Old hops and hop trub
I am preparing to do the primary ferment for what will eventually be a Flemish style sour. I have been thinking about the importance of aged hops (discussed elsewhere already) but I have a new question.
I am just now finishing the primary of an IPA that has a crap load of hops in the fermenter. I thought I'd rack that beer into secondary and then use the American ale yeast-cake for the initial fermentation of the Flemish sour (which I'll infect with Vinnie's bugs in secondary).
Will the hops in the trub left behind from the IPA provide any acids for the Flemish? If so, will they do so in a manner consistent with aged hops such that the flavor and aroma are absent?
Either way, does anyone forsee a problem using the yeast cake from an IPA to ferment a flemish sour without cleaning it first?