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The most important number when trying to balance bitterness in a beer is the ratio of international bittering units to starting gravity. This is often expressed as BU:GU (bittering units to gravity units). For reference, this posting has a more detailed explanation and some example BU:GU numbers for popular styles. Some Googling will get you some BU:GU ...


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Bitterness in a big stout is more than just the IBUs from hops. There is going to be a contribution of perceived bitterness from the roasted malts as well. Sometimes hopping a big roasty beer to a certain IBU value will result in a beer that is too bitter because the IBU calculation doesn't account for that roast malt contribution. This phenomenon is ...


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There's plenty of commercial beers that exceed 100 IBUs, some go to absurd levels. A lot of my favorite DIPA's have over 100 (Stone's Ruination being the first that comes to mind). I've had the IBU debate with others who have made the claim of the human threshold on hops. No one has been able to cite a factual source on whether or not such a theory is at ...


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This is an unfortunate answer, perhaps, but I recommend you not believe any hop analysis that you don't receive from a lab, personally. The worst case should be that you use direct laboratory information obtained by someone that you've chosen to trust. Anything else, don't rely on it. The internet is full of so much BS when it comes to hops, that most of ...


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Reading a little about humulone isomerisation, it seems that both Ca2+ and Mg2+ ions catalyse the reaction, while aqueous alkali is also mentioned (see e.g. Table 8.2 in However, Brewing: Science and Practice by Chris A. Boulton and Peter A. Brookes). All three are present in your tap water but not in the distilled. I would conclude that the bitterness you ...


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This study demonstrated that iso-alpha acids degraded more quickly in low pH environments, particularly at lower temperatures. If I'm understanding this correctly, I think this means that lower pH beers will lose bitterness over time, compared to high pH. Perhaps your experiments are showing the same effect. The high pH samples were more bitter because the ...



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