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2

Not really. Time will reduce the bitterness somewhat, but not a great deal. If it's undrinkable, your best bet is to brew a second beer with very little hop bitterness and blend the two beers.


2

Your notes indicate that with this batch (218) you are back to using S04 as the yeast. If batch 208 was brewed using a different yeast that is probably a big part of the answer. Different yeasts hold onto hop oils and alpha acids in different ways. Its quite possible that you'd notice a perceived difference in IBUs if the yeast was different. This is also ...


1

I would just boost the dextrins in the beer knowing that you will have additional oils from the chocolate (and the coffee). While its a good idea, I'm not sure cold-crashing/skimming would get all of the oil as a lot of it may still be dissolved in solution. Add some oats, extra flaked barley and/or dextrin malt to the mash. With respect to the coffee ...


1

All hops contribute both aroma and bitterness in varying degrees. Grouping them into 4 hard categories is somewhat arbitrary. In general they are grouped as aroma vs bitterness, but if you wanted to you could simply use more "aroma hops" early in your boil and still end up more bitterness (and vice versa).


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"Bittering hops" are those with high alpha acids that contribute more IBUs than one with less alpha acids. But a bittering hop that is not boiled for long (or added post-boil) will not contribute to high IBUs or bitterness, just aroma and flavor. You can use a so-called bittering hop for aroma and flavor and vice-versa. There may be debate on whether that ...


1

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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