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If the taster was taken pre-ferment you might be shocked. I always find wort to be very bitter and never an indicator of the final beers true bitterness. When the yeast and trub settle post fermentation a good amount of bitterness goes with it and settles out bound to yeast and proteins. Even beer that is still in fermentation will seem more bitter than ...


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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.


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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 ...


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I know you say the two batches were brewed exactly the same, but surely something changed to produce the different results. Here are a few possibilities off the top of my head, assuming the recipes are identical: Different alpha acid levels in the bittering hops. Different levels of sulfate in the brewing water, affecting the perception of the bitterness. ...



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