New answers tagged bitterness
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 ...
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.
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 ...
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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