2
votes
Accepted
What is the "gravity correction factor" for IBU formulation and why do we apply it at 1.050?
I consulted "Designing Great Beers", and indeed, it shows the same formula, without really explaining why the gravity correction factor is applied, only that it needs to be applied, with ...
- 3,655
2
votes
Might have over-bittered
When making late hop additions your times need to include all the time isomerization can occur for IBU calculations. Basically whenever the wort is above 175°F. Any addition of 45 minutes or less need ...
- 18.5k
2
votes
Correction of Tinseth's for pellets vs cones
On the Experimental Brewing podcast, we did a test to see how close the IBUs you actually get are to what software predicts (hint:off by as much as +/- 40%). https://www.experimentalbrew.com/podcast/...
- 33.4k
2
votes
Accepted
How to get a feel for the numbers involved in brewing
To expand on my comment above:
For most homebrewers, unless you're willing to drop some serious money on lab equipment, your measurements will be mostly limited to weights, volumes and specific ...
- 6,417
1
vote
Accepted
Hop alpha acid, iso-alpha acid and resin contributions to the boil, by example
The hops' lupulin glands do not only produce alpha-acids. They produce also other volatile substances (oils, resins) which give flavor and aroma to beer. And the hops also contain tannins which also ...
- 3,655
1
vote
Accepted
Re-using aroma hops (whole)
Might be possible, if you are brewing two batches, one just after another.
If you will try to store wet hops, you are giving mold time to grow. Isomerisation continues to occur when hops are hot, so ...
- 3,718
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