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 ...
chthon's user avatar
  • 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 ...
Evil Zymurgist's user avatar
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/...
Denny Conn's user avatar
  • 33.4k
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 ...
chthon's user avatar
  • 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 ...
Mołot's user avatar
  • 3,718

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