ibu

I wonder if there is any research or formula taking alcohol content into account for calculating beer balance? There is BU:GU formula, there is an adaptation based on final gravity instead of OG, but I haven't found any based (or at least appreciating) ABV. Why asking? Because my last...

Long story short, I won't be able to boil 5+ gal of water/wort with my stove for a while. So, I was wondering if I were to brew a raw ale and want to add some IBUs, what will be the best way? I've read some people will usually do first wort hopping or mash hopping, and while this is a viable...

Each of the parts in this series will stand alone, but you might be interested in reading the kickoff article: 4 Tips for Making Great Beer in 15 Minutes. One of the most wonderful things about brewing is that every step can be accomplished by a multitude of methods. The advantages of a...

When we last left off in part 1, we were about to look "head on" at the three dimensional graph of the Tinseth Formula. If you have not yet read part 1, I suggest you do before continuing. Now our 3-D graph looks 2-D. The upper edge of the graph (that extends into the purple) represents how the...

International Bitterness Units (IBUs) are one of the fundamental concerns of almost any brewer. If you have the resources, a laboratory will be happy to take your money and some of your beer and tell you just how many iso-alpha acids (the main contributor of perceived bitterness) are dissolved...

When we last left off in part 1, we were about to look "head on" at the three dimensional graph of the Tinseth Formula. If you have not yet read part 1, I suggest you do before continuing. Now our 3-D graph looks 2-D. The upper edge of the graph (that extends into the purple) represents how the...

International Bitterness Units (IBUs) are one of the fundamental concerns of almost any brewer. If you have the resources, a laboratory will be happy to take your money and some of your beer and tell you just how many iso-alpha acids (the main contributor of perceived bitterness) are dissolved...

I have been trying to achieve a pronounced bitterness that is upfront on the tongue but does not stick around. Has anyone achieved this? Best example would be Tree House and Monkish beers. I've played with co2 extract, water profiles, ph, different types of bittering hops. Fwh, 60min till wp...

First of all, hello! I brew 2.5 gal batches. Have always steeped speciality grains in 2-3 quarts as it was suggested to keep ph down and reduce tannins. Ok - then I add that thin wort to boil pot making total of 1.25 gal water for my boil. Then add 8 oz dme to add some sugars for the hops...

I brewed an Oktoberfest this weekend using Beersmith 3. It assumes a certain alpha content. When I went to add the hops, I realized the alpha content was vastly different than what the software assumed. 3.8% vs 5.0% and 1.8% vs 4.5%!!! I usually check this before brewing, but I messed up and...

I have a good recipe for old Märzen which uses Saaz hops, but I think my IBU is a tad low (8-ish). I was thinking of maybe trying Hallertauer or Tettnanger this Christmas. Thoughts & opinions?

Has anyone ever used lupulin pellets? How can I substitute them in my recepie? Can I assume 1oz of hop pellets is equivalent to .5oz of lupulin pellets?

I've been brewing for a while now, but something struck me that I never gave a whole lot of thought to before. A lot of recipe planners and recipes I use quote a specific AA unit for the hops (in addition to quantities). I've usually just thrown in the quantity called for and figured it was...

Hi there brewers. I made a little excel dashboard that shows charts and graphs of key info for the BJCP 2015 beer styles, including comparisons for average values over all the styles. Others have probably done similar things, but I couldn't find them on HBT. I was unable to post the spreadsheet...