Yesterday I compared an IPA (76 IBU) from Barrelhouse Brewing company to Tioga-Sequoia brewing company's IPA (62 IBU) and the latter was substantially more bitter. How can the beer with less IBU be more bitter?
I'll go grab that "joy of homebrewing book" off the shelf and read up on IBUs, but I've always gotten great answers on here before. So I figured I'd ask.
I'm thinking the less bitter with more IBUs has had more time to condition?
I'll go grab that "joy of homebrewing book" off the shelf and read up on IBUs, but I've always gotten great answers on here before. So I figured I'd ask.
I'm thinking the less bitter with more IBUs has had more time to condition?