CR

I feel so helpless with Hops!! In every other process, the small home brewer has pretty good control of what's happening. He can carefully measure temperatures, time durations, he can measure and control volumes, weights of his grain, the S.G. of his mash .... on and on etc. But with Hops, beyond the weight of the addition, and the timing of the addition, everything else is kind of on faith! He has to assume that the AA% on the hops label is accurate. He has to take it on faith that the hops were properly packaged and stored. Then all he has are some calculations to estimate the IBU's. While the math is easy enough, the question is, Who's math??? Rager? Garetz? Tenseth? Moore? Palmer?? Papazian?? No two software packages give the same result even if you set them up to use the same Utilization models proposed by the experts named above! Even if you duplicate someone else's recipe, you have no idea how close your brew is to the original because of Hops!!

Here at Pirates Point (my kitchen that the Princess let's me use if I clean up after myself), I have settled on BeerSmith for software. I've done ProMash, BeerTools, and several other web calculators that I'm trying to forget. So now we just use BeerSmith. We set it up to use Tenseth's assumptions and math for hops utilization based on the writings of Ray Daniels. He says Tenseth is "Middle of the Road". I have no way to prove or disprove this. I just take it on faith. Then I just try to make my processes repeatable.

All that means is I make my beers reasonably repetable. I still have no way to know that my attempt to brew someone else"s recipe makes a brew that tastes like the original brew, and I have no idea if someone else could make one of mine??

How do you see it??

Preston