Hi
I've discovered in the book "HOPS" that the bitternes decrease after fermentation because of the lower pH value. This lower pH decrease the isomerized alpha acid solubility and they precipitates (that's what I remember !). It says that the IBU in the bottle could be 20% to 50% lower thant the value founded in the boil kettle.
It will be nice to have an option in the advanced tab to input this value. I'm sure that a 20% default value will help hombrewer to better clone commercial recipe much easier. Indeed, commercial brewery often reveal some details about their beer (such as the IBU value) but most of the time, the IBU value is stated as the one founded in the bottle ! So, when using Beersmith to clone the recipe, we are always off !
Thank you
I've discovered in the book "HOPS" that the bitternes decrease after fermentation because of the lower pH value. This lower pH decrease the isomerized alpha acid solubility and they precipitates (that's what I remember !). It says that the IBU in the bottle could be 20% to 50% lower thant the value founded in the boil kettle.
It will be nice to have an option in the advanced tab to input this value. I'm sure that a 20% default value will help hombrewer to better clone commercial recipe much easier. Indeed, commercial brewery often reveal some details about their beer (such as the IBU value) but most of the time, the IBU value is stated as the one founded in the bottle ! So, when using Beersmith to clone the recipe, we are always off !
Thank you