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Old 12-20-2010, 09:42 PM   #101
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One question that baffles me.

In the first show, JZ said the test came back from the lab with 58 IBUs. They say the second attempt is nearly dead on with about 95 IBUs. Why would their test not be anywhere close?
They have also mentioned on various shows that there is a big difference between kettle IBUs and finished beer IBUs. Yeast pitching rate, the floc level of the yeast, and filtering can all affect the bitterness that makes it to the bottle.
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Old 12-20-2010, 09:46 PM   #102
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They have also mentioned on various shows that there is a big difference between kettle IBUs and finished beer IBUs. Yeast pitching rate, the floc level of the yeast, and filtering can all affect the bitterness that makes it to the bottle.
Cool. Good to know.

So when a bottle says 100 IBU's or whatever, do they mean finished beer IBU?
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Old 12-20-2010, 10:00 PM   #103
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Cool. Good to know.

So when a bottle says 100 IBU's or whatever, do they mean finished beer IBU?
It could be either. I don't think there is a hard fast rule for that.
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Old 12-20-2010, 11:31 PM   #104
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Also I believe if you listen to the Brew Strong hopping podcast they say that the IBU's that you will get using different formulas (usually Tinseth or Reiger I believe) or sending it to a lab will never be the same, and in fact may not even be close to one another; the point is is that as long as you are consistent using one formula you will will learn what those numbers mean for your system

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Old 12-28-2010, 09:43 PM   #105
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Cool. Good to know.

So when a bottle says 100 IBU's or whatever, do they mean finished beer IBU?
Yeah I don't think there is a requirement for breweries to list IBUs at all, let alone what kind of value it is. Generally, I would think that larger breweries will test the final beer and provide an average of those results. I am pretty sure Stone's IBU numbers are measured values of the final beer, and would think that Sierra Nevada, Sam Adams, etc. would be the same.

But the above post is correct, testing of final beers is prohibitively expensive for us. I think WhiteLabs has an annual event where they open up their testing capabilities to the public, and it is still something like $150 for a single test. Get to know the IBU number your software is giving you and relate it to the taste of your beer, maybe even comparing bitterness to a commercial beer. That will allow you to fine-tune your beers to a bitterness level you are shooting for.
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Old 12-29-2010, 07:44 PM   #106
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I bought the grain & hops today for this brew. They didnt have WLP007 in stock so I had to settle for the Safale 04 English.

Next time I will be sure to get WLP007.

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Old 12-30-2010, 12:08 AM   #107
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I bought the grain & hops today for this brew. They didnt have WLP007 in stock so I had to settle for the Safale 04 English.

Next time I will be sure to get WLP007.
I'm brewing it this weekend with my home grown Chinook and S-04. I've also got some oak cubes in bourbon so maybe I'll oak some of it.
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Old 01-10-2011, 06:07 PM   #108
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Anyone drinking theirs yet? I waited and got WLP007. Brewed 01/08/2011. Hit mash temp and OG came in at 1.065.

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Old 01-10-2011, 07:26 PM   #109
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Anyone drinking theirs yet? I waited and got WLP007. Brewed 01/08/2011. Hit mash temp and OG came in at 1.065.
Not yet. I'm in no rush to bottle this since I like Arrogant Bastard a whole lot more when it ages a bit. I had the fresh stuff when I was in San Diego a few weeks ago and I really didn't like it as much as some of the older bottles I have here.
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Old 01-10-2011, 07:32 PM   #110
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Here is the recipe from a LHBS that I followed. Seems to be a decent clone.

Arrogant Strong Brown Ale

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