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Old 08-26-2013, 02:15 AM   #11
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Thanks AZ_IPA. I found a paper published last year that shows isomerization over time with different temperatures. The effect looks pretty significant, although I certainly can't taste it. I also haven't brewed the same batch down in the flat-lands to compare.

I normally boil at ~95C at 5,000ft. so I guess this is affecting me.

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Old 08-26-2013, 03:22 AM   #12
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Originally Posted by ColoHox View Post
Thanks AZ_IPA. I found a paper published last year that shows isomerization over time with different temperatures. The effect looks pretty significant, although I certainly can't taste it. I also haven't brewed the same batch down in the flat-lands to compare.

I normally boil at ~95C at 5,000ft. so I guess this is affecting me.
Very interesting! I'd love to know if this is something the CO breweries consider. I met a guy at a BBQ yesterday that works at Great Divide but missed my chance to ask him (of course they're pretty protective of their recipes so he might not have been able to tell me anyway).
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Old 08-26-2013, 03:16 PM   #13
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Did you calculate this? I have not seen lower utilization in my batches.
I did calculate it. There was a thread back in early July where I posted the equation.
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Old 08-26-2013, 10:46 PM   #14
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Originally Posted by fosaisu View Post
Very interesting! I'd love to know if this is something the CO breweries consider. I met a guy at a BBQ yesterday that works at Great Divide but missed my chance to ask him (of course they're pretty protective of their recipes so he might not have been able to tell me anyway).
Interesting question. I'd assume most of the bigger breweries have had their beers tested for actual IBU, since calculated IBU is going to be different than IBU in the finished product (I think).
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Old 08-26-2013, 11:28 PM   #15
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I bottle condition all my beers, and I lower my priming rates by about 18% to account for the lower atmospheric pressure. I've opened a lot of beers in Colorado that were bottled at sea level, and had them slowly gush if I didn't pour them into a glass quick enough (I'm looking at you, Sam Adams).

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Old 08-26-2013, 11:47 PM   #16
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I bottle condition all my beers, and I lower my priming rates by about 18% to account for the lower atmospheric pressure. I've opened a lot of beers in Colorado that were bottled at sea level, and had them slowly gush if I didn't pour them into a glass quicke enough (I'm looking at you, Sam Adams).
Same here with Sam Adams, especially if it hasn't sat in the fridge for a week.
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