What causes hops to stop bittering when they are in the wort? When you stop the boil, the wort is still pretty hot so won't they still contribute to the bitterness of the wort even though it's no longer boiling?
I just made an IPA recently that had a relatively low amount of bittering hops, but a huge 3.5 ounces of 11% AAU hops added @10min for flavoring. I turned off the boil after the 10 min, but I didn't put my wort chiller in right away since I was still stirring to get the DME to finish dissolving. Will that extra 5-10 min of hot wort mess up the IBU? Using the calculators it seems that even an extra 5 min with that many hops will cause the IBU jump 15 or more and now I'm worried that my beer will end up too bitter.