GunnerMan

Recipes 

I am no scientist but it makes sence to me that hop oils would disolve easyer in thinner, less saturated water than a thicker more saturated wort. It seems break material would be sort of a funtction of the sweet wort and not the other way around.

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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Figbash

Recipes 

Whatever the cause, I've noticed the same thing as YooperBrew since doing full boils with late extract additions. My next pale ale will be getting 20% fewer bittering hops.

Tom

ifishsum

Recipes 

I've read that Palmer has changed his theory on the gravity/hops utilization issue but I'm not sure that he totally reversed it and said it was a myth. I do PMs and used to add some extract at the beginning of the boil - now I wait on all of it until the end, boiling only the mash runnings and lowering the boil gravity. It definitely made some difference in how well the bittering hops come through.

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"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
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