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Old 08-05-2014, 10:37 PM   #21
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There actually is a limit to the solubility of the alpha acids in wort. Which is why Pliny the Elder has a calculated IBU of 200+ but is only about 90 when measured by a lab.
Well if that is true than I might owe peterj an apology.

I just still refuse to believe that my beers are coming out to as much as half the bitterness as I'm shooting for. I'd like to think I'm enough of a seasoned hophead to notice if my partial-boil IPAs and pales were coming out under-bittered, especially to that degree. In fact, I can think of a couple where I over-did it, but if you're correct, then that should have been impossible without a full-boil instead of a half.
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Old 08-05-2014, 10:47 PM   #22
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Well if that is true than I might owe peterj an apology.

I just still refuse to believe that my beers are coming out to as much as half the bitterness as I'm shooting for. I'd like to think I'm enough of a seasoned hophead to notice if my partial-boil IPAs and pales were coming out under-bittered, especially to that degree. In fact, I can think of a couple where I over-did it, but if you're correct, then that should have been impossible without a full-boil instead of a half.
Well, IBU isn't the end all, be all of hop impact. Just because the IBUs may be lower than calculated doesn't mean the hop flavor and aroma can't be there as well. You can also dry a beer out to increase the perceived bitterness. A strong aroma also increase the percieved bitterness. I can tell you one thing though, when I switched from partial boils to full boils my IPAs turned out way better than they were with the partial boils.
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