There have been prior posts on this subject and there are many discussions elsewhere on the subject.
However, I'd still like to hear people's opinions as there seem to be so many ideas out there:
Is 100 IBU a maximum of bitterness concentration or a maximum of human ability to detect bitterness?
If 100 IBU is a maximum of bitterness concentration then is it possible to achieve greater than 50 IBU from a half volume partial boil?
Also on the subject of hops... If you ferment without eliminating the break, will this increase IBU over the course of fermentation? Or will there be little to no effect because the hops have largely settled out?
Thanks in advance.
However, I'd still like to hear people's opinions as there seem to be so many ideas out there:
Is 100 IBU a maximum of bitterness concentration or a maximum of human ability to detect bitterness?
If 100 IBU is a maximum of bitterness concentration then is it possible to achieve greater than 50 IBU from a half volume partial boil?
Also on the subject of hops... If you ferment without eliminating the break, will this increase IBU over the course of fermentation? Or will there be little to no effect because the hops have largely settled out?
Thanks in advance.