This is my first time brewing an imperial IPA, and I was hoping for some advice. After 2 weeks, the FG is 1.020 (OG=1.090). According to Beersmith, the beer should have around 90 IBUs, but the beer tastes sweeter than I was hoping.
To compensate for the sweetness, I was thinking of making up a hop tea to add some IBUs and hop flavour/aroma at bottling time. According to beersmith, I should be able to saturate two cups of water with an ounce of cascade hops after a 5 minute boil. I'll dilute this into 9L of beer (18-fold dilution), giving me an additional 5-10 IBU and (hopefully) a whack of hop flavour and aroma. However, I've read on HBT that the saturation level for isomerized alpha acids in beer wort is around 90 IBU, but I often read of IIPAs having 100+ IBUs. How is this possible (or is it)?
Does anyone have any experience with this? Will adding the tea make a noticeable difference? While part of me wants to leave it be, I also want this beer to turn out as well as possible. Thanks for your help!
To compensate for the sweetness, I was thinking of making up a hop tea to add some IBUs and hop flavour/aroma at bottling time. According to beersmith, I should be able to saturate two cups of water with an ounce of cascade hops after a 5 minute boil. I'll dilute this into 9L of beer (18-fold dilution), giving me an additional 5-10 IBU and (hopefully) a whack of hop flavour and aroma. However, I've read on HBT that the saturation level for isomerized alpha acids in beer wort is around 90 IBU, but I often read of IIPAs having 100+ IBUs. How is this possible (or is it)?
Does anyone have any experience with this? Will adding the tea make a noticeable difference? While part of me wants to leave it be, I also want this beer to turn out as well as possible. Thanks for your help!