IndyPABrewGuy
Well-Known Member
I've run into a lot of information about partial vs. full boil and hop utilization. It came from my recent need to switch brewing software. I used to us BTP, but got fed up with the bugs, so I decided to try BeerSmith. All well and good, like it, set up a recipe of mine from BTP in BS, and low and behold, the IBU's dropped by like 50%. So I looked into it and found that it was the system that BS uses to calc IBUs. So I switched to the same calc method as BTP, and voila!, it's back to the same IBUs as before.
Ok, so that's the story. Here's my question:
It is my assumption that since I have been using the calc method that takes into account a full boil, that the recipes I've written are the correct IBU, but their taste will be different once I switch to AG and start doing full boils. Is this correct? Would it be smart for me to switch the calc method I use now (I think from Rager to Tinseth) to achieve the actual taste that said recipes would put forth??
Thanks in advance,
Ok, so that's the story. Here's my question:
It is my assumption that since I have been using the calc method that takes into account a full boil, that the recipes I've written are the correct IBU, but their taste will be different once I switch to AG and start doing full boils. Is this correct? Would it be smart for me to switch the calc method I use now (I think from Rager to Tinseth) to achieve the actual taste that said recipes would put forth??
Thanks in advance,