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Old 06-12-2012, 11:49 AM   #1
ColumbusAmongus
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Feb 2011
, MI
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I came across this article that looks at the theory of cohumulone being the "harsh" bittering component in hops. I thought it was a good quick read so hopefully others enjoy it!

http://barthhaaschina.com/uploadfile...2116024874.pdf

 
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Old 06-12-2012, 01:18 PM   #2
Gussymo
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Feb 2008
Lodi
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Interesting. I was just reading on HBT people saying they always look for bittering hops with low cohumulone. This is completely opposite. Now I'm confused.
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