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Old 01-10-2008, 12:31 AM   #11
Bromley
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Mar 2007
Greenville, MI
Posts: 122

Quote:
Originally Posted by Soulive
Problem solved (hopefully)
Yeah, thanks for the help. Now I just need 30 bucks to buy the hops for the recipe!! Stupid hop shortage.
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Old 01-10-2008, 12:40 AM   #12
Bromley
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Mar 2007
Greenville, MI
Posts: 122

ProMash asks for a concentration factor when you switch to Tinseth. Anyone able to explain what they're talking about. Are you leaving it at the default 1.3?
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Next Up: American IPA, Bock, Belgian Blond Ale
Primary: Saison
Secondary: Bohemian Pilsener
Bottle Conditioning: Dragon's Milk (100% Maris Otter and Kent Goldings, 1.084) and subsequent small beer, Berliner Weisse
Drinking: Spiced Pumpkin Ale, Maibock, Bourbon Barrel Porter, Hefeweizen, Weizenbock, Kolsch, The Bitter Truth, Altbier, Special Bitter, EF Clone

 
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Old 01-10-2008, 12:47 AM   #13
Kaiser
 
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Nov 2005
Pepperell, MA
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I'd say, stick with one and adjust to taste. I'm using Tinseth (b/c its the default) and I know that the calculated IBUs for my beers are quite far off from similar commercial examples with the same IBU number.

Tinseth, Raeger and the third one are home brewers with access to a lab were they can run IBU measurements. Their series take only time and gravity into account, though another major factor is pH. I e-mailed Glenn Tinseth once trying to find out if he measured the pH of the wort for his experiment and he didn't have that number. His numbers can be found here . He also wrote me that he measured the IBUs pre fermentation. The literature suggests that during fermentation about 30% of the IBUs are lost which surprises me since from my experience Glenn's IBU numbers turn out lower than what I would expect by comparing to commercial examples.

Kai

 
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Old 01-10-2008, 12:48 AM   #14
Kaiser
 
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Nov 2005
Pepperell, MA
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Quote:
Originally Posted by Bromley
ProMash asks for a concentration factor when you switch to Tinseth. Anyone able to explain what they're talking about. Are you leaving it at the default 1.3?
This may have to do with the fact that Tinseth IBUs are pre-fermentation IBUs. I don't know about the other ones though.

Kai

 
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