Wich IBU formula does everyone prefer?

I really want to know why can't we just use one and get rid of the rest?

 

I use Tinseth and I agree with you.

I've taken recipes and modified them with different hops while keeping the IBU's the same only to find out the recipe used Rager. There is a HUGE difference between the two formulas.

 

Yes, that is my beef. I am trying to get a feel for the IBU's the beers I drink. Problem is I don't know what formula a paticular brewery uses. Is there an industry standard?

 

I use Tinseth, but ultimately it doesn't matter as long as you stick with one and learn what a given IBU value will mean in your own beer.

 

Ditto and agree.

 

Please realize that all the formulas are theoretical calculations of what the IBU might be in the wort in the kettle. They do not predict what the IBU numbers will be in the finished beer.

Fermentation MAY cause the IBU numbers in the kettle to be reduced by up to 20%. Lots of aroma and flavor are lost during fermentation.

The ONLY way to be sure what your IBU numbers are is to have your beer tested. Then you can adjust the calculations to fit your reality.

 

I agree. It's all hyprothetical anyway. If you listen to the basic brewing interview with John Palmer below, you'll kind of realize this. As long as you use one, you'll be fine.

 

Thanks for the link Revvy.

 

I had to open up Beersmith to see that I use Tinseth. I know what bittering on my system tastes like with recipes calculated in Beersmith and that's all I need to know.

 

I tend to brew a lot of the recipes from Brewing Classic Styles and they use the Rager formula. I put everything in to my brewing softward and always compare my Tinseth numbers to kind of get an idea of how the two correlate.

 

Same for me. I have brewed enough using Tinseth all the time so I have a good feel of what to expect.

 

Now I will just have to figure out for myself what 30 IBUs taste like for the Rager formula because that is what I have decided to start with.