Recent content by TonyAngelo

Not only that but the formulas to calculate bitterness begin to break down at around 100 IBUs.

I love the American Horn of hops package. Lot's of good relatively new hops to experiment with. If you do a lot of APA's or IPA's this is a really good package.

Nice link. That would seem to support my argument (and that of John Palmer and the National Honey Board) that you can apply heat to honey without sacrificing aroma/flavor.

From How to Brew: I don't buy the argument that heating honey results in it losing it's taste. Honey baked Ham is coated with honey and usually baked at 200 degrees for 6 hours and still retains it's honey taste.

So I listened to the podcast, here is a rough transcript of the relevant part (about 36:30 in the linked podcast). What this sounds like to me is that the calculations we are doing to determine IBU's are flawed (we knew that already, but this is another dimension of the flaw) and that...

Alright, now this flies in the face of just about everything I've read/learned thus far. In the link supplied earlier in the thread to Glenn Tinseth's page (Hop Utilization Page) there is a table that shows hops utilization at different boil gravities. From that table at 60 mins the the AA...

I wouldn't worry too much if I was brewing a stout or wheat beer, but I do a lot of IPA's and APA's with a lot of late hop additions and this seems like a good way to maximize hops utilization towards the end of the boil. I just wanted to make sure my thinking was correct. I will probably...

So if I do this is there anything I need to do to account for how ever many extra minutes the hops are in there?

Good point. My reason for wanting to do it this way is two fold. I have been doing it where I add the extract in the last 15 mins. I don't like this way of doing it because adding the extract usually kills the boil and sometimes it takes longer to get the boil going again than there is time...

I would recommend listening to Jamil's Imperial IPA show. It has a lot of good information specifically about hops additions. PodcastDirectory | Episode: Imperial IPA - The Jamil Show 09-11-06 Podcast

I had a thought about late extract additions and wanted to see if anyone had done it this way and if it worked. The thought is to dissolve the extra DME that does not go in the boil at the beginning in the top off water. So as an example after wort starts to boil I would pour some hot water...

I agree, but I have doubts that my stove can handle any bigger boils and I live in an apartment and have no room for a turkey fryer.

I will likely try this schedual at some point for comparisons sake. If it's too bitter than I can tone it down in subsequent batches, but yes, it is off the gravity/hops graph chart. Surly Furious is my favorite beer just to give you some perspective. It claims to be 100 IBU's. :cross:

That's a good point. I don't have a good reason for starting at twenty, other than just trying to keep it light in color. Thanks for your input.

Thanks for the comments Spreading out the bittering additions over the first 30 min is an attempt to round out the bitterness and let the flavor/aroma come through. I've seen two basic types of IPA recipes, those that throw hops in at every possible point and those that stick to a 60, 15, 5...