Demus
Well-Known Member
Let's face it, IBU's are a guideline, not a rule. There are more variables than calculated or even measured IBU's when it comes to the perception of bitterness. I started this thread to try and get a handle on something I haven't tried, first wort hopping. Does it add more flavor or different flavors than can be achieved otherwise? Does it contribute to the total bitterness in a way that needs to be compensated for in the boil bittering charge? Is the flavor addition in place of the bitterness, or in addition to the bittering contribution? I wasn't really trying to get into who's "right and wrong" when it comes to any particular recipe, just to understand first wort hops and what they contribute to a brew. Other comments should go to other threads, thanks...