Ok guys and girls, I need to apologize and clarify. I was infact mistaken when I posted about hop utilization and the boiling time/added having no effect. So please forgive me and allow an explanation:
1) Timing when the hops are added (60 mins or 10) does have an effect on IBU's.
2)It is impossible for a homebrewer or even most microbreweries to accurately calculate their IBU's. There are just too many variables which I will go into.
3)There is a huge curve (crashing downwards) in hop utilization after 60 minutes.
4)The threshold for IBU's. I have had 2 teachers tell me 2 different things. The first one said the human palate can only sense up to 75-80 IBU's, the 2nd teacher and the one who brought up this topic originally said the threshold is 40. I think this is a subject still in huge debate.
I talked to him again and his point was that its impossible for homebrewers/micro breweries to calculate their IBUS. Have you ever thought about after your "60" (minutes) is up?
What happens then? The whole world of chemical transitions and changes just come to a halt? No sir. Think about pro' brewers who are whirlpooling for up to an hour or even more. Even some homebrewers through use of plate chillers might have wort in the kettle at near boiling temps for 30 minutes or more. Do you think those hops just "shut off" at 60?
I HOPE this clarifies things as I am responsible for mucking them up. Up next is another interesting story and then my trip to Europe. So stay tuned.
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