I just calc'ed out some IBU's for our beers and I can't believe they are right. They seem much too low. We go light on the boil hops, but we add a ton of whirlpool hops. The whirlpool hops (and the boil hops) are sitting in the wort for around 55min (whirlpool and knock out time) at 210' to around 205' at end of knock out. Are we isomerizing at these near boiling temp's? If so is there any formula that could account for this?
Thanks
Thanks
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