Oct 2, 2009 · It's the isomerization that creates the bitterness-- converting one isomer of a hop acid into another. For a given amount of hop acids in the boil, the percentage that get …

Oct 20, 2010 · There is isomerization of alpha acids at temperatures under boiling, but the isomerization rate falls rapidly as the temperature drops (Arrhenius factor). The amount of …

Dec 1, 2011 · Isomerization continues until the beer is below ~70* C (at a much, much lower rate) as well. I think the best way to make a beer bursting with hoppiness is to only do 15, 10, 5, and …

Mar 24, 2019 · I would like to start this thread for reports and experience of people using this yeast, according to BB Oslo is an unique Kveik yeast strain that is bottom-fermenting closely …

Oct 23, 2011 · The isomerization reaction was found to be first order, with reaction rate varying as a function of temperature. Rate constants were experimentally determined to be k1 = (7.9 × …

Hi all - I'm brewing up a 5 gallon light bodied IPA using 100% RO water in both the mash (3.9 gallons) and the sparge (5.1 gallons). I selected the Pale Ale...

Jun 11, 2019 · Hello All! I just picked up Sierra Nevada's seasonal Brut IPA and I'm in love... according to their website their recipe consists of Two-row Pale, Acidulated, Wheat, Chinook, …

Feb 27, 2017 · My supposition was that they may have branched off from a common lineage, more recently than not. Can't really speak to the isolation efforts of others, and I'm not saying …

May 12, 2012 · Hi brewers, I was looking at brewing a Pliny the Elder clone but have noticed quite a difference in the hops and IBUs on my recipe in Beersmith compared to the original. I …

I've been seeing quite a few recipes with a hop addition at whirlpool. Question is, how long to whirlpool and then let the wort settle? I've seen a 30 min whirlpool/steep step. Would I …