Sean and Yeasty,
This is another of the many crazy things abut hop formulas . Yeasty knows most, if not all, of the others (and I see you are catching on fast Sean) but I think we've only dealt with this particular one very briefly. This is another one of these bits of info you'll pretty much only find here. Good on us .
Okay, I'm only going to talk about the Tinseth formula as the other formulas aren't even worth talking about as far as I am concerned. (From memory, one of them has it so that if your 'gravity' changes from 1.050 say to 1.051, then IBU's change massively. Between 1.049 and 1.050 or 1.051 or 1.052, no problem though . Can't remember the exact numbers but you get the idea of how crazy that is.)
So, let's concentrate on the Tinseth formula which is regarded to be the best for allgrain brews at least. What the formula says is that as gravity increases (and by that, he means original gravity assuming no postboil dilutions. Most commercial software gets that wrong btw) hop utilisation decreases. But, it is not really the gravity that is lowering the utilisation, it is rather, the increased trub that coinicides with a higher gravity brew. In other words, the higher gravity wort has more trub and the hop oils stick to that trub, lowering the utilisation.
So, don't worry about when you add your sugar. If you want it to caramelise a bit, add it early. If not, add it late.
You'll actually find it makes not much difference in the Tinseth estimates anyway. Unless you were using something like 40% sugars, I wouldn't even give this stuff a second thought.
PP
Post #76 made 3 years ago
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