Wort Viscosity and Hop Utilization

[Steve Killen]

Replying to my own thread, so gauche.

So I found a good, exhaustive breakdown here:

http://www.realbeer.com/hops/FAQ.html.

I'm adding it to the wiki--it's quite the novel, and brewtarget is "good
enough" for our purposes (mostly), but I should be reading this on the
toilet for a while.

On Wed, Mar 21, 2012 at 12:35 AM, Steve Killen <steven.f.killen at gmail.com>wrote:

> Greetings,
>
> Clinton, you had mentioned wort viscosity as a factor in hop utilization,
> and specifically doubted that my IPA was as hoppy as planned for. So I
> looked around, and from what I can see it's mostly a problem on
> less-than-full wort boils, being denser than expected. Fortunately, the IPA
> I brought over was a full wort boil--I didn't need any top-up water.
> Furthermore, I use the late extract method on my stovetop, so about 2/3 of
> the DME goes in at flameout. Under those conditions, I feel pretty
> confident that I hit my IBU target of 55.
>
> Do you have any good sources for the details of hop utilization and wort
> viscosity? All I've read about it has been pieced together by blog posts
> here and there, and nothing concrete (or encyclopedic, anyway) seems to pop
> up.
>
> Tell me how much you hate it!
>
> --
> Steven F. Killen <steven.f.killen at gmail.com>
> | elvestinkle @ twitter
> | pursuing.calefaction.org
>
> Etsi provectus in sententiis sis
> Esse parvulus in spiritus debes
>



-- 
Steven F. Killen <steven.f.killen at gmail.com>
| elvestinkle @ twitter
| pursuing.calefaction.org

Etsi provectus in sententiis sis
Esse parvulus in spiritus debes
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