« on: March 26, 2013, 02:52:45 PM »
How did your Maibock turn out? Anyone else use this yeast? I just picked up a vial myself but haven't used it yet.
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I wouldn’t worry too much and base the calculations on the current temperature of the beer. If the beer has been warmed up before that and lost CO2 then it will also have reabsorbed the CO2 as it cooled down. One issue here is that as it absorbs CO2 from the headspace it would pull air into the airlock and thus lower the CO2 pressure in the head space. This will lead to less residual carbonation.
Yes, when I ferment in a bucket I skim the kraeusen. when I ferment in a carboy I let it blow off. Others may have different opinions on this, though.
Guess I'm a little confused about IBUs. I always thought international bittering units was a measurement of bitterness- something that is quantifiable. So how can a beer with higher IBUs have less bitterness but more flavor? I agree with Denny that beer should is best enjoyed tasted and not measured, but when working with FW hopping and dry hopping (especially using a new hop) it is hard to know how much and how long. Is there a way of measuring how much flavor/aroma a hop will impart based on Alpha acid or some other metric?