Nope. Your beer will be fine.
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Thanks guys. I'll stretch it out as long as I can. I just started the fermentation tonight. Also I saw after massaging my calendar that I can leave it in for three weeks and still get the other brews in. I win!Doesn't the oil ruin your calendar?
I'm definitely on board with Denny and Dave here. Try bittering a given beer to about 40-45 IBUs with any noble hop, then try, say, chinook to the same 40-45 IBUs. I absolutely guarantee the difference will be very noticeable.
But is the difference in bitterness or in what is typically described as flavor? For example if I bitter with Amarillo with no late additions or dry hopping, will I get citrus/tangerine in the final product? I doubt it.
My guess is that the different bittering hops just present different bittering flavors - different alpha acid makeup - but I seriously doubt any noticeable oils remain after a 60 minute boil. For me to be convinced it would take a lab evaluation.
For me to be convinced, it takes tasting...I don't really care about measurements when I'm enjoying a beer! I understand what you're saying. I definitely get a difference in the quality of bitterness. I _think_ I get a difference in flavor, but I won't say for sure until I test it more.