Some have shown the high cohomulone thing to be BS.
Yep. I'm thinking more and more in that direction.
I have seen several reports that the cohumulone is more soluble, adnmore gets isomorized. The original report that started the whole thing didn’t check IBUs. A couple have claimed if the IBUs are the same, you don’t notice.
One result of a search I did turned up this, which was interesting.
https://www.homebrewhedonist.com/cohumulone-alpha-acid/
Well, that would be validating since I've always thought that cohumulone did matter. I've read enough to the contrary to start questioning it, but never done my own tests. Maybe I don't need to and I can just go back to my old thinking.
It matters, as it is more soluble, so more iso-humulones. Several things I have read say that if you take that in into account, adjust to get the same IBU, then it doesn’t taste more harsh. More IBUs make for a harsher beer. I the things I have read.
Yeah, I had bought the whole CoH matters, then the no-it-doesn't, all on what I read. Then lately I reconsidered again, because I started bittering with Simcoe, SUPER low CoH. But now I'm willing to believe that maybe these beers seem so smooth just because they really are less bitter, while I was thinking of much-bandied-about phrases like "less aggressive perception of bitterness." So I guess the test to do is brew the same beer with a high CoH hop--but how do you make the conversion? I mean, is there a rule-of-thumb relation between change in %CoH and change in BU?
Oops,sorry, I should have read the link Hopfenundmalz gave above! Just did. That seems to cover it.