Simplicity is perfection
- Reaction score
Have a look through the many many threads where this has been discussed. Basically find out what works for you and your system and adjust your recipes as needed.Wouldn't the first 5-10 minutes the hot wort spends sitting in the cube keep the hops working for an extended time and alter the IBU readings?? Like all your hop additions are going to get an extra 5-10 mins cooking. Take for example the 5 min hop addition would be still sitting in a near boiling wort for another 5 or so mins and therefore it would become a 10min+ hop addition creating a higher IBU reading. With the chilled method the wort is at least cooling off very quickly and eradicates that problem. I know that recipes formed in Brewmaster the IBU's alter significantly when you tick no chill and I'm led to believe it is for that very reason. interested to see what you think?