As above, however I meant this as a bit of a back and forth discussion. Background: I recently brewed an APA, and I was aiming at 58 IBU's. As I No-Chill my brews, I corrected times for boiling at about 20 minute reductions. So although in my brew calculator I am saying 40 minutes, I actually put hops in at 20 minutes (40 - 20 adjustment). The hops I used were: 12g Chinook at 40 minutes (20 NC) 10g Chinook at 20 minutes (0 NC) 45g Vic Secret at 20 minutes (0 NC) 30g Galaxy at 20 minutes (0 NC) 5g Chinook Dry Hopped (along with Cold Crashing at 2°c) for 1 week after fermentation was complete. Now, I've used Chinook to Bitter before, but I think something went awry in the calculations. To me the bitterness is incredibly harsh. I'm not suggesting the IBU's are over 58 as I have no way of measuring this, however my perception is that it's hard to drink due to the bitterness. I'm fine with high IBU in other brews, so this one is a bit of an anomaly. I'm just wondering, has anyone else had extensive experience with Chinook as a Bittering Hop? Is what I'm experiencing normal, or have I messed up the calculations somewhere? Is it a matter of reducing the amount of Chinook I'm using to get a more smooth and balanced profile? Or am I mis-using the Chinook? Thanks for any feedback or personal observations you have had.