So I have been pondering this for awhile and thought I would ask the knowledgeable people on here what they think. So, as we know, the extraction of AA from hops occurs at over 80deg or so. So when you stop the boil and let everything settle before draining off the wort the temperature doesn't drop below 90deg for quite some time. So as far as I can tell there is still utilisation occuring during this post boil period but there's no way to calculate it. Do the brewing programs allow for a certain post boil period in the IBU calculations or does it assume you chill instantly after finishing the boil?
Cheers
Fil
Cheers
Fil