Whirlpool Flameout claculations for IBU

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Whirlpool Flameout claculations for IBU

Postby dmcaspe » Mon Aug 07, 2017 12:03 am

Hi.
I noticed a tremendous addition to IBU when the option "whirlpool/Flameout" is selected. If hops are added below 170°F isomerization is negligible. This is why many people actually do whirlpool hop additions is for flavor, not bitterness. What can be done to fix this?
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Re: Whirlpool Flameout claculations for IBU

Postby jeff » Mon Aug 07, 2017 9:54 am

Set the %U to 0% for that ingredient. This can be done by editing the value in the ingredient list.
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