EBU / IBU and yeast recovery

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EBU / IBU and yeast recovery

Postby haggis51 » Thu Jun 25, 2015 07:37

I will be brewing my first APA type beers within the next week or so. I'm curious as to how you lads work out your EBU /IBU's when you only boil the hops for 12-15 minutes. The usual formula is for a 60-90 minute boil. I'll be using the following hops in a 27l brew:-
50g Chinook @ 12.9% for 15 minutes
17g Ahtanum @ 4.6% for 5 minutes
17g Citra @ 13.7% for 5 minutes
17g Mosaic @ 14.1% for 5 minutes
17g Ahtanum @ 4.6% for 0 minutes
17g Citra @ 13.7% for 0 minutes
17g Mosaic @ 14.1% for 0 minutes
Any suggestions please?
Have got an Old Ruby Ale fermenting just now using the yeast I recovered from 2 Adnams Mini Casks of Jester. It was almost overflowing my fermenter after 24 hours, last night. Not had yeast performance like that for years. The yeast head has now collapsed this morning so will move the beer on to a secondary. Would you lads save the yeast from the primary or secondary for re-use?
Cheers
Stuart
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Re: EBU / IBU and yeast recovery

Postby graysalchemy » Thu Jun 25, 2015 09:04

Use one of the beer recipe programs it does it for you.

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