If it's too sweet to start with, it can't really be fixed with age, or anything else really.įair enough, I didn't get any replies to my original post of the recipe and I had to get it brewed last weekend or I'd have to wait till next weekend to do it so I just went with it. If I am going to miss my bitterness target I usually prefer to go over it, because it will always mellow out in time. Likely have some questions for you guys next week Appreciate any words of wisdom from tips and tricks to Brewsmith. Hoping to get a first batch going this weekend. It all just depends on the beer itself and what works to make it taste its best. After brewing about 50 batches of 5g on traditional cooler/turkey fryer system, I just got the 65L system set up in my new brew room. ON the other hand, my pilsners are usually around 45 IBUs with most of those coming from long boiled additions but also taste nicely balanced, partly due to the hop varieties used, partly due to the extremely soft water it's brewed with, probably partly to do with the lagering process as well smoothing things out. If it was only in the low 20s however, I have no doubt it would be overly sweet and not a very nice beer. It only got 3.7 of those IBUs from a FWH addition, the rest were all from 10 minutes, flameout and cube hops. The pale ale I have on tap now is 38 IBUs, but doesn't taste 'bitter' as such, just nicely balanced. It probably doesn't taste all that bitter but they've also probably used a fair amount of late hops, so the IBUs are probably higher but don't necessarily taste like it.
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