Steve, I'm too short on time atm to back-track through your conversations (and files) with Charles but even if I did, I don't think I could add any value because you two are already communicating. It is a very rare thing to be able to communicate with the original brewer and the point of my last post above was really about how unreliable flavour and hop additions are conveyed in a recipe. I was also drunk a bit .
What I think though is that you need to ask Charles whether he has an immersion chiller. Did he employ it at 0 minutes or 10 minutes? Did he no-chill? Did he counter-flow or plate-chill and if so when? (The BIABacus allows this info to be entered into Section G - another BIABrewer first ) and I assume Charles filled that in.
You will have to make a judgement call a to what to do if your chilling equipment/method is different to Charles. The way I see it, is that the most control you can have in flavour and aroma hops is through an immersion chiller as it can be employed at various rates and times so as to emulate the "other brewer's" method of chilling. The least control is in slow chilling.
I have both of the above fast and slow chilling options available to me and have done quite a few batches with both methods but nowhere near enough where I think I can offer anyone else any valuable advice.
Basically I am trying to say that anyone, or any program, that makes a 'no-chill' or 'whirlpool' adjustment without even knowing the original brewer's chilling method or employment time is obviously seriously flawed.
The first step to becoming really knowledgeable about flavour and aroma hops (I am not really knowledgeable) is realising just how little value formulas are and how much value direct communication with the original brewer has as well as info in posts such as joshua's one here.
Another big point though is to not get too pedantic. A few of us here in Western Australia did at least one side by side on an APA or an IPA (can't remember) and, from the same kettle, drained one half of the kettle into a no-chill cube five minutes after flam-out and then employed my immersion chiller at ten minutes after flame-out. Later we tasted the brews and pretty much no one could work out any important differences.
So, ask what questions you can and then just brew . Certainly don't worry that you might be making a critical error. If you are in the ball-park, things will be tasting very good. The only critical error is cleanliness I think.
PP
Post #1976 made 9 years ago
Last edited by PistolPatch on 24 Sep 2014, 21:18, edited 6 times in total.
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