More Home Brewing Myths! How Much Do You Trust Your Recipes!? - And why IBU's are a Sham!

This week we break down the many misconceptions of home brew repeatably and recipe exactness. Grab a home brewing and enjoy a detailed conversation about the big lie called the IBU and a break down of variability in brewing and ingredients that will make you think twice about just how accurate your next brew session needs to be.
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Cool article about IBU perception:
www.experiment...
There is some good information on how hop utilization and IBU's can vary in this video:
• Trubtrapper Vs Hopsack...

[@beermaker1100]

I have done 1oz addictions only for 20 years and single hop in almost all my beers for just as long. Done side by side comparison. And you are correct about the bitterness. Keep it simple people.

[@derekp6636]

less important to me "making the same beer", more important "beer that tastes good"

[@rayvin357]

You answered many questions i had. Been brewing since the 70's (off and on mostly off) but been brewing Julius,weizenbire, wine, and Belgian Cream Ale this last month. But i have to say it is most enjoyable while i'm drinking a brew then a highball. Keep up the good work.

[@derrickpitter8340]

you guys are great! excellent information and presentation for two guys sitting around talking about beer. cheers!

[@GenusBrewing]

Cheers!

[@rcwbud52]

Not sure how anyone checks dislike on these. Have learned a ton from you guys.

[@BeerByTheNumbers]

Man, it's hard enough to calculate an IBU value without a commercial setup and a chemistry lab, much less doing it for homebrew. Can't believe a lot of people trying to shoot for certain IBU levels when things like malt balance and other flavor compounds for balance effect bitterness so much more. Love the video guys, signing up for more. Cheers!

[@GenusBrewing]

Thanks! I enjoy yours as well. You have a good style!

[@dannymars]

Plant matter bitterness (not from iso-alpha acids) can be caused by hot side aeration. Namely humulinones, which are actually oxidised beta acids and a markedly bitter.

[@Mikkogram]

i just found out about CoH about 2-3 weeks ago. And it makes so much sense. I made switched the hops on one of my brews. The CoH of the last hops was much higher and it was sharp as shit

[@futboljefe1]

Thanks guys - I just recently found your site and am enjoying the chunks of good info you are sharing. Cheers!

[@GenusBrewing]

Thanks for watching!

[@ShortCircuitedBrewers]

You should check out my experiment with lab results from Oregon brew lab! I did a experiment with a trub trapper vs hop sack and had the beers analyzed...you are right on IBU being a lie.. More like a swag...Cheers!! 🍻

[@GenusBrewing]

I was looking at that video on the suggested list after the riptide one. I'll check it out!

[@ShortCircuitedBrewers]

Genus Brewing cool...it was a LONG brew day to do that one but it was fun!!

[@kerrynoblin1416]

Not bad guys I would like to add a few comments. First for all you home brewers out there you gotta remember commercial brewers are buying hops and malts up by the crop in some cases, hence one of the largest reasons for their consistency ( not to mention they're putting out 300 barrels at a time in some cases so by the time the next batch comes around may have forgotten what the first batch taste like). Honestly though that's what makes homebrewing so unique is the fact that every time time you fire up the kettle your going to have something great and original! Another contributing factoring to the unique bitterness in English stouts and porters is the tanin contribution from the roasted malts.

[@GenusBrewing]

Thanks for the add-on! You're spot on when you say that home brew is unique and special :)

[@oliverbjork5767]

Great video guys! Would love to see more of these myths! I learned alot✌️🏾

[@GenusBrewing]

Good to hear! We'll definitely do more so keep an eye out :)

[@dylanjonesbragdybachhomebrew]

Great video guys, really appreciate the content you share, where would we be without variables? makes the subject of homebrewing and beer much more interesting, but a bummer if you have the slightest hint of OCD I reckon! Keep the lessons coming and all the best.

[@jamesgraham1404]

Good stuff guys. Stumbled on your channel just today and have gotten some good info. Keep em coming. Cheers.

[@GenusBrewing]

Thanks for watching! We have a couple fun videos coming down the pipeline :)

[@skoue4165]

“It ain’t ignorance that causes all the troubles in this world, it’s the things that people know that ain’t so” Edwin Howard Armstrong creator of modern radio

[@GenusBrewing]

Absolutely :)

[@olebjrklund8648]

Great video , thank you for contributing with those :D Keep them coming so we all can enjoy... :)

[@vljenewein]

Hops are the "preservative" in essence, of beers, whereas SO2 is the preservative most used in wines. ML bacteria is sensitve to too much SO2 so this stands to reason that they would also be sensitive to hops, specifically the abundance of alpha acids used. This is "why'' India Pale Ales were invented. Beer made in England and transported on board slow moving sailing vessels to India, which took weeks. Without the higher hops, the beer would go bad.

[@GenusBrewing]

Sounds like you double-dip in the fermentation world?! I've actually had ML infect a beer because of a wine barrel I used during fermentation. Luckily I threw enough other bugs at it that the butteryness went away over time :)

[@mccartc7645]

So true with the ibu's. I recently got a few of pounds of chevallier english malt and read a couple of reviews of smash beers made with it that said it was still sweet even though it has high ibu's. I done a 1.5 gallon batch with so much hops i was afraid to drink it the ibu was soooo high. By pure luck It is perfectly balanced in my opinion🍺😁

[@hiroshioki17]

Another very good video. Thank you!

[@GenusBrewing]

Thanks Hiroshi! We look forward to seeing you next time you are in town.

[@williammikula3090]

good video guys ty ty ty for the tips

[@rimmersbryggeri]

The water profile will be much more influential on your percieved bitterness than the hops. I have done 30 IBU beers that tasted more bitter than 80 ibu bers just adjusting the water profile.

[@GenusBrewing]

True - at one point we meant to do a series on Water Chem... but still haven't gotten to it :p

[@rimmersbryggeri]

@@GenusBrewing I had an english real ale the other day hand pumped. IT was about as bitter as the Jai Alai IPA from Cigar city I had yesterday. That's in percieved bitterness. the real ale was more pleaseant though.

[@CatfishCook]

Btw haven't started brewing yet but about to start. And I have done an ass load of reasearch

[@GenusBrewing]

Best way to learn is to jump in a brew a bunch!

[@ciamarrajohn]

I can second that. Someone bought me a mr beer extract kit and then I basically threw myself in the deep end. Learned so much during my first all-grain brew day, mostly small details that add up to matter a lot within the general outline of homebrewing, little things that forums and videos can't fully convey, then tweak your process as you go One of the most underrated hobbies

[@smgri]

I learn a lot from you guys..keep up the good work ! I do have a question though myth wise . I keep hearing imbev and all the big players are buying all the hop farms and are going to strangle hop market..is this true...do u guys see things u can not get any more ?

[@GenusBrewing]

Luckily being in Washington we have one of the largest network of independent hop farmers at our disposal just a couple hours away! Inbev is doing a lot to corner certain markets with grain and hops, but much of that is contracted in ways that it doesn't actually detract from homebrewer's access to ingredients. If anything you will continue to see an increase of available ingredients, as we have in our store for the last couple of years.

[@smgri]

I gotcha ,,,thanks!

[@lorenhusky2717]

Can you guys make a video about adding on to a Mr. Beer / Coopers beer kit? They come with HME which I've read that you should not boil for any length of time because it changes the bitterness profile. I have a can of American Light HME from Mr. Beer that I'm going to be adding an extra pound of Briess Amber DME and .75oz willamette for 30 mins. Then I'll add the remaining .25oz at flameout after I stir in the HME. The calculator is putting it at 5.14% abv and 29IBU. Or should I save that .25oz of willamette and dry hop with it a few days after fermentation has kicked in? Thanks for any insight you can give me.

[@GenusBrewing]

Loren Husky i actually prefer that flameout idea. Adding that flameout addition lends a great balance of bitterness and flavor/aroma. I would even go so far as to say you could take a chunk of that 30 min addition and move it to the flameout. This can shorten your brew day and boost the flavor from the hops. Overall Id say you have a good plan to boost your HME, so I would say go forward with your current plan and then let us know after its done what you would change for next time! :)

[@timwhisman4232]

I have a question about trying to repeat a receipt. I understand that you guys can taste a very small difference in a beer but could you repeat a beer using the same ingredients and the same process close enough that the common beer drinker couldn't tell the difference?

[@mitchellmorgan3030]

Hey there! I appreciate the myth busting. I try to be easy going. I haul my fresh wert to the basement to cool off - because 200 yrs ago they didn't have immersion/counter flow chillers. It usually takes 24 hrs before I add yeast as opposed to minutes with a chiller. Is it that big a deal?

[@885wc]

No it isn't man. Your beer may be a bit darker than it would otherwise, but I wouldn't sweat it. Many people down under and mostly no chill brewers. My pump broke on my last batch. It is a NEIPA that ended up being brewed under an umbrella in the middle of a cloud burst, left to chill overnight, pitched at a higher temperature than I'd like. It is sitting in the fermenter right now. Should be ready to drink by Sunday. We'll see. I am hopeful it turns out decently potable.

[@poisonpotato1]

Some experiments indicate Cohumulone doesn’t actually correlate to harsher bitterness

[@GenusBrewing]

I've seen that, but our tests have pretty consistently shown Co-bite is a thing... I will have to try it with Cryo Hops to try to see if I can still see co-bite with reduced variables! :)

[@dantheroofguy]

So what would be a great dry yeast for wyeast 1318 london ale 3 conon strain for a neipa?

[@GenusBrewing]

Lallemand actually released an NEIPA yeast last year. I'm not sure if it is around in the 11g sachets though. Their London ESB yeast would work really well as a substitute when fermented in the mid 60s with a thorough VDK rest towards the end of fermentation.

[@stevienicks8228]

I ear what you are saying

[@ofinterest2007]

Have these guys even ever tried a barley fermentation without hops?

[@GenusBrewing]

Yeep - we've done plenty of sours without hops, and occasionally brew gruit beers as well.

[@CatfishCook]

Sup guys, how do y'all feel about the fast ferment and have y'all used it? Thanks Randall

[@GenusBrewing]

We carry the fastferment in the shop - and we really like it for its function and price! The one downside to it is the ball-valve on the bottom. It makes it so you have to do an early dump before fermentation, and is slightly difficult to keep clean. We use it quite a bit though, and it makes transferring quite easy!

[@CatfishCook]

Love the channel so far. Keep up the good work and thanks for the reply

[@CatfishCook]

And I'm out of central texas

[@GenusBrewing]

Thanks for watching and commenting!

[@Beerformyhorses936]

Have you tried a beer without cooling the wort, and pitching the yeast the next day?

[@GenusBrewing]

We have done a handful of no-chill beers. Actually on our commercial set up we do something similar for a lot of our beers because the hot liquid helps sanitize our unitank. We chill in our Unitank, but because the volume is so large it takes over night for the wort to cool down.

[@Beerformyhorses936]

Cool I'm going to try it. Thanks

[@GenusBrewing]

You're welcome!

[@paulbell56]

Genus Brewing what were your findings? For me at home I only have a stove and a sink so the cooling phase in (several) ice water baths is always a bummer after a long brew session. Would I bet just as well off to stick it in my stainless fermenter and just pitch it in the morning?

[@aleksandarmilicevic9093]

I have converted keg, 50L, HERMS System. I do not have chiler. I use my HLT and it's coil to cool wort by putting cold water in HLT and running wort thro coil. That takes it down to 40-50C, and then just keep it in fermenter over night to get to about 20C. Then I pitch. Never had any problems. Greatings from Serbia. Sorry if my English is bad.

[@raydsilva516]

Charlie B...as in Bamforth?

[@GenusBrewing]

Charlie P as in Papazian :)

[@dmtaylo1]

Not only 2 scales. *Garetz. Which is garbage too.

[@GenusBrewing]

Good catch! Thanks :)