From the HBD Archive
From: att!iwtio!korz@hplabs.HP.COM
Subject: HBU and sanitation
Date: 1989-06-17 16:00:18 GMT

I believe that HBU (Homebrew Bittering Units) are based on
five gallon batches. Thus, if you have a recipe that calls
for 10 HBU and is for a five gallon batch, you can use
2 ounces of 5% alpha acid hops or 1 ounce of 10% alpha acid
hops, etc. On the other hand, if you are making a 7 gallon
batch, you would need 14/5 or 2 4/5 ounces of 5% AA hops or
7/5 or 1 2/5 ounces of 10% AA hops or 2 ounces of 7% AA hops,

Although I've never tried making a fruit beer, I've read that
you don't want to boil the fruit, just sanitize it. 180 degrees
is sufficient to kill most bacteria and wild yeasts, so I would
suggest steeping the fruit in the wort after the boil.

Roger: I'm curious as to why putting anything in your beer
on the second or third day of the ferment would keep you
from getting a bacterial infection or starting a wild yeast
in your brew. Granted, your yeast has a big lead on the
new "diner," but I would still rather sanitize anything
I put in my beer whenever the beer is below 180 degrees
and not even THINK about worrying.


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.