I have given up on IBU for predicting hoppiness. After a brewery tour, they said IBU is all subjective, with no quantitative measurement (unlike Scoville units for hot sauce).
After home brewing, I have never had a bad batch. I just use soap and water to clean. Maybe it’s the risk of losing 600 gallons instead of 6. Some of the lambics are exposed to open field air (the one with the monk on the front). Is the cleanliness overblown?
After home brewing, I have never had a bad batch. I just use soap and water to clean. Maybe it’s the risk of losing 600 gallons instead of 6. Some of the lambics are exposed to open field air (the one with the monk on the front). Is the cleanliness overblown?