HOMEBREW Digest #180 Sun 18 June 1989

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		Rob Gardner, Digest Coordinator

  HBU and sanitation (iwtio!korz)

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---------------------------------------------------------------------- Date: Sat, 17 Jun 89 10:00:18 mdt From: att!iwtio!korz at hplabs.HP.COM Subject: HBU and sanitation 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, etc. 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. Al. Return to table of contents
End of HOMEBREW Digest #180, 06/18/89
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