Talk:International Bitterness Units scale

message: The IBU Unit is pretty useless. The volume of wort is irrelevent. The only real unit ot compare to is concentration of wort. Which would be directly related to the amount of barley. It is utter bullshit that a Guinness is higher on this made up scale than an IPA.
I disagree - IPU is not an indication of perceived bitterness. Guinness has a higher IPU but you perceive it as less bitter than an IPA because it is has much more body to mask the bitterness. BeantownBrews (talk) 14:46, 11 September 2009 (UTC)

message: That formula can't be right: it claims that bitterness is proportional to the volume of wort, ie diluting the wort increases the bitterness. Elvum 22:49, 10 September 2006 (UTC)
replies: text: The formula states that the bitterness is inversely proportional to the volume of wort, check out the division sign. 68.127.89.254 (talk) 09:21, 7 December 2007 (UTC)
replies: text: We should have a metric & an imperial version. JIMp talk·cont 06:17, 14 January 2010 (UTC)
replies: text: Done. JIMp talk·cont 12:03, 14 January 2010 (UTC)
thread_title:  Formula 

message: Does anyone know the name of the analytical method that is used by labs to measure IBU?  That would be a good reference to add to the article.  I'm sure listing the method is outside the scope of the article, but if someone had access to a Spec or HPLC and wanted to measure bitterness, the article should poit to the correct procedure with the ASBC, EBC or whoever.Beakerboy 19:19, 8 October 2007 (UTC)
replies: text: I added reference to ASBC Beer-23. Method A, Bittering Units, is tagged as an "International Method," meaning it is essentially equivalent to EBC's. There are also two other methods mentioned. Method B, adopted at the same time (1968) as Method A, is indeed a measure of isomerized alpha acids. Apparently, Method A is a bit of a shortcut. The ASBC has since "archived" Method B, meaning they no longer include it in their Methods of Analysis. In 1993 they replaced Method B with Method C, based on high performance liquid chromatography. In 1995 they offered Method D, an automated version of Method A, for use in in-line measurement. Method D is not tagged as an International method (at least not in my copy of the MOA), nor has it replaced Method A. The low-down: ASBC Methods A and D measure something called an IBU, while Methods B and C measure the concentration of isomerized alpha acid. The coefficient used in Methods A and D was selected to make the IBU roughly equal to the concentration of iso alpha acids in the beer samples included in the preliminary testing. I think this is the "slope of the regression line" John Palmer mentions in the podcast. This could be verified by checking the JIB articles cited in the MOA. When this is sorted out, a history section may be in order. Lovibond (talk) 05:07, 15 April 2009 (UTC)
thread_title: Analytical Method

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: I found this article motivated by drinking a hoppin frog double I.P.A. (mean manalishi). This beer boasts of an IBU of 168??  —Preceding unsigned comment added by 213.32.188.146 (talk) 16:11, 22 November 2008 (UTC)
thread_title:  Maybe max IBU is way over 100 

message: "XX", IBU infinite?  —Preceding unsigned comment added by Dandart (talk • contribs) 22:51, 26 August 2009 (UTC)
thread_title: Mentioned on [[Linux Outlaws]] 108