Brad,
I just read your article (thanks) on the Bitterness Ratio and I had a question. According to the article, the ratio is based on the IBU and the OG. However, I would have expected a better ratio to be based on the FG or the difference between the OG and FG, since the 'sweetness' described by the OG can be metabolized by fermentation. Does anyone calculate the Bitterness Ration using these other numbers?
I just read your article (thanks) on the Bitterness Ratio and I had a question. According to the article, the ratio is based on the IBU and the OG. However, I would have expected a better ratio to be based on the FG or the difference between the OG and FG, since the 'sweetness' described by the OG can be metabolized by fermentation. Does anyone calculate the Bitterness Ration using these other numbers?