UsernameTaken
Well-Known Member
- Joined
- 27/1/16
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- 238
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I get that in the boil you extract bitterness and kill flavour.
Then at flame out you get the flavours but are still also getting bitterness above 85c.
So my question is are you still getting the same amount and quality of flavour between 99c and 85c that you would get below 85c?
Cheers,
UNT
Then at flame out you get the flavours but are still also getting bitterness above 85c.
So my question is are you still getting the same amount and quality of flavour between 99c and 85c that you would get below 85c?
Cheers,
UNT