M
mezman
Hi there, I live and brew in Denver. As a product of living in the mile high city, our water boils at 202 degrees here instead of 212.
I've always wondered what effect this has on hop utilization and if I should adapt my recipes to account for this. Does anyone have any experience or know of a resource that talks about how IBUs are effected by the boil temp?
Thanks!
I've always wondered what effect this has on hop utilization and if I should adapt my recipes to account for this. Does anyone have any experience or know of a resource that talks about how IBUs are effected by the boil temp?
Thanks!