My beers have been coming up a bit more bitter than intended. I was wondering if Isomerization could be increased with its temps. Persay I'm boiling my water at 240 degrees, would the hops isomerize faster/more than opposed to 206 degrees?
are there high/low limits to isomerizations rates?
EDIT: I just realized water only boils around 200 ish, then it turns into steam. Now I feel dumb