Efficiency - Fermentables VS Flavor?
I've read many times about efficiency and extracting the fermentables from the mash, using protein rests, etc. That's all good, but my question is this.... does that always mean we're extracting the best or most desirable flavors? Is there a way to maximize taste? So, what if I have all the sugars extracted, but am I capitalizing on the best flavor extraction or is this a moot point that should only be considered when making the recipe?
Primary 1: Beach Bum Belgian Peach Ale
Primary 2: Jen's Juice Belgian Blonde
Primary 3: Black Dog IPA Deuce
Primary 4: Hair of the Dog Breakfast Stout
Primary 5: Kia's Killer Wheat
Primary 6: Scrapyard Pepper Porter
Drinking: Big Wave IPA, Cascade Falls IPA, Junkyard Imperial Stout, Jonesy's English Nut brown, Mashugana Porter, Italian Pale Ale, Belgian Farmhouse Rye