johnnytaco
Well-Known Member
Got a question for yall. I live in CO at an elevation of roughly 8200 ft. My question is am I getting a lower hop utilization than someone at sea level does because of the lower temperature at boil? My water boils about 192 degrees F because of the difference in air pressure and I know that a vigorous boil is needed to isomerize the hop resins. Do any of you have an answer for me. My beers seem to be turning out great, but I want to see if I need to add more for a truly cloned recipe.
Thanks
-JT
Thanks
-JT