drumming102
Well-Known Member
A friend and I were talking tonight and realized we have no clue on some areas of hops. Kinda gave us some good questions to ask but the biggest was:
Why do you get better hops utilization with Whole boil batches vs. partial?
Is it a super saturation thing? Is it a diffusion of AA reaching an equilibrium with the hop and the available water?
Just wondering.
Why do you get better hops utilization with Whole boil batches vs. partial?
Is it a super saturation thing? Is it a diffusion of AA reaching an equilibrium with the hop and the available water?
Just wondering.