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?
Conditioning -Coffee Ground Stout, Ed's crazy Apfelwein
Drinking - American light, Blue Moon Clone
On Tap- English bitter, BB Octoberfest, BB IPA
Surly Midget Brewery