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?
[SIZE="1"]Primary 1: Beach Bum Belgian Peach Ale
Primary 2: Farmhouse Rye II
Primary 3: NSB Test IPA
Primary 4: Hair of the Dog Breakfast Stout
Primary 5: Wrong Color IPA
Primary 6: Ginger Beer
Primary 7: Wonderland Winter IPA
Drinking: WAAAY too many to list.