I've got 16 AG batches under my belt but I started last fall and have been doing them all inside (on a gas range, takes awhile but is ok). Today it's finally nice enough to brew outside.
I know skunkiness comes from MBT which comes from isomerized alpha acids. Is that an issue during the boil or does it only become an issue post boil. Alot of pictures have guys with their brewpot in full sun so I'm thinking it's not an issue but just checking.
Primary: Crystal Lager
Bottled Aging: English Barleywine '16
Kegged Ready: Cream of Three Crops; Dry Stout; Session IPA
Bottled Ready: English Barleywine '12; English Barleywine '14; Wee Heavy; Westy XII