The pod cast that the article was written from is here:
http://s125483039.onlinehome.us/archive/bs_melanoidin_7-19-08.mp3
If you want to get to the good parts:
12:15 to 28:40 they talk about flavors.
32: to 46:10 they talk about decoction vs. extended boil vs. ingredients.
48:00 + Boil off rates and at over 15% per hour, will everything taste like a boch? The answer is all equipment is different, but generally speaking, a vigorous boil caused by excessive thermal loading will create undesirable melanoidins.
25% is definitely too much.
20% with undesirable maltiness would indicate too vigorous of a boil.
By controlling the heat, you should be able to control the boil off.
Those guys shoot for no more than 15% per hour.
I use a turkey fryer burner that is not very adjustable.
I have noticed caramelization on the bottom of by BK in the shape of the flame.
Having had problems with what I will call a sickening sweet flavor, I can certainly see how those flavors could have been caused by melanoidins created by excessive thermal loading of the BK.
Listen to the pod cast and decide for yourselves.
I think cjgenever has brought up valid and important info. Thanks!