I dont have access to MO, thats why i am asking, thanks for your comments!
And that great smooth bitterness that you feel at the end when you taste yeti, how do you do that? because its not hoppy aroma. I was thinking it 40% of my hop bill at FWH and 60% at 60 minutes. Also adjusting my water salts to enhance maltiness...what do you think?
I'm not sold on FWH being any different than a bittering addition.
If you're noticing a sharp bitter/astringent flavor in your dark beers now, start by keeping sulfates levels low in your water and check mash/sparge pH. Watch your amount of total roasted grain - you can get too much roast, even in RIS.
Are you starting with RO water and adjusting from there? If so, just keep sulfates to a minimum. If you're starting with tap water, you may have too much to begin with - just cut it with a little store-bought distilled. Keep an eye on your mash pH, and make sure it doesn't get too high during the sparge.
Indeed i use RO and adjust my water as i want. However thanks for your advices Im just trying to figure how, when you taste yeti, you feel a firm and smooth bitterness at the end of the sip and not at the very beggining... how do you accomplish that?