« on: February 19, 2015, 07:55:57 AM »
I have always wondered what is most important...the vigor of the boil or the temperature. I live/brew at sea level but what about brewers in the mountains? Water boils at under 200 F. at 6000 ft. so obviously their boil is going to be 12 degrees F less than mine. Does that mean I could get "boil" at 200 degrees as well? Or is there something important that happens with the actual boiling that isn't necessarily temperature dependent?