Started to type a new thread but I remembered his one and thought I'd extend the discussion.
My question is, do you think a pro setup with the covered kettle and 15% stack, helps to retain malt flavor and aroma compounds better than an open boil? I used to think boiling good and hard would create the kinds of compounds that smell good but I'm wondering if its the opposite. Maybe I should be boiling more to the minimum to get rid of SMM, and no more.