Did a NGP this weekend and wort sample seemed a little more malty and it got me thinking about the whole "it's maltier since less IBU thing". First off, the few times I was little low on bittering, I do not recall perceiving a higher amount of maltiness. It was just less bitter or maybe had a kinda watered down taste, but no increase in maltiness. Am I off here? In a similar vein, what is everyone's preferred IBU method/setting? I got ole Promash set to Tinseth...