Freebie Palmer book is awesome! I'm learning tuns... Can someone help me get a grip on Palmer's explanation of hops? Looking for an over simplification.
I get the early bittering hops that stay in long, then aroma hops going in at the end. I'm about to do a porter. What would happen if I cut the bittering hops time in half and left the aroma in twice as long as the recipe called for? Does that necessarily equating to less bitter, more aroma?