nightprowler7
Well-known Member
Can you explain how stirring longer could possibly cause pip? I never said anything about heating it.Like i said, just guessing. It's probably not the best idea to use a one-for-all approach and heat everything up to 100C for up to 40 minutes. I think 1% vs 2% BA does make a difference. Some people are more sensitive or even allergic to it. I can tolerate 2% BA too, but i prefer to use less if i can get away with it.
But yeah, who knows. Maybe OP should just switch to MCT and it would solve all his problems.
I think the reports of pip from 2% would be astronomical I'd that were the cause. Considering this exact recipe is used by dozens of ugls.