[QUOTE=Balthisar]
When I make beer wort at ~600 feet altitude, I have a good, full simmer at 170 degrees F. That actually surprises me, because I would expect it to be higher due to a higher boiling point.
[/QUOTE]
Has to be good for hitting color values!
Do you AG, or Extract? Do you come up to a full boil at any point? What is full boil for you? I can’t imagine that 600ft ASL is making that much of a difference in the boil point, especially with the malt in there, which would tend to raise it a bit.