I was making my last batch of beer, and after infusion mashing for 45 minutes, I boiled it. When I was boiling it, it seemed to all of a sudden change and the roil seemed much more controlled. What exactly is going on in a hot break I was wondering. Also, is it bad to boil cocoa butter for extended periods of time. I know that a lot of organic molecules like that don't like high temps too well. TIA
-gc