I've seen it is suggested to thin pure TA (from PA) into 10ml of PG or Pure Grain Alcohol to make it flavour-ready.
Why would you use PG instead of PGA or viceversa?
i know thinning it in PGA it's easier (it mix faster), but are there other reasons to prefer one or the other diluent?
Why would you use PG instead of PGA or viceversa?
i know thinning it in PGA it's easier (it mix faster), but are there other reasons to prefer one or the other diluent?