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Since Einhorn has resurrected this thread with a link from a current one i have another comment to make. We periodically have all of our beers analyzed by Analysis Laboratory in Oregon. From their analysis i can work backwards and check my math. I have since been able to dial in Hop Utilization, Brewhouse Efficiency etc specific to the equipment i am working on. With that dialed in i can predict my OG, IBU's, SRM etc. with a vary narrow margin of error even on new recipes using malt and hops i have no experience with.
The guys at Analysis do a great job and give us all the vital info: diacetyl, SRM, IBU, OG, FG, CFU, Alc% etc. It's a great way to get the benefits of a Lab without having to spend all of the money associated with running one, which many small breweries cannot afford anyway.
The guys at Analysis do a great job and give us all the vital info: diacetyl, SRM, IBU, OG, FG, CFU, Alc% etc. It's a great way to get the benefits of a Lab without having to spend all of the money associated with running one, which many small breweries cannot afford anyway.
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