Hello out there
Would anybody break down for me the factors that can affect brewhouse efficiency? Im aware that how you grind the malt, mash variables, and run-off can affect it....but I dont fully understand all the dirty details of it. Two very similar brewhouses in size & style can have very different efficiencies? right?
Thanks anyone
Would anybody break down for me the factors that can affect brewhouse efficiency? Im aware that how you grind the malt, mash variables, and run-off can affect it....but I dont fully understand all the dirty details of it. Two very similar brewhouses in size & style can have very different efficiencies? right?
Thanks anyone
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