Quin wrote:...
If I were to substitute 10% caramunich and assumed it was 100% unfermentable
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CRBrewHound wrote:Most of the software that is out there already calculate for this as much as they can, they take the average fermentability of a grain given to them by the manufacturer and it is accounted for in the software. However, as stated there are so many other things that go into attenuation that the grain portion is a very small factor, including temp, yeast cell count, and time as mentioned above.
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