So, I decided to go down the rabbit hole of adding a 'new' grain to my BeerSmith database.
The grain is a distillers malt. Along the way I have several questions…
How is the Potential SG determined – some formula or testing or ??
What is Coarse fine Difference? What does BS do with that value??
How is color determined – by the manufacturer or testing or ?? It is not important in this application but I am interested.
Is moisture content important to BS calculations or there for information only?
The grain is a distillers malt. Along the way I have several questions…
How is the Potential SG determined – some formula or testing or ??
What is Coarse fine Difference? What does BS do with that value??
How is color determined – by the manufacturer or testing or ?? It is not important in this application but I am interested.
Is moisture content important to BS calculations or there for information only?