Quote:
Originally Posted by scottland
I'm slowly getting there. I weigh all my hop additions to grams, and I'm not far from switching to kg for my grains. The final step will be my water volumes in liters.
My temperature controllers are all already in Celsius. It's really not that hard to figure out.
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I am razzing you a bit because everyone always makes the "metric is better comment", then doesn't actually practice what they preach - no hard feelings though
because in many ways I agree
I use grams for hops because it just makes sense and it way easier to measure accurately. I used to use all metric when I cooked my way through school, especially when it came to baking bread and high end pastry type dessert making (it was the language that was spoken in terms of measures). Way easier to use and accurately tweak aspects of a recipe in small increments.
However, when I go to HD, way easier for me to think in terms of ft/inches and fractions on nominal lumber than it is for mm and meters when it comes to building materials.
Point is I won't be switching to kg or liters or C anytime soon because while metric is the language in high end baking and fine dining dessert recipes, it simply isn't with most home brewers. So it makes it a chore to convert all the time. That is just my opinion. But good luck to you on the conversion to metric brewing. All that said if I go pro someday I will for sure be working in metric (and won't sell 11.2 oz bottles of beer
).
On a lighter note, if those breweries went to a larger volume I would be ok with it. But less than 12oz makes me feel like I am drinking coronitas. And for the price I sure as hell shouldn't feel that low ha!
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