Jim Karr
Well-Known Member
According to some of the discussion on Probrewer.com, making a bigger or smaller batch is not as simple as taking a recipe for a five gallon batch and multiplying or dividing.
They didn't elaborate, or give any clues as to what factors would be involved. Would the heat of fermentation in a larger batch tend to change the characteristics of the final beer?
Why couldn't/can't you just take a recipe and scale it up or down?
They didn't elaborate, or give any clues as to what factors would be involved. Would the heat of fermentation in a larger batch tend to change the characteristics of the final beer?
Why couldn't/can't you just take a recipe and scale it up or down?