O I've heard pro brewers talk about the fact that scaling up a recipe at some point becomes nonlinear. For instance, utilization of dark malts at some point apparently levels out so that you only increase base malts and not specialty malts (or something like that).
Does anyone know the magic point at which the scale becomes nonlinear? 1bbl? 7bbl? 30bbl?
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."
jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.