BOBTHEukBREWER
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- Jun 22, 2008
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I have just spent an hour googling this topic. I found many tables, most of them significantly different from one another. Primetab looks a good source, itself referencing the handbook of chemistry and physics, but is based on sucrose solution. Beer wort is mainly maltose, I believe. So, folks, can we come to any consensus on the most accurate conversion available, that takes into account increasing alcohol and decreasing maltose as the wort ferments.