I think this is ultimately what I was trying to get at but could not get across in an intelligent manner.
I have always been under the assumption that a proper starter and pitch of the right size coupled with saturation (8 ppm) was adequate to make excellent beer.
Personally, I really enjoyed making my own spreadsheet. I learned basically everything I know with the combination of writing the sheet and doing test mashes when I started out.
For ease of use and no homework, you can't go wrong with an established software.
Problems do arise though when...
To each their own. I make my beer for myself and my personal consumption. If it were a matter of scoring better at competitions I could see the point.
As it stands I do what works for me.
I will say this: if I had a more sophisticated system and did larger batches I could definitely see the...
Try this out. It's my spreadsheet. Just enter your desired size in the scaling portion and enter your grains from the drop downs.
This is my personal spreadsheet so it is still in development...
I agree. The measurable does not necessarilly correlate to the perceptible.
To answer the question respectfully posed to me prior: No, I have not personally done a split batch brew using both methods but have had the chance to taste one that was and ultimately they both tasted great.