Recent content by Farfaloff

Thx for the link Dee Lynn, that was a very interesting experiment! According to Nilo's result, even the crystal 120 still have fermentables sugars. He had 38% of attenuation factor when mashing alone and their is sill starch left in the wort! So I think that we can say that their is still...

Thanks for your quick answers! I bought beersmith, but didn't try it for a recipe yet. I read some thread and saw that some people found that it was not really accurate. I guess I will have to try it on my own! :) So their is still a lot of fermentables sugars in crystal malt, even with...

Hi, I would like to know if their is a way to estimate/calculate the ratio of fermentables and unfermentables sugars in speciality grains. For exemple, Palmer wrote that medium crystal (60-75L) yield a max ppg of 34 when mashing and 18 when steeping. Out of these numbers, how much is not...