littleScrapper
Active Member
I was just wondering if there is a general rule-of -thumb to figure out how much fermentable sugar you can get out of malted grains.
for example:
if i steep 1 lb of grain in 1 gallon of water for 1 hour, how much sugar or DME/LME would that be equal to?
for example:
if i steep 1 lb of grain in 1 gallon of water for 1 hour, how much sugar or DME/LME would that be equal to?