tag:blogger.com,1999:blog-2261525107149934458.post1023466999913614477..comments2023-08-17T06:55:36.859-04:00Comments on Woodland Brewing Research: Final Gravity in Recipe FormulationAnonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2261525107149934458.post-79573998977444771452012-12-30T09:38:27.659-05:002012-12-30T09:38:27.659-05:00That's my experience. Yours may be different....That's my experience. Yours may be different. It would be nice to look at what you get. Wyeast recently did some fairly extensive experiments on this and their results are very similar to mine. In the next two weeks I'll be posting details on the Theory of mash temperature effects as well as data from real brews.Anonymoushttps://www.blogger.com/profile/18109943319735098753noreply@blogger.comtag:blogger.com,1999:blog-2261525107149934458.post-85843977612267992122012-12-23T18:13:20.549-05:002012-12-23T18:13:20.549-05:00The 2% per degree over 152 was the part I was scep...The 2% per degree over 152 was the part I was sceptical about. I was hoping for a citation from a published book, or something more credible than a wiki page. Still a great read, and has enticed me into reading more about FG and mash temperatures. There are just SO many more variables in FG, I find it hard to believe a 2% decrease in attenuation would be a reliable estimation Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2261525107149934458.post-35037501337291639312012-12-20T10:53:12.109-05:002012-12-20T10:53:12.109-05:00Sure, I have added a citation. Is there anything ...Sure, I have added a citation. Is there anything in particular that you feel needs to be cited? Most of this is from putting together common knowledge and experience.Anonymoushttps://www.blogger.com/profile/18109943319735098753noreply@blogger.comtag:blogger.com,1999:blog-2261525107149934458.post-75050003763969409932012-12-19T23:12:28.709-05:002012-12-19T23:12:28.709-05:00any citations?any citations?Anonymousnoreply@blogger.com