On Tue, Mar 22, 2005 at 11:18:59PM +0100, Peter Sandager wrote: > Hvis en "effektivitetsforbedring" skal opnås ved efterfølgende fordampning, > stiller jeg mig tvivlende, idet energiomkostningerne sandsynligvis > overstiger "maltbesparelsen". > > Samtidigt risikerer man at få utilsigtede smagskomponenter med i urten, hvis > man mæsker for hårdt.
Let me second that. Low efficiency gives a tastier beer! The efficiency number that beercalc is so happy to calculate for you does have one practical use: Keeping it nearly constant indicates that you have good control over your mashing process, and can produce the same beer again. If that is what you aim for... Personally I don't bother checking that efficiency every time. It will be beer anyway -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
