Joe Hertrich continues discussing how to establish your own criteria for malt performance on your specific recipe, process, and equipment rather than relying on theoretical "good" values on a malt COA. He explains how to track brewhouse yield, lauter performance, and attenuation vs. beta glucan.

Special Guest: Joe Hertrich.

Sponsored By:

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• Brew Ninja:
• Precision Fermentation:
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• BSG:
• Proximity Malt:
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Links:

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