Critical remarks on determination of brewhouse yield
Brewhouse Yield - In Brauwelt 6/04 pp 418 - 421 Professor H. Miedaner presents the challenge of how to determine the exact brewhouse extract loss. The topic is of interest to any brewhouse operation, small or large, and this topic disserves to be followed up. The following comments are therefore to be considered as addition to the views presented by Prof. Miedaner. therefore more comments.
Challenge Measurements of extract losses in brewhouse operations have over the years been attempted in various ways and with varying degrees of success, and Prof. Miedaner lists several problems not yet overcome (1):
--Hot wort yield has been defined through the Munich agreements of 1962/65 (2)
--The wort contraction factor 0.3 %.
lAnalysis of challenge
Prof. .. ...
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