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josefik

Stopień odfermentowania suchego ekstraktu

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Jaki jest procentowy stopień odfermentowania ekstraktów w proszku dostępnych na naszym rynku?

Domyślnie w Beer recipator poziom odfermentowania w stosunku do glukozy to poziom 55%,

w beertools są trzy rodzaje suchych ekstraktów Muntons Fision 75% , Northwestern 70%, Laglander 55%

jeśli założyć że ekstrakt Muntons dostępny na naszym rynku odfermentowuje 75% to 20% różnicy to sporo.

Jaki poziom odfermentowania zastosować do ekstraktu Wesa?

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