Wed Oct 21, 2009 10:48 pm
Yeah, I emailed him about that too. By weight indeed. But I was thinking about this and thought of two places it probably is by extract. First, sugar additions. I'm always speaking by extract when talking about sugar additions. I checked with another homebrewing friend of mine and this is his understanding as well. Second, industrial brewing. I can see how, if deg Plato = $, it would be advantageous to a big brewer to think in terms of extract. Maybe it's a bit of an exaggeration, but it seems those guys are building recipes from accounting ledgers and not flavor contributions. Perhaps that's why ApresSkiBrewer is learning in terms of % by extract at Siebel.