B
beerer
Hi, and thanks for a great program!
I was wondering if it is possible to implement a feature where the program adjusts the attenuation of the yeast as a function of step temperature.
This way the FG would be estimated more accurately.
It would maybe be difficult to do for all yeasts; I don't know if the yeast makers supply such data?
regards,
beerer
I was wondering if it is possible to implement a feature where the program adjusts the attenuation of the yeast as a function of step temperature.
This way the FG would be estimated more accurately.
It would maybe be difficult to do for all yeasts; I don't know if the yeast makers supply such data?
regards,
beerer