Ariphron wrote: ↑November 2nd, 2019, 3:50 am
Section 18 (27:58)
https://librivox.org/uploads/carolin/brewing_18_combrune_128kb.mp3
I kind of wish he'd had the concept of oxidation, and the use of "salts" to refer to what in most cases are sugars does take some getting used to. Also, the use of some algebra could have simplified the calculations, but I did what I could to read the tables intelligibly.
Hi there! Here is your PL feedback on your reading of Chapter 18 Part 1.
02:34 – please remove “Section 12 of Malting” it was not in the text, leaving “see page 124”
3:31, 4:53, 5:30, 6:27, 7:06, 7:58, 8:43, 12:46, 14:56, 15:40, 15:57, 16:22, 20:00, 27:07 – please remove your long breath sounds
4:12 – please remove “generally 19 degrees less” comment not in text
9:38 – please remove the footnote – they were to be ignored per the note below the MW
12:53 – you inserted “leaves” in the table – no need to change however in future please just read the table as written. Such as "129 degrees, 8 parts."
15:08 – please remove the footnote – they were to be ignored per the note below the MW
Lynda