You seem to be assuming that the manufacturers test these things. I can assure you that's often not the case.
I know not all of them test everything to determine things like temp range.
I can’t account for all, but I assume
the major players do extensive testing.
To satisfy myself, I shot Lallemand a note asking them to describe how they determine temp range and aroma/flavor characteristics. Here’s their reply:
“We ferment a standard beer wort at a range of temperatures in EBC-tubes in our lab. The optimal range is determined based on fermentation kinetics and sensory analysis.
Flavor and aroma analysis is done by GC and HPLC to measure the concentration of specific flavor compounds. We also validate flavor and aroma using a trained sensory panel, since the actual perception of a flavor is often different from what the chemical analysis would suggest.”
Doesn’t sound like a lot of guesswork to me. It sounds like a very professional mfr trying to enable it’s customers to be successful thru testing resulting in a recommendation.
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