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Recipes / Re: Halving recipe changes properties in BeerSmith Software
« Last post by anak85 on Today at 04:09:37 AM »
There are too many recipes out there where the authors thoughtlessly do not express the efficiency for which they designed the recipe.  Most often, publications will standardize a recipe on a certain percent.  I believe the AHA uses 70% total efficiency and BYO is at 65%.  For others the best way is to use my force fit method described below.

AHA / BYO?

1.  Open up a recipe template with your equipment profile,

2.  Enter the recipe EXACTLY as it is printed or written.  BeerSmith helps in that you can enter in the exact weight and the units and it will convert to your preferred units.  For example, I use Kg and grams for malts and hops respectively.  I can enter in the weight of '1.5 oz' and the program will automatically convert this to grams when I hit enter,

Ohh wow, that is useful! I always mess about with the annoying converters. I'll give it a try.


3.  Using the sliders below the design box, click on the Est Orginal Gravity slider and a box will pop up.  Fill in the target OG from the recipe.  The program will adjust the weights of the grains to scale for that gravity target,
 
4.  Do the same thing with IBU and color.  Note that the hop scaling will not affect any hop addition which does not contribute to IBU, such as dry hops.  For these, I scale according the the ratio of the volumes between the printed recipe and my target batch size.

Thanks - that is very useful information!!

Also, I was told that I might have milled too fine. 0,6mm and that is probably why my water retension in the grain is so low at 0,78 fl / oz. Another user with the same setup has 0,84 fl oz / oz with a mill size of 1,2mm.

Since my grain was dripping very slowly I will go to the 1,2mm mill next time. I think I might have gotten lucky not to burn the kettle as it was only a 11L batch. Anything lager and the kettle might have run dry.
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I live in Cheyenne, Wyoming in the US and looking for someone who can ship me a 12 packs of Puppers from Stack and some Old Dutch Ketchup chips. Will cover the full cost including shipping and a little extra for the trouble or willing to ship beer/snacks from my neck of the woods.
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Professional Brewing / What system should I buy????
« Last post by jyamkhan on Yesterday at 09:15:34 PM »
I am new to brewing, so far I have done 6 or so all grain batches with good success. I own a successful bar and grill and was thinking of brewing my own beer for sale at my bar.  I have 18 taps and I figure I could start off with one tap of my own and eventually maybe have 3 taps or so of my own beers on tap.

I have been looking at the Brew Magic system as a good starting unit but was wondering if I should consider another brand or maybe something a little bigger.  Currently I sell about a keg a week of most of the micro brews on tap (Miller Lite and Coors lite dominate with 3-4 a week each) so I figure I could sell a keg a week of my own beer and hopefully grow that number in a year or two.

I have 1500 square feet available to brew, hood system etc. The money is not an issue, I just dont want to get into a overkill situation with the brew system.

Any suggestions?
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BeerSmith 2 Questions / PH Estimation with water profiles!!!!
« Last post by jyamkhan on Yesterday at 09:14:34 PM »
So I've been using other PH estimation software and checking it with my PH meter to ensure I'm getting accurate results and I'm always pretty close. But never right on the money with them. I'm sure my PH meter is calibrated and I always take the reading at room temp. I just recently decided to use the BeerSmith Water tool, and had a question about making a custom water profile. I'll try to explain this without being confusing. I'll use pictures. So I input my home water profile into the system and add what I normally do to balance out my water. I make it the total water for the particular beer I'm brewing. Picture below:





I click on the "Save Totals" button and get this screen:





The PH that is shown on the screen above does not change when I adjust the ingredients (Gypsum, Calcium Chloride, ect.), it just stays at 7.00. So I tested it and added my original water profile with no additions and then a new profile with additions to the same recipe and I get two different Estimated PH readings, obviously.

 





So I get that it is taking the additions to the water into account but is it also taking the 7.00PH into account from the second picture when I go to create a new water profile with my original water plus additions?? Do I have to mix up a batch of water, add my additions, then take a PH reading to input that into the new water profile with additions? I hope this doesn't sound too confusing, I'm almost confusing myself. I only ask because when I used the updated water profile with additions it's telling me if I want to get down into the 5.2 range I would need almost 7.5ml of Lactic Acid which seems like a lot. I know I could use more Gypsum in the mix to lower the PH and try to balance out the Sulfate/Chloride Ratio after that, but if the water PH isn't updating to reflect the the additions when I "Save Totals" and create a new profile it's going to throw the Estimated Mash PH off. Well hope someone can decipher what I'm trying to ask here. Thanks in advance. Cheers!!

Almost forgot, I'm using a Blichmann BrewEasy so I use a BIAB profile when calculating my beers so the additions are for the total volumes needed for the brew, that's why it's 8.57gal total water.
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BeerSmith 3 Support / Re: Yeast alcohol tolerance issues
« Last post by Davehenry on Yesterday at 06:00:54 PM »
Ok so I spent some time working on this and I?ve come to realize that the problem is only on the mobile app on my phone and iPad. The desktop version works fine. So I?ve made new yeast profiles on desktop and added them to recipes on my cloud. Then I erased the profiles from mobile, gone into the cloud and saved the new ones. Seems like it?s working but I still am not able to change ANY of the tolerances for any yeasts. So I?ll email brad about that glitch.
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Recipes / Re: Halving recipe changes properties in BeerSmith Software
« Last post by Oginme on Yesterday at 05:13:08 PM »
There are too many recipes out there where the authors thoughtlessly do not express the efficiency for which they designed the recipe.  Most often, publications will standardize a recipe on a certain percent.  I believe the AHA uses 70% total efficiency and BYO is at 65%.  For others the best way is to use my force fit method described below.

1.  Open up a recipe template with your equipment profile,

2.  Enter the recipe EXACTLY as it is printed or written.  BeerSmith helps in that you can enter in the exact weight and the units and it will convert to your preferred units.  For example, I use Kg and grams for malts and hops respectively.  I can enter in the weight of '1.5 oz' and the program will automatically convert this to grams when I hit enter,

3.  Using the sliders below the design box, click on the Est Orginal Gravity slider and a box will pop up.  Fill in the target OG from the recipe.  The program will adjust the weights of the grains to scale for that gravity target,
 
4.  Do the same thing with IBU and color.  Note that the hop scaling will not affect any hop addition which does not contribute to IBU, such as dry hops.  For these, I scale according the the ratio of the volumes between the printed recipe and my target batch size.
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BeerSmith 3 Support / Re: Yeast alcohol tolerance issues
« Last post by Oginme on Yesterday at 05:03:58 PM »
I am not sure what is going on with your copy of BeerSmith, but I have no issue entering a new yeast with a tolerance greater than 10% nor changing an existing yeast to a tolerance greater than 10%.  I have exported and attached a copy of the Omega Kveik yeast as an example.  Let me know if it comes up as anything other than 11% when you open it.

If it comes through as 11% and you still cannot adjust or enter a yeast with a tolerance above 10%, I would recommend emailing Brad at BeerSmith at beersmith dot com and explaining your issue.

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BeerSmith 3 Support / Re: Yeast alcohol tolerance issues
« Last post by Davehenry on Yesterday at 03:30:12 PM »
In this case I needed to create profiles for new yeasts that aren?t in Beersmith. Particularly Kveik strains from Omega, Escarpment, etc. Beersmith won?t let me change the percentage above 10. I?ve also tried changing some of the other yeast as a test and no luck.
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Recipes / Re: Halving recipe changes properties in BeerSmith Software
« Last post by anak85 on Yesterday at 02:39:31 PM »
If your mash profile has the box checked as a full volume BIAB mash, then you want to change the BIAB value.  Otherwise, change the standard grain absorption value.

Great, thanks! Now my values in the recipe are spot on with the results I got. Finally getting closer to the real world and can start copying recipes to my system.

I brewed this one today and thankfully it stated the brewhouse efficiency they calculated with. http://brulosophy.com/recipes/tiny-bottom-pale-ale/

How do you go about to copying recipes when the efficiency is not stated anywhere? Just try and hit the numbers (% alc. / IBU / colour) with your system?
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Brewing Discussion / Re: Liquid fermentables
« Last post by Oginme on Yesterday at 02:38:03 PM »
All fermentables should be added based upon the weight of the ingredient.
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