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Equipment / Which kegerators ship internationally?
« Last post by alfonsogarciagz on Yesterday at 07:38:14 PM »
Howdy! I just started kegging my homebrew and I?ve been having a really dificult time finding a reasonable priced kegerator in Mexico. I would just like to know if yall know which companies ship internationally or what would you recommend me to do? Thanks!
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Brewing Discussion / Re: Update on Beersmith acid additions + questions
« Last post by bougie1st on April 12, 2021, 08:21:15 PM »
Hi Matt

To select between Bru'n water and the other model, go to you mash tab. You'll see "final mash ph adjustments" in the bottom right corner. In "acid model", you can choose from BNW (Bru'n water) and MPH 3 (the other model).

5 mL isn't a crazy amount - it depends on your water. I still find that I need something in between these 2 models - I usually select BNW, aim for 5.2, test about 10-20 mins in the mash and then add some more.

Best of luck
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BeerSmith 3 Support / Re: Import Recipes BeerSmith3 to BeerSmith2
« Last post by jomebrew on April 12, 2021, 08:56:44 AM »
Here is what I do.

Select the folder containing the recipes
Click File Export All
Save as Beersmith 1.x File (*.bsm)
Navigate to where you want the export file saved
Give it a file name (e.g. jomebrew_04_12-2021.bsm)
Save

Open BS2
Click File
Click Open File
Navigate to the previously saved bsm file
This will open a all recipes in a new tab
Move these files to your desired folder to save them in BS2 permanently




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Brewing Discussion / Re: Update on Beersmith acid additions + questions
« Last post by matthiery on April 12, 2021, 04:58:15 AM »
Hi,

thanks for your fast reply, and sorry for my late own reply, I was out in the woods for a few days, and hadn't seen it before.
To answer your question, yes I use BS3. If I understand correctly, the default water tool in BS3 has been fixed for the lactic acid issue, AND we can use the Bu'n water tool as well? Well, life is good then :) That's great info, thanks!
However, I could not find how to select the Bru'n water tool or the BS tool in the Water section of BS3. It's not in the water section,nor in the options section... Could you please point out to me how to do this?

Also, yes, I was going to use 5 ml of lactic acid for 16 liters of mash water, but none for sparge water... I'll dig into this a bit more. According to BS3, my calcium chloride additions were not sufficient to get the mash ph down to the right level, so I need quite a bit of lactic acid to get down to 5.37 ph points in the mash...I'd also want to avoid my water tasting minerally with too much calcium chloride... I also read that 1 mL of lactic acid per gallon was "safe" from flavor effects...

And finally, I could have added my water chemistry levels in the previous post, really...:
PH 7; Calcium 45.7; Magnesium 12.3; Sodium 87.9; Sulfate 46; Chloride 83; Bicarbonate 29.6 I don't think that counts as particularly hard water? Or at least, my beers do taste ok without sparge modification so far, but I don't know what you think about this in light of the numbers I just wrote?

Generally speaking, I quite like a Sulfate to Chloride ratio that tends towards maltiness, but I've never tried to increase the sulfate to give the beer a more hoppy character, I might just try that next... I read some posts by people who were saying that it was one of the largest imprvement they had done towards a better IPA...

Thanks a lot for your very fast reply,
cheers,
Matt
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BeerSmith 3 Support / Re: Whirpool settings unclear
« Last post by anak85 on April 11, 2021, 12:59:52 PM »
Once again, the carryover of IBU from boil additions only responds to the setting for time in the equipment profile.  This does not take into account temperature, because it is assumed to start at boil temperature.  I think, I have not checked the latest version, that it estimates the utilization for the additional steep at a boil time addition of half the time the steep is set for.  So for instance, in my situation I have the whirlpool/steep time set for 10 minutes and the program adds another 5 minutes of boil utilization to the time the boil hops are added.  Thus a 0-minute addition has the utilization as if it were added 5-minutes before the end of the boil, my 5-minute additions give the IBU estimation as if they were added at 10 minutes before the end of the boil, 60-minute additions are calculated based upon 65 minutes of contact, etc.

This may be wrong, as it was the model for BS2 and there was no indication that it changed when the software was updated.  Whirlpool additions were modified but the estimation of boil hops I do not believe were changed.

Ok, thanks!
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BeerSmith 3 Support / Re: Whirpool settings unclear
« Last post by Oginme on April 11, 2021, 12:52:46 PM »
Once again, the carryover of IBU from boil additions only responds to the setting for time in the equipment profile.  This does not take into account temperature, because it is assumed to start at boil temperature.  I think, I have not checked the latest version, that it estimates the utilization for the additional steep at a boil time addition of half the time the steep is set for.  So for instance, in my situation I have the whirlpool/steep time set for 10 minutes and the program adds another 5 minutes of boil utilization to the time the boil hops are added.  Thus a 0-minute addition has the utilization as if it were added 5-minutes before the end of the boil, my 5-minute additions give the IBU estimation as if they were added at 10 minutes before the end of the boil, 60-minute additions are calculated based upon 65 minutes of contact, etc.

This may be wrong, as it was the model for BS2 and there was no indication that it changed when the software was updated.  Whirlpool additions were modified but the estimation of boil hops I do not believe were changed.
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BeerSmith 3 Support / Re: Whirpool settings unclear
« Last post by anak85 on April 11, 2021, 12:28:49 PM »
Go back up and read the post from BOB357. 

We talk about setting the whirlpool time in the EQUIPMENT PROFILE to adjust the carry-over IBU increase from the boil hop additions.

I have attached screen shots from the recipe I made this morning with my standard equipment profile with a 10 minute whirlpool time set in the equipment profile, another with the profile set for a 0 minute whirlpool time, and one set for a 30 minute whirlpool time.  Accordingly, the IBU for the 5 minute hop addition goes from 18.7 to 18.3 to 18.9 respectively for the 60-minute addition.  Likewise, the 5-minute additions move from a target of 8.5 to 3.9 to 10.9 respectively.  IF YOUR EQUIPMENT PROFILE IS SET FOR A 0 MINUTE WHIRLPOOL YOU WILL NOT GET ANY IBU CALCULATED FROM A 0 MINUTE HOP ADDITION!

Ahh, thanks. I overlooked that post.

The standard whirpool temp seems set at 90,2?C for the boil additions. When I change the whirlpool temp in the whirlpool hops, it doesn't affect the 0 Minute addition.

How can I change the standard whirlpool temp for a recipe?
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BeerSmith 3 Support / Re: Whirpool settings unclear
« Last post by Oginme on April 11, 2021, 12:25:16 PM »
Screen shots did not load with that last one.  Here they are:

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BeerSmith 3 Support / Re: Whirpool settings unclear
« Last post by Oginme on April 11, 2021, 12:05:26 PM »
Go back up and read the post from BOB357. 

We talk about setting the whirlpool time in the EQUIPMENT PROFILE to adjust the carry-over IBU increase from the boil hop additions.

I have attached screen shots from the recipe I made this morning with my standard equipment profile with a 10 minute whirlpool time set in the equipment profile, another with the profile set for a 0 minute whirlpool time, and one set for a 30 minute whirlpool time.  Accordingly, the IBU for the 5 minute hop addition goes from 18.7 to 18.3 to 18.9 respectively for the 60-minute addition.  Likewise, the 5-minute additions move from a target of 8.5 to 3.9 to 10.9 respectively.  IF YOUR EQUIPMENT PROFILE IS SET FOR A 0 MINUTE WHIRLPOOL YOU WILL NOT GET ANY IBU CALCULATED FROM A 0 MINUTE HOP ADDITION!
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BeerSmith 3 Support / Re: Whirpool settings unclear
« Last post by anak85 on April 11, 2021, 11:30:42 AM »
any thoughts?

Don't overthink it. It takes a significant amount of whirlpool time to gain just a few IBUs on paper, but that doesn't tell the whole story. Paying attention to hop oil percentages and freshness pay much bigger dividends. IBUs are all too often used as a proxy for flavor and aroma, but there is very little correlation.

In your equipment profile, besides checking the utilization box, you'll need to specify the WP time. The extended time will be added to the IBU calculation, but it isn't linear. A big 10 minute addition will not isomerize as much in the WP as it does in the boil. You might see an increase of 1 IBU because a WP isn't as vigorous as the boil. Ironically, after a certain amount of time, you're breaking as many isomers as you're creating.

IBUs are a very narrow definition of hop use, created to balance lighter lager styles. The models we have for calculating them are now decades old, but still the best we have. IBUs are based on a lab measurement and that is still the best way to know what you have. There is ongoing research into creating new scales for measuring hop impact based on much wider data sets than just isomers.

I get where you are coming from but I am not overthinking or even trying to see if the Whirpool bitterness is correct or not.

Here an example. The whirpool gives me a certain IBU but the 0 minute addition doesn't? That is just not correct as I do not remove the 0 minute addition.

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modification