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BeerSmith 2 Questions / Coopers Beer enhancer 2
« Last post by Bald Eagle on Today at 04:14:54 PM »
HELP! Is Coopers Beer enhancer 2 listed in Beersmith? If so where?
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Recipes / Pale Ale with low bitter and high aroma
« Last post by Grummore on Today at 11:29:55 AM »
Greetings,

I'd like to have your comments and ideas on this recipe. I'm new to brewing and reading as much as I can (with little time :-) ).

I am trying to create a refreshing pale ale high on flavor, but low on bitter. I've check the spec of several hops and I would like to have your thoughts on the extract chosen, steeping grains and hops. Do they fit together? Would it take good? I'd like a bit of spicy as well, but no citrus taste (or low). Would irish moss be useful?

What bug me the most is the kind of yeast to use. Beersmith doesn't tell you what it does or what it will do. What kind of yeast would do great with that kind of beer?

Here is the recipe:

Recipe: La Manipulatrice [Blond Ale]
Style: Blonde Ale
TYPE: Extract

Recipe Specifications
--------------------------
Boil Size: 25.85 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.050 SG
Estimated Color: 11.8 EBC
Estimated IBU: 22.3 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Code: [Select]
Amt                   Name                                     Type          #        %/IBU         
0.30 kg               Munich Malt - 10L (19.7 EBC)             Grain         1        8.0 %         
0.20 kg               Victory Malt (49.2 EBC)                  Grain         2        5.3 %         
1.75 kg               DME Golden Light (Briess) (7.9 EBC)      Dry Extract   3        46.7 %       
1.50 kg               LME Golden Light (Briess) (7.9 EBC)      Extract       4        40.0 %       
20.00 g               Golding, U.S. [5.00 %] - Boil 60.0 min   Hop           5        11.6 IBUs     
10.00 g               Liberty [4.30 %] - Boil 30.0 min         Hop           6        3.8 IBUs     
0.50 Items            Irish Moss (Boil 10.0 mins)              Fining        7        -             
20.00 g               Perle, U.S. [8.25 %] - Boil 10.0 min     Hop           8        6.9 IBUs     
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             
Mash Schedule: Single Infusion, Light Body, No Mash Out

Thank you!
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Suggestions / Re: "roaming" BS config files
« Last post by brewfun on Today at 11:16:55 AM »
Upon opening, BeerSmith does create a new primary file and saves the older version with a "1" to "5" mod to the file name. This is a local modification that should be transparent to the user.

BeerSmith is not designed to be used with cloud support or syncing, except as individual recipe storage through the proprietary cloud. Perhaps a future version with that capability is in the works, but it hasn't been announced. So, the artifacts and activity you're seeing are just SOP for the way you've chosen to sync your two devices. As long as both installs are using the cloud at separate times, you're ok. An issue with overwriting files could come up if you use the two devices at the same time, as Brad has stated there is no built in safety to prevent it.

Like you, I'd like to see a fully cloud based version of BeerSmith that I could use across a lot of devices without a loss of functionality. Right now, there not enough crossover between the PC and mobile versions, for me. The mobile versions are considerably more limited.
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As far as I have been able to determine based upon reading up on all the models, the IBU number is pre-fermentation.

^^^ This is correct. To be a bit pedantic, it is a measurement immediately post boil as some isomers may get trapped in cold break or oxidized out of existence on the way to the fermenter.

Garetz is the only calculation that attempted to predict post fermentation results, which is why it's consistently lower than the others. It's explained in his Hops book, which is out of print, but comes up in the used book market. His hypothesis is a little outdated because it was created assuming bitterness was the product of the boil, not steep or whirlpool times.

Most breweries report that without adding isomers post fermentation, about half of IBUs can be lost in fermentation of most beer styles. Even super saturated IPA's tend to land at 70 to 80 IBUs after fermentation. A lot of this is because an IBU is a rather specific measurement, which doesn't take into account perceptive variations based on hop alpha acid type. Most of us who brew have come across a smoothly bittered 70 IBU beer and another with lingering, resinous coarseness at 45 IBU. Even an entirely unhopped beer can register 2 to 5 IBU because of grain tannins.

 
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All Grain/Advanced / Re: Can't hit Mash Temp
« Last post by twhitaker on Today at 09:59:00 AM »
 I like to add the heated strike water to the dry mash in stages; after half is transferred stop; stir  and check temperature, then start transferring again  in 2 or 3 steps. By checking on it you will know when to stop adding more heated water and avoid overshooting.

I do a 4 step mash with a heated mash tun,  undershooting can be fixed by gentle heating or adding more heated water.
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Brewing Discussion / Re: fermentation time - Safale S-04
« Last post by twhitaker on Today at 09:47:46 AM »
Dry yeasts US 04 and 05 benefit from rehydrating with some boiled then cooled water for a few hours before pitching. Best practice is to make a yeast starter to ensure viability.  Depending on fermentation temperature, it can take a few days to get going if used dry.
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Brewing Discussion / Re: PBW / Oxiclean
« Last post by jomebrew on Today at 09:23:54 AM »
+ When I am done, I pour it down my sink and shower (careful, shower will be very slippery) to breakdown some organics along the way.
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Brewing Discussion / Re: PBW / Oxiclean
« Last post by Oginme on Today at 08:48:44 AM »
If you are spending as much or more time cleaning, you are doing well!

I use fresh PBW for cleaning out the carboys, then pour the majority of the PBW into 5-gal buckets to use for cleaning siphons, funnels, bottling wand and other items, tossing the loose trub which has settled to the bottom of the carboy.  From there the PBW bucket goes to de-labeling  and cleaning bottles.  When I am brewing steady, as I often am through the winter months, it is about a 3 to 4 week use of the PBW solution depending on my supply of bottles which need recycling.
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Brewing Discussion / Re: PBW / Oxiclean
« Last post by BennettBrewingCo on Today at 08:30:38 AM »
Thanks for the info. I have been disposing of the PBW after 1 use. We have been brewing less than a year now and we are still trying to get processes down for repeatability. Cleanliness is top priority. Sometime I think I'm overdoing it. I spend as much time cleaning as I do brewing.
I will say we have come a long way in a year and have made some very good beers with recipes from BeerSmith.

Love all the info that is on here.

Thanks
Steve
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This is exactly what I wanted to know...thank you!!
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