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1
News / Re: Beersmith 3
« Last post by Toy4Rick on Today at 07:21:52 PM »
So are we giving up on the next version

I posted this 3 months ago and not a single reply since

Hey Brad...  Is this thing on...can you hear me now... :-\

Rick
2
I'm fine with accurate criticism but these guys were flat out wrong.  They failed to identify the real style issues with my beer.  I know what they are and hoped the strengths would be good enough to survive a few style points.  I worked dozens of comps including NHC 2nd round.  I do know how the system works and some of the flaws in the system.  I always hope my entries are not the ones that stuff happens to but this time, it was me.
3
BeerSmith 2 Questions / Re: Ratings
« Last post by BOB357 on Today at 04:44:44 PM »

[/quote]

Yes, I have been an AHA member for a long time. I was talking more about using medal winnings to rate the recipes in the Beersmith database instead of random stars... which mean nothing to me.
[/quote]

OK, I guess I misunderstood. Sorry about that. I don't look for any particular recipe in the cloud search. I'm usually looking for consensus on appropriate ingredients, and possibly technique,s for a style I'm not too familiar with as part of my pre brew research. I have found a recipe search in Brewers Friend to be a valuable resource as well as the Beersmith Cloud Data Base'
4
If you're not ready to take the critique that comes with entering competitions, don't enter them. This competition has a vast number of entries in popular categories. You have to have beers that are exceptional to place well. My advice is to take any criticism as being constructive and work to overcome the flaws. If you choose to do otherwise, expect some disappointments.
Also, you might consider studying for and taking the BJCP exam. At very least this would tell you if you are qualified to the level the sitting judges are. I know I'm not.
5
I know from entering the Sam Adams Longshot competition (when it was still about making beer) that the scores I received back were 4 to 6 points lower than any I received from any other competition.  Talking with one of the judges who used to judge that competition, they did grade harder than in other local comps.  That may be part of what you are experiencing, since they do have to make strong distinctions between good and great beers.  Given the number of entries and the prestige of this particular competition (HBC), it would not surprise me that they tend to score tougher.

I really feel my Vienna should have been first I strongly disagree with the second judge saying not to style, it was by the books to style.

So annoying, and as to the IPA I know they stored it wrong because the 8 bottles I have right now aren't like that, ive tried 3 of the 12 I had and experienced no off flavors. So I'm thinking they placed it in a warm room or something.

6
Hop Biotransformation and NE IPA with Randy Mosher- BeerSmith Podcast #169
   http://beersmith.com/blog/2018/04/24/hop-biotransformation-and-ne-ipa-with-randy-mosher-beersmith-podcast-169/

Cheers,
Brad
7
BeerSmith 2 Questions / Re: Ratings
« Last post by Oginme on Today at 01:36:56 PM »

Yes, I have been an AHA member for a long time. I was talking more about using medal winnings to rate the recipes in the Beersmith database instead of random stars... which mean nothing to me.

Or at least use competition score values -- something to give the ratings some validation.  Especially since Kevin58's brew of a recipe may come out different from my brew of the same recipe, it is hard to depend upon a subjective rating system when looking at a recipe.
8
Hi all - first post to the forums so forgive me if this is not in the right spot or format!

I'm getting set to brew my 4th batch ever ;D, using a recipe from the Brooklyn Brew Shop Beer Making book as a guide - its called Grapefruit Honey Ale. I'm not sure if I'm allowed to post the exact recipe straight from the book (copyright?) so here is what I ended up with after entering the ingredients into beersmith as an all grain recipe. (I'm trying to convert it to extract and just looking for a little help in understanding that process and finalizing my steps to follow on brew day)


Ingredients: attached as grapefruit_honey_ale_all_grain.bsmx
------------
Amt                   Name                                                    Type              #                 %/IBU         
6 lbs 12.0 oz       Pale Malt (2 Row) UK (3.0 SRM)           Grain         1        61.7 %       
12.0 oz               Wheat, Torrified (1.7 SRM)                     Grain         2        6.9 %         
8.0 oz                Caramel/Crystal Malt - 10L (10.0 SRM)    Grain         3        4.6 %         
8.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         4        4.6 %         
8.0 oz                Victory Malt (25.0 SRM)                            Grain         5        4.6 %         
1 lbs                 Candi Sugar, Clear (0.5 SRM)                    Sugar         6        9.1 %         
1.00 oz            Amarillo [9.20 %] - Boil 60.0 min                   Hop           7        35.9 IBUs     
0.50 oz            Columbus (Tomahawk) [14.00 %] - Boil 60.   Hop           8        27.3 IBUs     
1.0 pkg            SafAle English Ale (DCL/Fermentis #S-04)   Yeast         9        -             
1 lbs                 Honey (1.0 SRM)                                           Sugar         10       8.6 %   



I attempted to do Beer Smiths auto-convert feature to turn it into an extract recipe. I've only done all-grain when following the directions from Brooklyn Brew Shop kits. I made a winter ale using brew in a bag method of steeping grains so I was going to try that technique again. After converting I noticed some of the volumes/weights had changed but one question I am still struggling with is if I consider this a partial mash or extract brew as Beer Smith seems to give me slightly different numbers depending on which I choose. Here is the recipe after doing conversion to extract.

Ingredients: attached as grapefruit_honey_ale_extract_converted.bsmx
------------
Amt                   Name                                                                     Type          #        %/IBU         
1.4 oz                Caramel/Crystal Malt - 10L (10.0 SRM)               Grain         1        1.0 %         
1.4 oz                Caramel/Crystal Malt - 20L (20.0 SRM)                 Grain         2        1.0 %         
1.4 oz                Caramel/Crystal Malt - 30L (30.0 SRM)                Grain         3        1.0 %         
4 lbs 14.6 oz         Pale Liquid Extract (8.0 SRM)                            Extract       4        57.0 %       
7.3 oz                Wheat Liquid Extract (8.0 SRM)                              Extract       5        5.3 %         
1 lbs 8.4 oz          Candi Sugar, Clear (0.5 SRM)                                 Sugar         6        17.7 %       
0.97 oz               Amarillo [9.20 %] - Boil 60.0 min                               Hop           7        35.9 IBUs     
0.49 oz               Columbus (Tomahawk) [14.00 %] - Boil 60.                Hop           8        27.3 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04)               Yeast         9        -             
1 lbs 7.3 oz          Honey (1.0 SRM)                                                        Sugar         10       16.9 %


So I see that it has dialed down my numbers for my base malt and wheat liquid extract which seems to coincide with formulas I've seen such as 75% of the all-grain amounts. But I wondered if I need to really reduce the amount of the specialty grains? And not sure why its replaced victory with caramel/crystal malt 30L?

Anyhow, I went down to my local homebrew shop and the guy helped me pick out some items from this list - I've then gone back and revised the extract recipe with the actual ingredients I bought and updated the volumes/weights to what I bought. The final crafted recipe so far that I've got is as follows


Ingredients: attached as grapefruit_honey_ale_extract.bsmx
------------
Amt                   Name                                                                  Type             #        %/IBU         
8.0 oz                Caramel/Crystal Malt - 10L (10.0 SRM)               Grain         1        4.5 %         
8.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)                Grain         2        4.5 %         
8.0 oz                Victory Malt (25.0 SRM)                                       Grain         3        4.5 %         
1 lbs                 DME Wheat Bavarian (Briess) (8.0 SRM)             Dry Extract   4        9.0 %         
6 lbs 9.6 oz          LME Golden Light (Briess) (4.0 SRM)                   Extract       5        59.5 %       
1 lbs                 Candi Sugar, Clear (0.5 SRM)                                Sugar         6        9.0 %         
1.00 oz               Amarillo [8.60 %] - Boil 60.0 min                          Hop           7        30.1 IBUs     
0.50 oz               Columbus (Tomahawk) [14.90 %] - Boil 60.           Hop           8        26.0 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04)            Yeast         9        -             
1 lbs                 Honey (1.0 SRM)                                                    Sugar         10       9.0 %       

So just want to check if I'm making the right call on some of the adjustments and if I need to adjust volumes/amounts further

1) I reset the speciality malts back to their original weights and added victory malt back in - I think I'll steep all of these together in a bag?

2) for the base malt I bought 2 jugs of CBW golden light pure malt extract from Briess (each is 3.3 lbs) so x2 = 6.6 pounds -- but I think I will have to use less than the total amount correct? seeing as the original all grain recipe called for 6 pounds 12 oz of pale 2 row malt?

3) for the wheat I bought a 1 lb bag of CBW Bavarian Wheat Dry Malt Extract from Briess -- can I just add that whole amount in or again I'll need to scale it back to match the 12 oz of torrified wheat previously called for?

4) do I need to change the amounts of the Honey and Candi Sugar used? For candi sugar I bought a 1lb bag of simplicity premium blonde candi syrup as the guy said it was easier to use --- I noticed Beer Smith seems to think I'll need about 50% more of each of these ingredients (interesting to note though if I did the conversion as a partial extract the amounts of these ingredients stay basically the same)


Hope that was all clear enough --- any insights from the gurus for a very newbish brewer would be much appreciated
9
I know from entering the Sam Adams Longshot competition (when it was still about making beer) that the scores I received back were 4 to 6 points lower than any I received from any other competition.  Talking with one of the judges who used to judge that competition, they did grade harder than in other local comps.  That may be part of what you are experiencing, since they do have to make strong distinctions between good and great beers.  Given the number of entries and the prestige of this particular competition (HBC), it would not surprise me that they tend to score tougher.
10
Maybe mine was abused sitting in the brewery but that is a huge flaw in their process.  I canceled my homebrewcon ticket.

Yep, I had hoped I was going to win but it is what it is.
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