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91
BeerSmith 3 Support / Re: Inventory not shown in Shopping cart - Bug ??
« Last post by BeerSmith on March 17, 2020, 10:41:50 AM »
Hi,
  I took a close look at this and there is a bug in the water item inventory handling.  I have corrected it and it will be in the next release which I'm hoping to get into testing within the next few weeks.

Brad
92
Recipes / Re: Fermentation times for a Haze Craze IPA
« Last post by Oginme on March 17, 2020, 02:28:52 AM »
I generally do no transfer to a secondary fermenter.  I also add my hops free, not bagged into the fermenter, so if I did transfer they would be left behind.

Again, this is a matter of personal preference and there are many different options you could do.  The latest research I have seen indicates that the volatile aroma compounds in hops is extracted in at most a day or two, so I don't see where removing it would not be an issue at all.

Best of luck with your brew day!
93
Recipes / Re: Fermentation times for a Haze Craze IPA
« Last post by RaymondMillbrae on March 16, 2020, 07:11:20 PM »
One last question...or maybe two.

If I were to place the first edition of dry hops in my primary, then transferred to secondary (where I would place my second edition of dry hops), would I need to remove the first edition bag of dry hops?

And my second question.

Let?s say I decided to NOT do a secondary fermentation. I will just do it all in my primary.

Again, would I need to remove the first edition bag of dry hops before adding the second edition of dry hops?

Thanks.

Going for it on Tuesday.
94
BeerSmith 3 Support / Re: Trub Loss Issues
« Last post by Oginme on March 16, 2020, 01:45:01 PM »
I have been through the math many, many times with BeerSmith and I think you are missing something. 

If you take your sugar replacement of the grains, for example.  To do this properly and have the program treat the sugar as the extract that it is, then you also need to change the recipe type to 'extract'.  Otherwise, the program does not know sugar from grain and calculates a mash efficiency which will include the losses due to mash tun loss and trub to chiller and kettle losses. 

The program works based upon volume into the fermenter (batch size) as the set volume for output and the brew house efficiency (BHE) for the sugar output. 

It works the volumes backwards through the process to give you your starting volumes, taking into account any volume losses which you have in your equipment profile. 

For the extracted sugars, it works them back by taking the amount of possible sugars in the grist and applying the BHE to that potential to give you your sugar content in the fermenter.  It calculates backward with the volume losses to give you an estimate of mash efficiency, which can easily be over 100% if you have not set or adjusted your BHE properly to take into account trub losses.  This is where the program uses your trub amount to calculate the loss of sugar in the process.  This is what Brewfun was describing.

You appear to be applying the BHE to the end of boil volume and this is not how the program works. 
95
BeerSmith 3 Support / Re: Trub Loss Issues
« Last post by gizzygizmo on March 16, 2020, 01:05:01 PM »
I'll play along... i lowered my BHE to 10% just to see how much it'll lower the OG once we've taken into account the new lower brewhouse efficienty. 

The OG is 1.032 still.

The bug here is that trub loss is not tied to BH eff in any meaningful way.  It's actually tied to Mash eff ... the mash eff is calculated using the BH eff, trub loss, etc.  Those volumes are user editable fields and not linked directly, they all adjust mash eff up/down to make "bh eff" equal the losses you've inputted.

I bet the addition of sugar is using a mash eff of 100% because it's extract and the efficiency is not variable.   Then the PPG is calculated with the batch volume and not the total ending boil volume. 

I'd be further curious if PPG for grains is being calculated off batch volume and not ending boil volume... because most people just adjust BH eff number until their preboil OG matches what they got brewday and assume that's their mash eff.

This theory can be tested... substitute your 5lbs sugar for 5lbs 2row at 1.036 PPG.  Your OG is 1.036 at 100% BH eff.   I noticed my mash eff jumped is 200% which is impossible, and makes sense here because i need to extract 10g of wort to have a 5 gal batch and 5 gal of trub loss.  But to keep a 100% bh eff i'd need to get twice as much sugar out of those grains than possible.    DRop BH eff to 50% and my mash eff goes to 100% and my OG is back at 1.018 which is what i'd get if i diluted the wort with double the water.  This all seems to check out, because Bh eff is tied to the volumes and mash eff. 

For sugar, we have no variable mash eff.. it's 100%.  So if we add trub loss we need to drop the PPG gained from the sugar.   Rather, not drop the PPG.. but divide the PPG we got from the sugar over the volume... we get less points as we dilute it away with extra 'trub loss'.  I can't  lower the BH eff number because it'll jack with my mash eff on the grains in the recipe.   Plus, the BH eff adjustment doesn't affect OG with sugar ... I really just need the points calculated for the lbs of sugar and divide by the total ending volume.  There's not really a way to link BH eff into that...   

Suggested fix -> use ending volume for calculating PPG by sugar unless I specify adding to "secondary" or something later when the volume will match the batch volume.  If i'm adding 5 min into the boil it should be based off "ending boil volume" which includes trub losses that i'll suffer as i drain into the fermenter

Workaround -> Do the math yourself for PPG ... or just live with it.  You'll only be off by a percentage (the percentage difference is post-boil volume vs batch size)
96
Recipes / Re: Fermentation times for a Haze Craze IPA
« Last post by Oginme on March 16, 2020, 07:13:35 AM »
In general, I only ferment ales for a total of 2 to 3 weeks.  IPA, and especially hazy IPAs with their high sensitivity to oxygen, I try to get into the bottle or keg as soon as possible to minimize cold side oxygen exposure.  some higher alcohol ales: strong Scotch ale, Belgian ales, imperial styles, I will go up to four weeks.

Lagers are a whole different animal, though they really do not need to be. 
97
Recipes / Re: Fermentation times for a Haze Craze IPA
« Last post by RaymondMillbrae on March 16, 2020, 06:49:58 AM »
So you only ferment for about 2 weeks, huh?

Is that all that?s needed for a hazy IPA?

Will longer fermentation not help at all?

And lastly, at what temps do you cold crash?

Seems like this is an easy, less time-fermenting brew.

Thanks.
98
BeerSmith 3 Support / Re: Inventory not shown in Shopping cart - Bug ??
« Last post by Cabin on March 16, 2020, 03:55:28 AM »
I'm not an expert
Just trying to help

Try this:

http://www.beersmith.com/contact-us/
99
Recipes / Re: Fermentation times for a Haze Craze IPA
« Last post by Oginme on March 16, 2020, 02:32:10 AM »
Everyone has a different approach to fermentation and most of them seem to work just fine.

For IPAs, I start by pitching a bit more yeast than I would for a typical ale, aiming for about 1 mil cells/ml/P.  I ferment more to the colder side of the yeast strain I am using and bring the temperature up slowly after the second day until day seven or eight.  I then add the dry hop and cold crash after a day for 2 to 3 days.  I will then package, sometimes bottling, sometimes kegging.  I usually keg my hazy IPAs.

I dry hop my hazy IPAs at 24 to 36 hours and then, as above, a day before cold crashing.

In total I an usually 10 to 12 days from start of fermentation to bottling. 
100
Recipes / Fermentation times for a Haze Craze IPA
« Last post by RaymondMillbrae on March 16, 2020, 02:18:57 AM »
Hey, Folks, I'll be brewing my first Hazy/Juicy IPA this coming week.

Its for the wifey, and I am pretty excited to brew it.

I only drink porters and stouts, so this will be my first adventure into dry hopping. But I have a few questions.

It is a More Beer recipe, and it calls for 3 ounces of hops on the 3rd day of fermentation.

Then it calls for another 3 ounces of hops 3 days before packaging. (Kegging)?

But it doesn't say the fermentation times.

I am assuming it will be for a month, like my porters and stouts. Is that correct?

So if it is, is it okay to add the first dry hop on the 3rd day of fermentation, and leave it there for 11 days?  (For a total of 2 weeks).

And then after I place it into secondary, place the second 3 ounce batch of hops 3 days before kegging?

Does that sound right? Or will fermenting that long mess with the flavor and aroma of the first dry hop edition?

Lastly, will the flavors and aromas of the dry hops last a while in the keg, or should it be drunk shortly after kegging?

Thanks!
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