zoenryan
New Forum Member
Hi - first congratulations on your software - it must be good 'cos I paid for it in recognition of all the hard work that went into it. I have been extract brewing for years and decided to make the jump to all grain.
My new mash tun (insulated cooler) looses 1 degree (C) every 20 minutes - I checked this with 65 degree water before starting. Does your software correct for this or should I be opening it it up after 45 minutes and adding hot water (note you have a tool for calculating the addition) to maintain the mash temp as specified after - say 40 mins when it will have lost 2 degrees ?
I pulled a load of recipes from your recipe cloud - great tool by the way . The recipe recommended White labs WLP005 British Ale yeast and a fermentation temperature of 19 C
I created a starter 24 hours prior and pitched at 19 Deg - and - nothing . After 2 days of no activity at 19 i re pitched with a re-hydrated pack of Danstar Nottingham - and it took off.
When checking the data on the WL website - WLoo5 is recommended for a temperature of 18 - 21 deg . It could be that my thermometer is 1 - 2 deg off - but even so had I realized that the optimum temperature range for the yeast is so close to the recipe temperature - I would have gone for Nottingham straight away - as it has a wider temperature range.
Can the temperature data for the yeast be found in BrewSmith - and / or an alert put in if the selected fermentation profile is outside or close to the recommended range for the Yeast ?
Co-incidentally, the second recipe I tried - I used Nottingham re-hydrated as per the Danstar data sheet. It too failed to start after 24 hours so pitched again with Nottingham and it fired up - now going great guns fermenting.
why the 24 - 48 hour delay ? - both were chilled to 19 deg before pitching . Should I be aiming for - say 21 deg during chilling and pitch - and then allow to fall to 19 - ?
appreciate any advice
Regards
My new mash tun (insulated cooler) looses 1 degree (C) every 20 minutes - I checked this with 65 degree water before starting. Does your software correct for this or should I be opening it it up after 45 minutes and adding hot water (note you have a tool for calculating the addition) to maintain the mash temp as specified after - say 40 mins when it will have lost 2 degrees ?
I pulled a load of recipes from your recipe cloud - great tool by the way . The recipe recommended White labs WLP005 British Ale yeast and a fermentation temperature of 19 C
I created a starter 24 hours prior and pitched at 19 Deg - and - nothing . After 2 days of no activity at 19 i re pitched with a re-hydrated pack of Danstar Nottingham - and it took off.
When checking the data on the WL website - WLoo5 is recommended for a temperature of 18 - 21 deg . It could be that my thermometer is 1 - 2 deg off - but even so had I realized that the optimum temperature range for the yeast is so close to the recipe temperature - I would have gone for Nottingham straight away - as it has a wider temperature range.
Can the temperature data for the yeast be found in BrewSmith - and / or an alert put in if the selected fermentation profile is outside or close to the recommended range for the Yeast ?
Co-incidentally, the second recipe I tried - I used Nottingham re-hydrated as per the Danstar data sheet. It too failed to start after 24 hours so pitched again with Nottingham and it fired up - now going great guns fermenting.
why the 24 - 48 hour delay ? - both were chilled to 19 deg before pitching . Should I be aiming for - say 21 deg during chilling and pitch - and then allow to fall to 19 - ?
appreciate any advice
Regards