Author Topic: Using dextrose in the boil changes the estimated pre-boil gravity  (Read 4504 times)

Offline mtnagel

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Seems like a bug to me, but maybe I'm missing something. 

When I select to use dextrose in the boil, the estimated pre-boil gravity goes higher than when I have it added after the boil.  How would adding it to the boil affect the pre-boil gravity assuming you are adding it after you take your pre-boil reading.

Thanks.

Offline MaltLicker

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Re: Using dextrose in the boil changes the estimated pre-boil gravity
« Reply #1 on: November 28, 2013, 03:59:43 PM »
BS2 adds up all the sugars in the recipe and totals them all for the pre-boil gravity.   Same thing for corn/cane sugar that you might add at 20 minutes for a tripel. 

If you want the gravity from just the grain sparge process, I've always just zeroed out the added sugar, and then noted the pre-boil SG before adding it back. 

Offline mm658

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Re: Using dextrose in the boil changes the estimated pre-boil gravity
« Reply #2 on: November 28, 2013, 08:41:27 PM »
I asked basically the same question here: 
http://www.beersmith.com/forum/index.php/topic,9548.0.html

I know this issue/question has come up many times.  But I'm not sure whether it was supposed to be addressed in this release, a future one, or not at all.

Hopefully Brad will weigh in on this one.

Offline grathan

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Re: Using dextrose in the boil changes the estimated pre-boil gravity
« Reply #3 on: November 29, 2013, 07:17:11 AM »
sounds like a bug. Why would it add late addition sugars to preboil gravity?