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Recent Posts
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Brewing Discussion / Re: question about what constitutes an beer adjunct
« Last post by mistlethrush on Yesterday at 12:10:09 PM »Here's a pretty good article explaining all things adjunt-y (or is it adjunct-ish?)
https://byo.com/article/adjuncts-explained/
https://byo.com/article/adjuncts-explained/
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Brewing Discussion / Re: question about what constitutes an beer adjunct
« Last post by perfection on October 16, 2021, 11:14:45 PM »Thank you Kevin58
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Brewing Discussion / Re: question about what constitutes an beer adjunct
« Last post by Kevin58 on October 16, 2021, 08:03:47 AM »Adjuncts are unmalted grains and other fermentables used to supplement the mash. Rice, corn, sugars added to the boil. (just to name a few)
-Priming sugar and additives like foam retention additives are definitely not adjuncts.
-I'm not so sure about flavorings like coriander. My first instinct is to say no because is doesn't supplement the mash. At least they don't add much if anything to adding fermentability.
-Fruits added to fermentation do supplement the mash albeit way downstream so... maybe they could be called adjuncts. That's another one someone else with more knowledge can elaborate on.
-Priming sugar and additives like foam retention additives are definitely not adjuncts.
-I'm not so sure about flavorings like coriander. My first instinct is to say no because is doesn't supplement the mash. At least they don't add much if anything to adding fermentability.
-Fruits added to fermentation do supplement the mash albeit way downstream so... maybe they could be called adjuncts. That's another one someone else with more knowledge can elaborate on.
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Brewing Discussion / question about what constitutes an beer adjunct
« Last post by perfection on October 15, 2021, 11:02:53 PM »Would the following be considered beer adjuncts?
01. Priming sugars (as these are added during conditioning and much later than the boil and fermentation)
02. Flavoring such as coriander etc for flavored beer
03. Fruits added to the fermenting mash (like say cherry pulp in a kriek lambic) since these are added after the boil/brew
04. chemicals that are added say for foam retention after the 'green beer' is produced
Thanks
01. Priming sugars (as these are added during conditioning and much later than the boil and fermentation)
02. Flavoring such as coriander etc for flavored beer
03. Fruits added to the fermenting mash (like say cherry pulp in a kriek lambic) since these are added after the boil/brew
04. chemicals that are added say for foam retention after the 'green beer' is produced
Thanks
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BeerSmith 3 Support / Re: Error - Recipe is currently opened for editing on another computer.
« Last post by jrkagan2 on October 15, 2021, 07:24:06 PM »Hello,
I got this error as well from just closing my cloud recipe and trying to re-open it. For awhile, I was able to just close/re-open the program entirely, and I would be able to access the recipe. Now I seem to be locked out after closing the programming and rebooting. I'm running Version 3.1.08 on Linux.
I got this error as well from just closing my cloud recipe and trying to re-open it. For awhile, I was able to just close/re-open the program entirely, and I would be able to access the recipe. Now I seem to be locked out after closing the programming and rebooting. I'm running Version 3.1.08 on Linux.
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BeerSmith Home Brewing Podcast / Episode #244 - Riverbend Malt with Brent Manning
« Last post by BeerSmith on October 15, 2021, 01:26:28 PM »Riverbend Malt with Brent Manning - BeerSmith Podcast #244
http://beersmith.com/blog/2021/10/15/riverbend-malt-with-brent-manning-beersmith-podcast-244/
Cheers,
Brad
http://beersmith.com/blog/2021/10/15/riverbend-malt-with-brent-manning-beersmith-podcast-244/
Cheers,
Brad
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BeerSmith 3 Support / Re: Mash Water Formula update?
« Last post by BeerSmith on October 15, 2021, 01:23:31 PM »The problem I ran into with the latest MPH formulas is that they depend on malt data that is not available for most malts. I will take a look again but the last time I checked they were based on a series of parameters that are not commercially available for the malts.
Brad
Brad
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BeerSmith 3 Support / Mash Water Formula update?
« Last post by joeinma on October 14, 2021, 09:23:23 AM »So where mPH 3.0 is one of the mash acid formulas used in BeerSmith, I was wondering if we will see an upgrade in the future to the current version of mPH which is 4.2. They upgraded their spreadsheet in March of 2020 and on the spreadsheet call the update a "completely new formula for calculating mash pH'. So it seems as it may be a major upgrade, not a minor one,
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Brewing Discussion / Re: Dry Hopping with Cannabis
« Last post by BOB357 on October 11, 2021, 09:50:09 AM »Do a search on this site. The subject has been discussed at length on several previous threads.