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Professional Brewing / Re: AMS AND DWB WATER TREATMENTS
« Last post by Gareth 158 on May 26, 2022, 05:01:47 AM »Cheers Bob
Recent Posts
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BeerSmith Home Brewing Podcast / Episode #258 - Beer Brewing Q&A with Jamil Zainasheff
« Last post by BeerSmith on May 24, 2022, 10:02:37 PM » Beer Brewing Q&A with Jamil Zainasheff - BeerSmith Podcast #258
http://beersmith.com/blog/2022/05/24/beer-brewing-qa-with-jamil-zainasheff-beersmith-podcast-258/
Cheers,
Brad
http://beersmith.com/blog/2022/05/24/beer-brewing-qa-with-jamil-zainasheff-beersmith-podcast-258/
Cheers,
Brad
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BeerSmith 3 Support / Re: Renaming recipe
« Last post by Mundybru on May 24, 2022, 11:48:35 AM »Aha! Worked. Thanks.
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Professional Brewing / Re: AMS AND DWB WATER TREATMENTS
« Last post by BOB357 on May 23, 2022, 07:42:53 AM »Ingredients/Miscellaneous, then click Add Misc. Fill in the blanks tht apply and select Water Agent from the dropdown menu for Type.
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Professional Brewing / AMS AND DWB WATER TREATMENTS
« Last post by Gareth 158 on May 23, 2022, 06:48:45 AM »HI ALL.
HOW DO YOU ADD THE AMS AND DWB INTO THE WATER TREATMENT ADDITIONS.
HOW DO YOU ADD THE AMS AND DWB INTO THE WATER TREATMENT ADDITIONS.
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BeerSmith 3 Support / Re: Renaming recipe
« Last post by brewfun on May 22, 2022, 10:52:09 AM »Simply open the recipe, change the name and save to close it.
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Equipment / Can labels for homebrewer
« Last post by Mundybru on May 22, 2022, 08:33:30 AM »Have a new Oktober can seamer- it?s amazing! Having trouble finding an affordable, yet ?professional ? looking label. So far Avery peel-n-stick address labels have color running, and label peeling when can sweats after filling. Cans are chilled prior to filling to reduce foaming. Any suggestions out there? Am not a commercial brewer. Thanks!
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BeerSmith 3 Support / Renaming recipe
« Last post by Mundybru on May 22, 2022, 08:27:42 AM »Mis-spelled name of a new recipe. How do I rename on a Mac?
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BeerSmith 3 Support / Re: Moving ingredients and water profiles to cloud
« Last post by BeerSmith on May 21, 2022, 08:49:49 PM »To move all the data over easily you can use File->Full Backup to Zip on the old computer and File->Full Recover from ZIp on the new computer (move the zip file over using a USB drive).
There is also the option to copy selected items to the cloud:
http://beersmith.com/profile-and-ingredient-overview-for-beersmith-web/
Brad
There is also the option to copy selected items to the cloud:
http://beersmith.com/profile-and-ingredient-overview-for-beersmith-web/
Brad
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Brewing Discussion / Re: Using honey in place of Candi Sugar
« Last post by Sandyfeet on May 20, 2022, 07:11:57 PM »Just an update as I am going to vacation to drink other people's beer.
I did add my honey at flameout. I had it in a mason jar on the simmer setting in a pan on the stove before adding it to the wort. I took one gravity reading from the middle of the kettle when I was draining it into my fermenter, and it appeared the sugars from the honey were not incorporated into that gravity reading.
As violently as this beer fermented, I have a feeling that most of my honey made it into the fermenter. I know that Belgian yeasts are violent, but without the honey, I would have been around 1.045OG.
This is going to be a true experiment, and I am looking forward to tasting it before I bottle.
I was initially worried as this beer didn't take off as fast as some of the others that I have brewed with the White Labs yeast, but at Day 2, it almost blew the cork off my fermenter, and I put tubing in place of the airlock knowing this yeast was crazy. I had a solid activity for about 3 days, then it settled down for less than one day before taking off again. After 6 days, it finally looks like it settled down for good. This is becoming an addictive hobby learning about all the crazy variables.
I did add my honey at flameout. I had it in a mason jar on the simmer setting in a pan on the stove before adding it to the wort. I took one gravity reading from the middle of the kettle when I was draining it into my fermenter, and it appeared the sugars from the honey were not incorporated into that gravity reading.
As violently as this beer fermented, I have a feeling that most of my honey made it into the fermenter. I know that Belgian yeasts are violent, but without the honey, I would have been around 1.045OG.
This is going to be a true experiment, and I am looking forward to tasting it before I bottle.
I was initially worried as this beer didn't take off as fast as some of the others that I have brewed with the White Labs yeast, but at Day 2, it almost blew the cork off my fermenter, and I put tubing in place of the airlock knowing this yeast was crazy. I had a solid activity for about 3 days, then it settled down for less than one day before taking off again. After 6 days, it finally looks like it settled down for good. This is becoming an addictive hobby learning about all the crazy variables.