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Brewing Discussion / Re: Dry Hopping with Cannabis
« Last post by beerconnoisseur on November 18, 2021, 02:04:03 AM »
Terpenes are aromatic compounds found in hops and cannabis that gives floral, citrus, piney, and fruity notes. On the other hand, hops lack the enzyme that converts cannabigerolic acid to THC or CBD. Whereas dry hopping with cannabis imparts a much grassier flavour than most hops, I would suggest avoiding the use of hops that accentuate that grassiness.
BeerSmith 3 Support / Re: Lactic acid calculations
« Last post by BeerSmith on November 17, 2021, 10:28:17 PM »
  Yes you can use the alternate model "BW" which you can select from the mash tab or even within your equipment profile.  This model uses a lower acid addition.

BeerSmith 2 Questions / Re: OG appears "off" and not changing when I add malt
« Last post by BeerSmith on November 17, 2021, 10:27:19 PM »
  The problem is that BeerSmith 3 now takes into account the alcohol tolerance of the yeast, a field which did not exist in BeerSmith 2.  For old BeerSmith 2 recipes imported it is using a default of 10% alcohol tolerance for beer yeasts, which is why you are running into this limit.

   Most of the BeerSmith 3 yeast records have been updated to include the actual alcohol tolerance where I could find it - at least for the major yeast providers.
So you can try the following:
   - Reselecting (or substituting the yeast) for the BeerSmith 3 yeast record will often update the alcohol tolerance for the yeast strain
   - Choosing another yeast strain may also get you higher alcohol tolerance as the new yeast strains do have the field set where data is available
   - Finally you can edit the yeast strain itself within your recipe and set the alcohol tolerance higher, though I would check the manufacturer's web site to make sure the yeast can handle it

BeerSmith 3 Support / Lactic acid calculations
« Last post by AndyEW on November 17, 2021, 12:10:25 PM »
I read an earlier post that indicated that the model used for calculating the acid additions had an error the recommended solution was to set the acid concentration to between 140% - 150%. Has this been corrected for the current version?
I am running the desktop version (v3.2.7).

The earlier post was from December 2019

Brewing Discussion / Brewing with aseptic fruit purees
« Last post by thebrewer on November 17, 2021, 11:56:15 AM »
We supply natural aseptic fruit purees for brewing. Please visit our websiste at
BeerSmith 2 Questions / OG appears "off" and not changing when I add malt
« Last post by rx35285 on November 17, 2021, 09:34:26 AM »
Returning to BeerSmith after a 2 year layoff.  Can't get my old recipes connected, but that's for another day.  Today I'm trying to modify a helles bock recipe from  The BeerSmith estimated OG seems low at 1.046 and it doesn't change when I add malt. I've tried adding a screenshot of the BeerSmith page but can't figure that out.

The BH effy is locked at 72%.  Equipment is 4 gal pot - extract.  What else should I check?


BeerSmith 3 Support / High CPU
« Last post by jberneike on November 17, 2021, 06:46:47 AM »
BeerSmith 3 on latest Mac OS still has very high CPU usage whenever a recipe is open.
BeerSmith 3 Support / Re: Fermentation Readings
« Last post by Oakleyroyal on November 14, 2021, 02:53:01 AM »
That's sorted it! I don't know how I missed that, that was my 71st brew and that has never caught me out before.   :-[
Many thanks brewfun! 
BeerSmith 3 Support / Re: Import ingredients, mash profiles and styles
« Last post by Kevin58 on November 13, 2021, 03:04:14 PM »
Thanks Bob. I previously tried the export option but the full backup to zip did the trick.
BeerSmith 3 Support / Re: Fermentation Readings
« Last post by brewfun on November 13, 2021, 12:59:10 PM »
Make sure that the recipe date is the same as the brew date and that the fermentation profile covers the total days needed to complete the recipe. The graph window is the total days counted from the date on the recipe.
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