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61
Brewing Discussion / A few new Meanbrews Analysis videos are up
« Last post by Meanbrews on May 02, 2022, 12:35:53 PM »
62
Mixed Yeast Fermentation in Beer with Chris White - BeerSmith Podcast #256
    http://beersmith.com/blog/2022/04/29/mixed-yeast-fermentation-in-beer-with-chris-white-beersmith-podcast-256/

Cheers,
Brad
63
Equipment / Re: Beersmith a Strike Calculations
« Last post by GigaFemto on April 27, 2022, 05:00:45 PM »
There is no error in BeerSmith's strike water calculation. I have derived the equation from conservation of energy and I get agreement with what BeerSmith says for my equipment. I agree with the other posts that the problem must be in your assumptions or inputs.

--GF
64
Equipment / Re: Beersmith a Strike Calculations
« Last post by Kevin58 on April 27, 2022, 04:22:34 PM »
Quote
Also if you are using a stock equipment profile, it would be best to build up a profile which better reflects your equipment and process.  There are several blogs on BeerSmith and YouTube videos which can show you how to build a profile from scratch.

This is a good tutorial... https://youtu.be/HwEbjOt8OR8

This may also be helpful... https://youtu.be/QmW7pwQP5mQ
65
Equipment / Re: Beersmith a Strike Calculations
« Last post by Oginme on April 27, 2022, 09:09:38 AM »
Hi there,

I've been using Beersmith for a long time (both as a professional brewer and now as a nanobrewer) and it's really good except for one thing: the strike water temperature calculation.

I wondered whether anyone could shed light on the issue for me.

These days, I'm brewing batches on a 100L brew kit.  I've put in all the figures correctly but Beersmith tells me to mash in at around 76.7 with a liquor to grist ratio of 2:0.  This is way too low so I've started ignoring Beersmith on this front but with varying results.

Let's start here.  BeerSmith stock profiles for mash and equipment are meant to be templates.  Many people use them as presented without issue, just following what the program tells then to do.   In your case, you have a set liquor to grain ratio you want.  So take the closest profile to what you want to do and change it to reflect the liquor to grain ratio you desire.  This should be your first step.  Alter the starting temperature of your equipment (mash tun) to reflect the normal conditions you expect to strike in at.  Some people preheat the mash tun, with hot water to avoid the very hot temperature of the strike water.  Same goes for the grains in adjusting the temperature to where your grains will normally be when you dough in.

Once you adjust the mash profile, update the recipe with the latest version.  The recipes do not update automatically if you make a change to the profile as part of the archival nature built into the program.  Likewise, if you adjust the profile within the recipe, it will not adjust the profile in your library.


I mashed in this morning, aiming for 67C using a pre-heated mash tun with 23.5KG malt and 55L of liquor and I still only hit 64.5C  :(

Is there a way I can get Beersmith to give me an accurate reading for my kit?  As I say, I've put all the figures in correctly and both checked and unchecked the equipment profile adjust temperature for kit box but it's still not giving me accurate readings as, to hit 67C I have to have a strike temperature of around 85-86C.

Once you have your water volumes squared away to where you want them to be, you will want to take the actual temperatures of your grain, mash tun, and strike water just before doughing in.  Then take the temperature of the mash once you have doughed in.  Make a copy of your recipe and use those figures to update the mash tab of the recipe copy.  Input the grain and mash tun temperature, and adjust the target mash temperature to reflect your actual measurement.  Now, still in the recipe, edit the equipment profile on the mash tab.  Adjust the specific heat [as Bob357 stated above] of the mash tun until the strike temperature calculated by BeerSmith is close to your actual measurement of the strike water.  Use this figure to update your equipment profile in your profile library. As stated above, you will need to update any recipe previously written but not brewed with this new equipment profile.

As a hint, I append the date of my last change to the name of the profile so that I can see at a glance if the recipe I am currently working on has the latest profiles.

 


Any thoughts/advice would be usefiul.

Also if you are using a stock equipment profile, it would be best to build up a profile which better reflects your equipment and process.  There are several blogs on BeerSmith and YouTube videos which can show you how to build a profile from scratch.
66
Equipment / Re: Beersmith a Strike Calculations
« Last post by BOB357 on April 27, 2022, 08:24:24 AM »
There will be a certain amount of error due to all of the variables that affect temperature. The best way to dial in what works for you is to adjust the Mash Tun Specific Heat setting in your equipment profile.
67
Equipment / Beersmith a Strike Calculations
« Last post by nicklawmusic on April 27, 2022, 03:12:10 AM »
Hi there,

I've been using Beersmith for a long time (both as a professional brewer and now as a nanobrewer) and it's really good except for one thing: the strike water temperature calculation.

I wondered whether anyone could shed light on the issue for me.

These days, I'm brewing batches on a 100L brew kit.  I've put in all the figures correctly but Beersmith tells me to mash in at around 76.7 with a liquor to grist ratio of 2:0.  This is way too low so I've started ignoring Beersmith on this front but with varying results.

I mashed in this morning, aiming for 67C using a pre-heated mash tun with 23.5KG malt and 55L of liquor and I still only hit 64.5C  :(

Is there a way I can get Beersmith to give me an accurate reading for my kit?  As I say, I've put all the figures in correctly and both checked and unchecked the equipment profile adjust temperature for kit box but it's still not giving me accurate readings as, to hit 67C I have to have a strike temperature of around 85-86C.

Any thoughts/advice would be usefiul.
68
BeerSmith 2 Bugs/Support / beersmith 2 crashing on windows 11
« Last post by jawsfree on April 26, 2022, 02:40:51 PM »
trying to print on windows 11 and the Microsoft print to pdf, goes to the preview screen the once I click print Beer Smith Crashes.
69
BeerSmith 3 Support / Re: Est Attenuation vs Yeast Max Attenuation
« Last post by jomebrew on April 25, 2022, 10:21:07 AM »
A friend dropped off a keg of DIPA that stalled around 1.040 from 1.092 starting.  He re-oxygenated the beer (yeah, really) and pitched more US-05. That helped a bit but stalled again around 1.032. He pitched Champagne yeast, I think it was Premier Blanc, which fermented down to 1.024.

The beer is rather dark and had some Belgian quad character and a noticeable sweetness.  Not a terrible beer but nowhere near a Double IPA. And, well, I wouldn't drink it.

I learned from the sour beer world, creating a starter from the target environment acclimates the yeast and gives a better chance of fermenting the beer to target final gravity.  So, I suggested next time he pitch an acclimated starter, made using some of the stalled beer and a little oxygen, into the stalled beer around 65F and let it go another week or monitor the gravity for changes. 

The Dogfish Head story of dumping stalled 120 minute IPA stuck with me. Sometimes you can't fix it and best to dump it and move on.

If you are going to try to fix it, understanding the science and biology will help you get further down the path. For example, while Champagne yeast can dry out a beer, putting it in a oxygen free stalled beer in an toxic alcohol environment will create off flavors and severely impact the yeasts viability.
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BeerSmith 3 Support / Re: Calendar does not appear in version3
« Last post by stephsa on April 24, 2022, 02:54:02 PM »
Heyy thanks very much ! it works
Very efficient support :D  ;) ;)
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