M
Mindflux
I'm fiddling around with BeerSmith, since I have 21 days. I'm setting up a recipe I have formulated in Promash. I'm going through the steps in both programs to set in the Dough In(Mash in)/Mash out and Sparge.
Promash has been good to me in the past, but BeerSmith's strike temps are 7 degrees lower on the initial doug in and 4 degrees lower on the mash out.
I've got the thermal mass set the same, the grainbill is IDENTICAL.
What am I missing to account for this discrepancy?
Promash has been good to me in the past, but BeerSmith's strike temps are 7 degrees lower on the initial doug in and 4 degrees lower on the mash out.
I've got the thermal mass set the same, the grainbill is IDENTICAL.
What am I missing to account for this discrepancy?