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Session Tab - Please explain


Sep 26, 2016
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The other day I had a brew day and i wanted to log everything in the session tab in Beersmith. I collected some samples and when I started to log everything back in the software and could not figure out what all the meassurements fields referred to.
I am not an english native speaker so I am quite lost with the translation of technical stuff. Can some one explain each field please? Or is there some file online or somewhere i can find that explanation?
Hope someone can help me.
I would recommend that you start here: http://beersmith.com/blog/2016/08/22/using-the-new-session-tab-feature-in-beersmith-2-3/

Once you read through that and if you have more questions, please do ask!

I read the article and I understood who to use it but my problem is thay I don't know what all those measurement are or when/where to take them from. Hopefully someone has done a quick guide to understand it better.
Thanks in advance
OK, let me go through it here.  I attached a screen shot of what I brewed this last Sunday so I can reference the numbers and you can follow. 

1st column:  Mash pH and Runnings

Measured Mash pH -- This is the pH of the wort I measured once I mashed in.  Sample was cooled to room temperature before taking a reading.  My measured pH was 5.26.

Sparge Runoff pH -- This is the pH of the last of the runnings from the sparge step.  I forgot to take it this time so I left it as 0.0.

End of Running Gravity -- This is the gravity reading of the last runnings of the sparge step.  Since I batch sparged, it is the runnings of the wort collected from the sparge step.  My reading was 1.033.

2nd Column: Mash Efficiency

Meas Post Mash Gravity -- This is the gravity reading of the wort collected (both initial runnings and sparge mixed together) in the boil kettle.  My reading was 1.061

3rd Column: Volume and Gravity in Boiler

Meas Pre-Boil Vol - -This is the volume of wort collected in the boil kettle, including any water or other additions.  I got 14.50 liters.

Meas Pre-Boil Gravity -- This is the gravity of the wort at the start of the boil.  Since I didn't have any additions of sugars, LME or DME after collecting the wort, it is the same number as the Meas Post Mash Gravity at 1.061.

4th column: into Fermenter

Meas Batch Size -- This is the amount of wort which made it to the fermenter.  I ended up transferring 10.6 liters into the fermenter.

Measured OG -- This is the gravity reading of the wort which was in the fermenter.  I entered 1.086 which includes both the wort which had been boiled down and a DME addition at the very end.

Next Line - 2nd Column: At Bottling/Kegging

Measured FG -- This would be the final gravity of the beer once it has completed fermentation and I an bottling it.  Since this just hit the fermentor, the reading reflects the target value at this time.

Meas Bottling Vol -- As above, this would be the final volume which was bottled (or kegged) and also reflects the target due to the beer currently being in process.

Hope that helps you!

Old Goat


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Great explanation. Just one question:
Mash pH. The sample you take was right at beggining of the mash, or at the end before you start pouring water for the sparge?
I take my reading at the end of mashing.  I have enough history with my water and salt additions to know that I will be in the 5.2 to 5.6 pH range depending upon the specific grist I am mashing.  I've measured the difference and taking the reading before is about a .07 to .1 unit higher than at the end.  If I take it too early (before I finish stirring) the reading is very unreliable. 

I would recommend aiming to make it consistent where you take the reading either early (wait at least 10 minutes) or after.