I'm up and running with the Beersmith software but want to make sure I'm entering in the correct information as I go. Here is what I have entered for the beer I brewed this morning. Questions below.
1. End of Running Gravity - It says you should stop sparging when you generally hit 1.010 For the majority of my beers I mash for 60 minutes at 152 and then do a single batch sparge for ~10 minutest at 168. Do I just leave this blank? It seems to me like a spot where you could see how efficient your mash was? This one is the part I'm most confused about.
2. Meas Post Mash Gravity - It says gravity of worth post mash and boil top up but before sugars are added. I don't have many recipes that call for additional sugars so would this be the same as I put into Meas Pre-Boil Gravity (unless of course adding sugar)?
3. Meas Pre-Boil Gravity - It says Specific gravity measured before the boil. This one seems pretty straightforward, gravity reading right before I begin the boil.
4. Measured OG - It says Measured original gravity. My reading from post-boil. What is going into the fermenter before yeast.
1. End of Running Gravity - It says you should stop sparging when you generally hit 1.010 For the majority of my beers I mash for 60 minutes at 152 and then do a single batch sparge for ~10 minutest at 168. Do I just leave this blank? It seems to me like a spot where you could see how efficient your mash was? This one is the part I'm most confused about.
2. Meas Post Mash Gravity - It says gravity of worth post mash and boil top up but before sugars are added. I don't have many recipes that call for additional sugars so would this be the same as I put into Meas Pre-Boil Gravity (unless of course adding sugar)?
3. Meas Pre-Boil Gravity - It says Specific gravity measured before the boil. This one seems pretty straightforward, gravity reading right before I begin the boil.
4. Measured OG - It says Measured original gravity. My reading from post-boil. What is going into the fermenter before yeast.