Hi,
After searching the Forum, i didnt find anything relevant to 2 questions i have about Beersmith 2. Maybe someone can help or point me to the right topic.
1. Estimated OG (into fermenter) and mash profiles.
As your guys know, Beersmith has roughly 3 mash profiles: light, medium and full body. Each one has different temperature and times for the enzymatic process. Full body gets you a wort with less fermentable sugars and light body gives you the more fermentable sugars. As i understand, this will impact the estimated OG into fermenter: full body will get you a wort with lower OG than light body (am i wrong?). The equipment i use to make the complete brew is a Braumeister wich is capable of precisely control the times and temperature for the mash. Everytime i selected light body in Beersmith 2 for my recipes, i got almost exactly the OG estimated by the program. On my last batch (a weizen), i selected full body to achieve a beer with more body, like a weizen should be. So, i selected full body on Beersmith and it gave me an estimated OG of 1.052. After boiling my wort the actual measured OG into fermeter was only 1.042 (wich isnt bad), but with a good difference from the value BS estimated (and yes, the evaporation rate is correctly introduced in the software - about 4L/hour).
I then tried to change the mash profile on BS, to see if it affected the etimated OG but it doesnt. I then ask, shouldnt the estimated OG be dependent of the mash profile? Lower OG for full body and higher OG for light body? What i'm letting slip in my theory?
2. Priming sugar and measured final gravity and volume
My second question is related to the priming sugar calculated by BS2. Since i already got a lot of batches with very low carbonation (little viable yeast due to maybe floculation and sedimentation), i now try to bottle my beer after 2 weeks of fermentation. I think this gives me good probability of viable yeasts for bottle fermentation (altough it is strain dependent).
So, in my opinion, the actual priming sugar amount should be calculated taking into account the final gravity at bottling time and volume to bottle (and of course cabonation level). BS2 lets you introduce this 2 values but the sugar calculated is always the same.
Its a bit different to add, lets say, 150 gr of sugar to a wort of 1.020 than to a wort with 1.010 of final gravity (not to mention the volume). Its odd but BS2 gives you always the same amount of sugar no matter what values you put in it. Am i doing something wrong? If you bottle a batch with a somewhat high FG and add the amount calculated by BS2, you can get overcarbonation.
Do you guys know some formula that takes into account the final gravity of the wort to calculate the exact ammount of priming sugar?
Sorry for the long post and thanks for the attention.
T.
PS: im getting blocked to the forum by the anti-spamm script and i really dont know why...
After searching the Forum, i didnt find anything relevant to 2 questions i have about Beersmith 2. Maybe someone can help or point me to the right topic.
1. Estimated OG (into fermenter) and mash profiles.
As your guys know, Beersmith has roughly 3 mash profiles: light, medium and full body. Each one has different temperature and times for the enzymatic process. Full body gets you a wort with less fermentable sugars and light body gives you the more fermentable sugars. As i understand, this will impact the estimated OG into fermenter: full body will get you a wort with lower OG than light body (am i wrong?). The equipment i use to make the complete brew is a Braumeister wich is capable of precisely control the times and temperature for the mash. Everytime i selected light body in Beersmith 2 for my recipes, i got almost exactly the OG estimated by the program. On my last batch (a weizen), i selected full body to achieve a beer with more body, like a weizen should be. So, i selected full body on Beersmith and it gave me an estimated OG of 1.052. After boiling my wort the actual measured OG into fermeter was only 1.042 (wich isnt bad), but with a good difference from the value BS estimated (and yes, the evaporation rate is correctly introduced in the software - about 4L/hour).
I then tried to change the mash profile on BS, to see if it affected the etimated OG but it doesnt. I then ask, shouldnt the estimated OG be dependent of the mash profile? Lower OG for full body and higher OG for light body? What i'm letting slip in my theory?
2. Priming sugar and measured final gravity and volume
My second question is related to the priming sugar calculated by BS2. Since i already got a lot of batches with very low carbonation (little viable yeast due to maybe floculation and sedimentation), i now try to bottle my beer after 2 weeks of fermentation. I think this gives me good probability of viable yeasts for bottle fermentation (altough it is strain dependent).
So, in my opinion, the actual priming sugar amount should be calculated taking into account the final gravity at bottling time and volume to bottle (and of course cabonation level). BS2 lets you introduce this 2 values but the sugar calculated is always the same.
Its a bit different to add, lets say, 150 gr of sugar to a wort of 1.020 than to a wort with 1.010 of final gravity (not to mention the volume). Its odd but BS2 gives you always the same amount of sugar no matter what values you put in it. Am i doing something wrong? If you bottle a batch with a somewhat high FG and add the amount calculated by BS2, you can get overcarbonation.
Do you guys know some formula that takes into account the final gravity of the wort to calculate the exact ammount of priming sugar?
Sorry for the long post and thanks for the attention.
T.
PS: im getting blocked to the forum by the anti-spamm script and i really dont know why...