The ability to customize cloud views with most recipe fields including recipe date for better sorting/management of cloud folders.
#Beersmith custom report zip
New Backup/Restore from Zip on file menu for easy backup.Dry hop additions can not specify time of addition and length of addition and they also now show up on the calendar.Support for “sparge” grains – a technique used where dark grains are added at the end of the mash/early sparge to reduce harshness.You can now import TILT hydrometer/temperature data from either a CSV file or Google Spreadsheet link directly into your session data.New pH acid model options to select either MPH or BW models.Moved default data storage default away from Documents directory in the interest of better security.
Incremental transaction based data system that is more secure, less prone to data loss in the event of a crash or computer shutdown.Not bad, but I’d still prefer to hit all of my target numbers, first and foremost.
I was targeting a 1.048 original gravity and instead I ended up with a 1.044 original gravity, which resulted in a 70.2% brewhouse efficiency. So, as you know, that affects the recipe numbers. Today the average boil off was 1.65 gallons per hour. I was hoping for 1.35 gallons boil off per hour, as that has been a past average on a good day. We’ll see what it actually is when 90 minutes is done. Excellent!īoiling *seems* to be on track for expected boil off rate. I was targeting a 1.034 pre-boil gravity and I hit 1.035. I might just have to buy one of these, making sure to go to the website through Brulosphy’s website because that helps Brulosphy to get a small kickback from their sponsors. There appears to be a brew bag designed for round 10-gallon mash tun coolers for $30. I learned about these bags from listening to Brulosphy podcasts. It’s going to take me forever to collect 7.25 gallons. Well, the air trick didn’t unstick the sparge so I scooped out the mash and colandered it into another Rubbermaid 10-gallon cooler with a false bottom. People in forums say to blow some CO2 into the ball valve, or air, or to scoop out the mash from the top. What have you found works best for you if you mill your own grains? How can I fix this today? Google it. How can I fix this in the future? I can either increase the size of my mill gap or I can start using one of those BIAB bags in my Rubbermaid mash tun. I tried prodding a steak skewer in there and still nothing came out. My next problem on today’s list is that when I went to pull my 20-minute pH sample from the ball valve, nothing came out. Guess which app I’ll be using from now on to determine my strike water? Exactly! BeerSmith 3 is the grand prize winner! BeerSmith 3 says that to have reached a 148F mash temp, I would have needed to use 157.8F strike water. Well, that’s what brewer’s friend said my infusion temp should have been to yield a 148F mash temp. I just plugged in my new mash temp of 150F into my recipe Mash setting in my BeerSmith 3 desktop app and at 1.41 water/grain ratio it says my infusion temp should be 160.1F.
In brewer’s friend, I enter the correct weight and I enter the quarts/pound as determined by Bru’n Water, my desired mash temp, my average grain temp and boiling temp at Denver metro altitude is 203F. What the heck? Do I need to start setting a mash temp two degrees lower than where I really want it to be just to meet my actual target mash temp? It sure seems that way. So what happened this time? The exact same thing as last time. So this week I made absolutely sure to record the average grain temperature and then I plugged that number into the Brewer’s Friend Mash Infusion, Strike Water, and Rest Schedule Calculator. Last Sunday my main problem with brew day, other than getting my boil off rate to be consistent, was that my mash temp was 1.9 degrees over target.