I don't know if anyone's watching this thread any more but I've run into yet another aspect to BeerSmith 2 which is perplexing.
On the "Mash" tab it says "[Name] Mash In, [Description] Add 20.89 qt of water at 155.9 F." But, when I double click on the "Add 20.89 qt of water at 155.9 F" it brings up a box and under "Infusion" it says "Water to add: 17.69 qt". Why on the "main" Mash page does it tell me 20.89 qt and then when I double-click on it, it drops it by 3 qts?
Haven't posted here in a while but I'm pulling some recipes off of Hopville.com (great site, by the way!) and I'm not getting the anywhere near numbers in BeerSmith that the original brewer posted. What gives?
Here's another question. I've been looking at recipes in books and online. When it doesn't specify light, medium, or heavy body, is it brewer's discretion? How does one tell which one the recipe is calling for if it doesn't specify?
It also say to ferment/bulk age all beers for 30 days. I think it's a great program but some stuff you can't quite tweek. If you plug in single stage ale fermentation it should get rid of that but still tell you 30 days. I turn my house pale ale in 10 days from grain to glass. You guys have all had it. It's done in 10 days and it's awesome!
Jim Chochola said:
Of course. But the program does all these fancy-schmancy calculations for you. So, if there's a default setting for the calendar it should be based on *something*, some kind of calculation based on the ingredients/numbers you entered for that particular beer not just a sweepingly general, "secondary everything you brew after four days."
Of course. But the program does all these fancy-schmancy calculations for you. So, if there's a default setting for the calendar it should be based on *something*, some kind of calculation based on the ingredients/numbers you entered for that particular beer not just a sweepingly general, "secondary everything you brew after four days."
I'm a BeerSmith virgin but that seems kinda stupid. It does all these conversions from an all-grain recipe to extract and vice-versa; mash temp and temp of grains; but it can't calculate approx. how long you should ferment in primary at a certain temp. I'll keep messing around with it.
Why might beersmith be telling me to secondary a stout and IPA after only four days in the primary. I brewed them both on January 6th and the calendar function in BeerSmith is telling me to put them in secondary on the 10th.
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I don't know if anyone's watching this thread any more but I've run into yet another aspect to BeerSmith 2 which is perplexing.
On the "Mash" tab it says "[Name] Mash In, [Description] Add 20.89 qt of water at 155.9 F." But, when I double click on the "Add 20.89 qt of water at 155.9 F" it brings up a box and under "Infusion" it says "Water to add: 17.69 qt". Why on the "main" Mash page does it tell me 20.89 qt and then when I double-click on it, it drops it by 3 qts?
Why is BS giving me so much grief today...?
Why don't they have Wyeast 1450 / Denny's Favorite?
Nevermind...figured it out.
Haven't posted here in a while but I'm pulling some recipes off of Hopville.com (great site, by the way!) and I'm not getting the anywhere near numbers in BeerSmith that the original brewer posted. What gives?
Maybe I'm simply not seeing it in BeerSmith. Can you add ingredients to the ingredients list which aren't already in there?
Here's another question. I've been looking at recipes in books and online. When it doesn't specify light, medium, or heavy body, is it brewer's discretion? How does one tell which one the recipe is calling for if it doesn't specify?
It also say to ferment/bulk age all beers for 30 days. I think it's a great program but some stuff you can't quite tweek. If you plug in single stage ale fermentation it should get rid of that but still tell you 30 days. I turn my house pale ale in 10 days from grain to glass. You guys have all had it. It's done in 10 days and it's awesome!
Jim Chochola said:
Of course. But the program does all these fancy-schmancy calculations for you. So, if there's a default setting for the calendar it should be based on *something*, some kind of calculation based on the ingredients/numbers you entered for that particular beer not just a sweepingly general, "secondary everything you brew after four days."
I'm a BeerSmith virgin but that seems kinda stupid. It does all these conversions from an all-grain recipe to extract and vice-versa; mash temp and temp of grains; but it can't calculate approx. how long you should ferment in primary at a certain temp. I'll keep messing around with it.
Why might beersmith be telling me to secondary a stout and IPA after only four days in the primary. I brewed them both on January 6th and the calendar function in BeerSmith is telling me to put them in secondary on the 10th.