Messages

61

General Homebrew Discussion / ProMash -> BeerSmith 2

« on: July 11, 2011, 05:42:28 pm »

I know this is a well ridden horse, but is their a reasonable way of migrating MY recipes
from ProMash to BeerSmith v2.0.40? Will BeerSmith v2.0 import xml? Or, will I be entering
them one brew at a time?

62

General Homebrew Discussion / Re: AHA Conference Talk - Power Points

« on: July 10, 2011, 05:31:57 am »

They're trickling in:

http://www.ahaconference.org/conference-information/presentations/

Are transcripts or vid clips of the keynote speech made available?

63

Ingredients / Re: Advanced Software for Brewing Water Analysis

« on: June 30, 2011, 09:16:41 am »

Martin, would it be possible to include a dilution qty/strike liquor qty and dilution qty/sparge liquor qty
on the Water Adjustment and Adjustment Summary sheets? Thanks for your work.

64

Ingredients / Re: Advanced Software for Brewing Water Analysis

« on: June 08, 2011, 06:23:45 am »

I see Matt's point in wanting to see that the changes he makes to either water or mash are having an effect.  But as Nate points out, its difficult to make a silk purse out of a sow's ear.  We just don't have the accuracy with the methodology to predict to the hundreths.  There are too many variables.  I wouldn't want to imply that its possible to achieve that sort of accuracy by showing pH predictions with hundreths shown.  Right now, it appears that Bru'n Water can only predict to the tenth or two tenths of a pH unit accuracy.  
  

FWIW, I have increased my target pH accuracy by first adding an appropriate amount of acid to achieve my target pH, then add more acid until the pH changes to the next lower point, then divide the difference in half. That puts my target pH in the middle of the acid quantity range, versus the lowest amount. Since I have started doing this, my mash pH has not been off by more than 0.1 pH and typically within .05 pH. I have also calibrated my Milwaukee SM102 meter before each brew to check this.

65

Ingredients / Re: What oats for best silky mouthfeel?

« on: May 26, 2011, 05:28:05 am »

I think I've gotten the best results for steel cut oats. They have to be cooked first. I use a cereal mash for then.

From personal experience with many batches of stouts and browns, I concur. I'm just getting tired of doing the
cereal mash rigamorow. I have a Polarware 15 gallon mash tun and sparging with cooked oats in the mash is dicey.

66

Ingredients / What oats for best silky mouthfeel?

« on: May 25, 2011, 10:18:51 am »

I'm looking for recommendations on what type of oats will provide the best
(most) silky mouth feel for a vanilla stout?

67

Ingredients / Re: Advanced Software for Brewing Water Analysis

« on: April 30, 2011, 12:19:39 pm »

Martin, would it be possible to have the dilution percentage info included/displayed
in the adjustment summary?

68

Ingredients / Re: Advanced Software for Brewing Water Analysis

« on: April 06, 2011, 04:59:44 am »

Thanks for the updates Martin. Would you have a recommendation for
importing the entire workbook/spreadsheet data from a previous version
of Bru'n Water, to the current version? If memory serves me? I thought
"get external data" is used for that?

69

Ingredients / Re: Post your water report

« on: March 29, 2011, 05:02:17 pm »

5 miles west of Gresham Wisconsin.
4" x 125' well with 42' sand, then 83' of red granite.

pH 7.8
Total Dissolved Solids (TDS) Est 261
Electrical Conductivity, mmho/cm 0.44
Cations / Anions, me/L 5.2 / 5.4
               ppm
Sodium, Na 7
Potassium, K 2
Calcium, Ca 53
Magnesium, Mg 27
Total Hardness, CaCO3 245
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 4
Chloride, Cl <5
Carbonate, CO3 < 1
Bicarbonate, HCO3 304
Total Alkalinity, CaCO3 250
Fluoride, F 1.25
Total Iron, Fe < 0.01  ? Toilet tank turned red over years
"<" - Not Detected / Below Detection Limit

70

Ingredients / Re: Advanced Software for Brewing Water Analysis

« on: March 29, 2011, 05:51:07 am »

I'm currently working on my second recipe profile and would like to extend my appreciation
for your robust development of Bru'n Water; jolly good calculator. I do have a question with
my Oatmeal Stout thou. The water profile cells are green, but for some reason (numb skull?)
I can't achieve a mash pH of 5.4 AND an SRM needed of 37.5. When I acidify the mash to
a pH of 5.4 the SRM needed is 20.2 and if the SRM needed is 37.5, the pH is 6.3. What am
I missing? Thanks

71

Ingredients / Re: Advanced Software for Brewing Water Analysis

« on: March 09, 2011, 04:38:47 pm »

Thanks Martin, another tool to fiddle with and I'm not even close to
being done with my Hop Rocket yet. Jolly Good.

72

Other Fermentables / Re: Cider Apple Variety Blending

« on: February 05, 2011, 02:05:09 pm »

Thanks alikocho, I didn't think of pressing each apple variety separate and then blend the cider
from each to derive the flavor profile I'm looking for. That would also be a great way to derive a
sense for each apple's flavor/aroma characteristics and it's contribution to the cider blend as a
whole.

73

Other Fermentables / Cider Apple Variety Blending

« on: February 05, 2011, 07:06:10 am »

I have made two batches of cider last fall, a natural dry and one ever so slightly backsweetened. They actually
are turning (3.5 mths old) out better than I had anticipated. In preparation for next fall, I would like to blend and
press my own cider. So, I would appreciate any advice, comments or data concerning blending ratios, apple
varieties and any other pertinent info. I'm located in central WI and Door County has numerous orchards, which
makes apple retrieval fairly easy. As a result, I wold not be interested in cider apples grown in England or Zimbabwe.
Thanks

74

All Grain Brewing / Re: Bookend APA Water? Ya

« on: January 18, 2011, 06:06:00 am »

Thanks for the input guys. I do question the focus on high sulfate
numbers, when the BN kahunas keep reiterating it's the ratio that is
important?

75

All Grain Brewing / Bookend APA Water? Ya

« on: January 16, 2011, 10:53:09 am »

Would anyone be interested in taking some time to take a look at my APA water profile and
provide some CONSTRUCTIVE comments? The grain/hop bill is what tastes best for ME. But
having a well 124' into granite, it provides some hardy water. It tastes great for drinking, but as
a brewing liquor, it needs some tweaking. Here is where I'm currently at with EZ Water:

Bookend (FWH/Steeped & Dry Hopped) APA
6 Gallon Batch
OG:1.054
IBU:35.9

Starting Water(ppm):            
Ca:52.8         
Mg:24.4         
Na:7.8         
Cl:5.5         
SO4:12.2         
CaCO3:231         
            
Mash/Sparge Vol(gal):5.5/3.5   
   RO or Distilled %:0%/0%   
            
Total Grain (lb):11         
Non-Roasted Specalty Grain:0.5 Lb            
Beer Color:6.3 SRM      
            
Adjustments (grams) Mash/Boil Kettle:            
CaSO4:2/1.3      
NaHCO3:1/0.6
NaCl:1/0.6      
Lactic Acid (ml):3.5 Mash only               
            
Mash Water/Total water(ppm):            
Ca:75/75   
Mg:24/24   
Na:40/40   
Cl:35/35   
SO4:66/66   
Cl to SO4 Ratio:0.53/0.53   
            
Alkalinity (CaCO3):62         
RA:-5         
Estimated pH:5.51