[Wort-H.O.G.]

I've learned to target more to hit my desired aroma and bittering contributions. Now, is that result of underestimating software, or less than optimal utilization in my brewing.....don't know and probably never will. Finished product may not equal 35 or 55 or xx IBU.....I certainly will likely never have ability to measure the IBU.   


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[RPIScotty]

I've learned to target more to hit my desired aroma and bittering contributions. Now, is that result of underestimating software, or less than optimal utilization in my brewing.....don't know and probably never will. Finished product may not equal 35 or 55 or xx IBU.....I certainly will likely never have ability to measure the IBU.   


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You have to trust your senses. Probably a better metric than a measured value anyway.


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[Pricelessbrewing]

Since it's slightly relevant, my mash volumes/temps calculator is here.

ATM the Post boil Sg is wrong, I tried to do it based on the pre boil weights of water, and sugar (common calculation) then substract the boil off rate as a 100% loss of weight of water, but that didn't quite work. I've since corrected the calculatior, but haven't uploaded the new version to the website.

http://pricelessbrewing.github.io/BiabCalc/TestingO

It assumes pre-heating your mash tun and will match a properly set up beersmith profile.

[RPIScotty]

I prefer using Excel for my calculations. Your able to make changes on the fly to equations and it offers the individual much more freedom in how the calculations are applied. My spreadsheet is ever evolving as I replace estimated values with empirical values for my system.




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[Thirsty_Monk]

And, homoeccentricus, I wish I had been raised with the metric system. It makes sooo much more sense than the ridiculous bodged together system that we still limp along with here in the states.

Move to Belgium! We have beer, chocolate, waffles, the metric system, and cobblestones. What else do you need?

If I ever decide to go expatriate Belgium is high on my list.

Still wouldn't help with the fact that I now have to convert everything from the measures I 'know' intuitively to the generally easier to use and more logical metric.

It is doable. I had to do it the other way around.