Database additions

[BentwoodBlue]

I second the WB-06 as I am using it in a wheat beer tomorrow.
Also, I could not seem to locate Sorachi Ace or non-organic Pacific Gem. PG isn't a big deal, but I'd like to be able to input the other and the yeast.

Thanks!
Michael

[caughtinamosh87]

Hello,

Can the extracts from Northern Brewer be added (Organic Light, Pilsen, Gold, Amber, Dark, Wheat, and Sorghum)?

http://www.northernbrewer.com/malt-extract.html

Thanks!!

[pants]

I'd like to see Joe White (Australian) malts added - http://www.bintani.com.au/

Steve.

[wedwards]

Please add the entire mountmellick range;

www.mountmellick-homebrew.co.uk

For some reason mountmellick dont list dublin stout on their website, but thats the only one I am interested in.

Please also add entire black rock range (in particular their light, amber, and dark cans);

http://www.blackrock.co.nz

Also, the muntons range, in particular their generic canned malt extracts;

http://www.muntons.com/homebeer/other-p ... d_malt.asp

There are some UK muntons in the database, but they dont match with analysis shown on their website.

Thanks!

[jawbox]

Now its a year round addition to Wyeast

Denny's Favorite 50

[kheadings]

You have the LME, but not DME. From experience I've found the SRM on the DME to be true to what CBW claims, while the DME is darker than claimed. Thus, I use the DME exclusively when I'm brewing lighter colored beers.

Please add CBE Pilsen Light DME.

Here is the datasheet: http://www.brewingwithbriess.com/Assets ... ghtDME.pdf

Thanks.

[truckmann]

I'd like to see lemon grass in the database. Surprised it's not there already, unless I just couldn't find it.

[a_daley]

Would you consider the following especially relevant when brewing craft beers:

Potato (as there are so many types just a generic one please)

Kumera (sweet potato) - makes a very earthy tasting flavored stout and Porter - I haven't tried making

Apple (and not for cider)

Grapefruit - a tarter version of an orange - can be used dry or fresh peel as well as the juice..

Pectin Enzyme (Pectinase) which is used for removing pectin haze from fruit beers - normally used in wine...

And also seeing I grow all the herbs I use in my garden - from anise through to sage - stating whether they are fresh or dried would help...

And a Kraeusen (gyle) calculator would also be a very useful addon for CO2 conditioning along the lines of:
http://www.homebrewtalk.com/wiki/index.php/Krausening but more in depth like taking into account the amount of CO2 in wort for primary fermentation plus temp etc....

And especially on the grains database an additional column that showed the maximum percentage amount of grains recommended of the total amount of various grains used...

[a_daley]

Would you also add Weyermann Abbey Malt please

http://www.weyermann.de/eng/produkte.as ... &sprache=2

[gumbytig]

Briess Maltoferm 10001
http://www.brewingwithbriess.com/Assets ... 001DME.pdf
Briess Midnight Wheat and Black Prinz
http://www.brewingwithbriess.com/Produc ... m#Midnight
Agave Syrup
I don't have any info for this but a lot of people are starting to use it in brews around here.
Weyermann Abbey Malt
I think I've seen a post for this but thought i'd remention it. All I can find is this:
http://www.weyermann.de/can/produkte.as ... &sprache=9
Briess Cherrywood Smooked Malt
http://www.northernbrewer.com/shop/brie ... -malt.html

Thanks. These are a few items that i'm seeing more and more of working at a homebrew shop. I'm guessing that customers would be happy to see them added to the beertools library to make recipe formulation easier.