Search found 52 matches
- Fri Jul 19, 2013 7:02 pm
- Forum: BeerTools Pro General Topics
- Topic: Progress on the new BeerTools Pro
- Replies: 49
- Views: 86467
Re: Progress on the new BeerTools Pro
It's good to see that you are still working on major revisions to BTP. This is still the most comprehensive, usable recipe production app out there as far as I can tell. From time to time, I take a peak at what the others have to offer, and I always am left feeling good that BTP continues to shine. ...
- Sun Mar 10, 2013 1:45 pm
- Forum: BeerTools Pro General Topics
- Topic: BeerXML and BrewCompetition
- Replies: 2
- Views: 6189
Re: BeerXML and BrewCompetition
Honestly, Jeff, I don't know. The link to the code is in the first post. Looking at the issue list on the google code site, I see a few xml related bugs, and those may point to a common issue with the xml output from BTP that is not working for the site. It might be something that can be fixed on th...
- Fri Jan 25, 2013 12:59 pm
- Forum: BeerTools Pro General Topics
- Topic: BeerXML and BrewCompetition
- Replies: 2
- Views: 6189
BeerXML and BrewCompetition
Our local GABF pro-am competition is coming up and we are using the online registration tool available at http://sourceforge.net/projects/brewcompetition/ I tested BeerTools beerxml for importing entries and they are not working. It would be great to validate BeerTools beerxml against the entry syst...
- Sun Jan 17, 2010 10:05 pm
- Forum: BeerTools Pro General Topics
- Topic: What is your brewing setup?
- Replies: 19
- Views: 74533
I think my setup is included in what you have, but my HLT is an old Electrim bin. That is added to my Gott cooler mashtun/sparge unit, to a boil kettle on a flame.
- Sun Nov 11, 2007 2:27 pm
- Forum: BeerTools Pro General Topics
- Topic: Setting up a mash schedule?
- Replies: 9
- Views: 11187
My understanding is that some mash presets will be added to the right pane along with ingredients and such in the near term. I agree that it makes things much easier when you have a template to follow. You may consider opening a recipe that is already filled in for the mash schedule, saving it as so...
- Thu May 24, 2007 4:47 pm
- Forum: BeerTools Pro General Topics
- Topic: Carastan Please
- Replies: 5
- Views: 11492
- Tue May 22, 2007 11:59 pm
- Forum: BeerTools Pro General Topics
- Topic: Featuer Request: Better Printout Format
- Replies: 11
- Views: 15247
I agree with the last post. Fitting on one page is the main thing I want for the print layout. Ideally, one could customize a layout based on personal preferences. For instance, I don't need the mash chart on the printout. I would rather just have the relevant information in the mash schedule and le...
- Wed Feb 28, 2007 3:51 pm
- Forum: BeerTools Pro General Topics
- Topic: American double mash/cereal mash
- Replies: 4
- Views: 8710
Re: American double mash/cereal mash
Hi Erik, BTW...what is a "double mash"?? Just let me know! Hope this helps! Ron S From the BJCP Study Guide : A fourth mashing method is the double mash, which can be viewed as a combination of infusion and decoction. As the name implies, it involves two separate mashes: a main mash consi...
- Wed Feb 28, 2007 3:43 pm
- Forum: BeerTools Pro General Topics
- Topic: Importing ProMash Recipies
- Replies: 3
- Views: 6521
- Sun Feb 18, 2007 12:51 pm
- Forum: BeerTools Pro General Topics
- Topic: Water temperature for schedule
- Replies: 0
- Views: 4571
Water temperature for schedule
Am I missing something obvious, or is there not a place to input the tap water temperature for mash-in schedules?
My tap water is ~55F in the winter, and about 65F in the summer. That produces big differences in the time to heat a volume of water for infusions.
My tap water is ~55F in the winter, and about 65F in the summer. That produces big differences in the time to heat a volume of water for infusions.
- Tue Feb 13, 2007 1:44 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: Primary to secondary. A definitive time?
- Replies: 6
- Views: 12033
You are much better leaving the beer on the yeast for 1-3 weeks than you are moving it off the yeast. Yeast is actively scrubbing some off flavors, like diacetyl, as it sets back into dormancy at the end of a ferment. The exposure of the beer to the yeast has benefits that are greatly reduced, or lo...
- Sun Feb 11, 2007 11:50 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Wanted an opinion on my fermentation temp...
- Replies: 4
- Views: 10409
If you want some fruity esters typical in an English beer, you might want to try to warm it up a bit. Wrap it with a blanket or a sleeping bag. It will warm from the release of heat due to yeast metabolism. You might want to check the temp to see how much warmer it gets and make adjustments as needed.
- Sun Feb 11, 2007 11:46 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Secrets for a CREAMY beer
- Replies: 4
- Views: 9727
I have to admit, I have no idea what an Irish cream ale is. Are you thinking of an Irish Red?
- Sun Feb 11, 2007 11:44 pm
- Forum: Ingredients, Kits & Recipes
- Topic: oregon purees
- Replies: 2
- Views: 8596
I have not used fruit in beer myself, but I understand people often recommend adding it to the secondary to preserve as much fruit character as possible. You probably want to mash (assuming you do all-grain) at a higher temperature (153-158F) to provide more dextrins in the beer. These unfermentable...
- Sun Feb 11, 2007 11:40 pm
- Forum: Ingredients, Kits & Recipes
- Topic: Weizen-Wit-Wheat -Ale/Lager
- Replies: 4
- Views: 59969
An American Wheat will generally use American varieties of noble hops, such as Liberty, Mt. Hood, etc., but other American varieties are also used. I suggest you look over the style guidelines by the Beer Judge Certification Program. There has been a lot of work on developing those over the past 20 ...