BeerTools Discussion Forum

Savage I don't think Jeff and Lathe mind the ideas, at least in the time I have seen them at work, they seem to embrace it and have done a nice job increasing the programs user interface. I get the feeling Jeff has another pretty demanding job with his XYZ gig, so much like the rest of us, it gets i...

Hey Kev, don't get discouraged with all this brewing mumbo-jumbo. You don't have to get crazy technical to make a good beer. This is just fine tuning and customizing your brews and learning control of the outcome. You're right about all the different opinions in brewing. But the truth of the matter...

Slo Is it Slo-Throb or Sloth-rob? Just wondering. I am doing good here thanks for asking.. I am just trying to keep up with you and Legman. I really have to brew again to implement some water stuff. We have a small Brew Club going that meets at my Masonic Lodge. F.O.A.M. F ermenting O fficers (or Ot...

I think they supply this pH value because there is another way to predict mash pH corrections by knowing that certain malts will lower the pH by a predictable amount when added in a certain percentage. I'm not familiar enough with that system to use it. Yes it seems practical that with all of this ...

Palmer's numbers regarding Na and Cl state this: Na 70-150 ppm increases sweetness. Cl <250 ppm, high end increases maltiness. My WARDlabs report returned the followin Na 82 Cl 134 So both of these favor Maltiness-sweetness. I have felt that my beers often are too sweet, but I attributed this to oth...

This is good stuff guys. Here is another question, because I, like Legman, find the math thing for Water calcs challenging. Using BTP I was playing with matching my water to Mosher's Edinburgh and after finagling a bit to get the sliders within range I came up with an RA 105.62 and pH of 6.0. Now lo...

Slothrob you are amazing. Wish I had your beer chops. Thanks for the responses. Let me see if I can follow you a little here. If in fact you say an RA of 0 leads to a 7.5 SRM and an addition of 30 RA adds 2.5 SRM then the following should be true for my beers with an all Pilsener mash: Using BTP Wat...

The mash pH that is calculated does not seem like it takes into account any grains being added. Is this correct. So it really is only calculating the Mash water pH right?

I have a few questions and then some suggestions/requests for Jeff and Lathe Questions. 1. I have read that Calcium is important to enzymatic action in the mash, so if I brew a Pilsner with a very soft, very very low in calcium water like Poland Spring water, how would that effect my mash enzyme act...

I finally brewed an all-grain using BTP and have some questions regarding temperatures. First the water volumes were dead nuts all the way through so that was a great help, but here are some temp questions. First some quick background. I had noticed after doing about 6 partial mashes that to get to ...

I chanced upon this while trying to solve my own temp issues. It seems odd that when you add a heat vessel the strike goes up another 10 degrees or more. Is there that much heat loss when transferring liquid over to tun from heat vessel?

So what is locked or unlocked

As I calculate my batch sparge I get a lot of oddball water volumes which just seem impractical to try and measure eg 6.48 gallons 1.96 2.38. So what is the proper "lock" boxes to uncheck or the proper procedures to follow when trying to round these out, and what will it effect?

Why is the word Pilsener under my name

Duh! Wow do I feel dumb right now. Of course the collection vessel has no dead space, It is the stinkin' Brew Kettle. I did notice that when I changed the vessel in the MashIn vessel there was a change in the "available" column. I must have missed that before. Thanks for hanging with me on...