BeerTools Discussion Forum

Could you have mashed higher than usual? Maybe your thermometer has gone out of calibration.

I suppose it could have been a pack of yeast that wasn't handled that well before you got it.

I've left a beer in primary for over a month, without ill effects. However, I don't think I've ever had a beer ferment for 3 weeks. Sometimes a beer will bubble if you have a rise in temperature, which drives CO2 out of solution, which can make it look like it is still fermenting. If your beer is st...

This is not the automatic process I think you might be looking for, but for publishing to forums I use File>Export>Text, select Plain Text form the pull down menu, then edit the information in the text window. Using the BBCode options will give you nicer formatting, if that fits your forum.

Instead of using the Edit>Delete menu, use the delete icon to remove recipes. That icon is the one just above the list of recipes that looks like a document with a red minus sign. That should do what you want.

That's a good simple solution. I'll often restrict the flow with the tap handle to add a little foam to the top of a low carb beer. They also make a special tap that is designed for that, called a creamer tap. When I was in Switzerland, last year, one beerhall had an electronic tap system. They push...

A 7 gallon cooler should be plenty big for 5 gallons of most beers. You should even be able to make 10 gallons of a 1.050 beer with 2 batch sparges. You should be able to fit 15-17# of grain into a 7 gallon cooler, with enough water for a decent mash, if you sparge. That should allow you to make 5 g...

Some raisins are treated with sulfur dioxide, which can taste pretty foul, too.

Good detective work!

Have you tried using the BTPconnect web app? With that you can access recipes from the online folder in BeerToolsPro.

I need to arrange a good solution for maintaining more constant temperatures. My old cellar was a constant 50F all Winter and a manageable 70F all Summer. My new place remains reasonably cool, so far, but varies too much with the weather.

Thanks for the fast reply! Very detailed answer. Hopefully you don't know all this off the top of your head...... Can you give me 2-3 books to procure. Way too much of my head space is taken up by beer information! However, a lot of the science is similar to what I do for a living, which makes it e...

The 11 gram packs of dry yeast have about twice as many cells (200 Billion) as a pack of liquid yeast (100 Billion). That is when the liquid yeast is fresh, if it is a month old, about 25% of the cells have died. By 2 months, about 25% of what was alive at the end of the first month are dead, and so...

Have you figured out your mash efficiency? I get 87% mash efficiency from a batched sparge and 75% from a no sparge in the neighborhood of 1.048-1.052 OG. That means that I get ~85% of my mash sparge efficiency with a no sparge. I think that should carry over to whatever your normal sparged efficien...

I was able to mostly reproduce this. Opening either the Batch Sparge or the component step of the sparge doesn't seem to update until I click "OK", though. Changing volumes or temps. in the main Schedule window also seems to update if I open the sparge window and click "OK".

I've never made a Belgian Wit as an extract + steeping grains recipe. The flaked grains probably won't add much to the beer other than some starch haze, since they require mashing to convert to sugar. You could probably add a pound of Pilsner malt, doing a mini-mash instead of a steep, and get some ...