BeerTools Discussion Forum

Hi, I have been using BeerTools Pro for a while but only last week I started to use the Schedule feature and I got puzzled by two things. The first one is just a minor concern: 1) In the Mash-In, is there a way to change the starting temperature? This time of the year (down here in Rio) the ambient ...

I see! By Boil-Off Volume you mean the Evaporation Loss. Of course. Bad English from my part; I misinterpreted what you meant. I think I understood now. Thanks indeed!

Yeah, I thought about customizing the utilization. I sometimes use Hop Pellets Correction from other algorithm but I was too lazy to edit my own curve. And in principle we could use hop bags for just some of the hop additions, and that is why I mentioned there should be a separate Hop Bag Correction...

I use Tinseth's as well since I also read it is the most accurate (didn't know that it was supposed to be the most accurate only for full volume boil, but that is what I do anyway). One doubt that I have is that I seem to recall reading that Tinseth's formula is for leaf type hops, not pellet, and t...

Sorry to continue on this, but I am trying to get this straight. You mention pre-boil and post-boil volumes, but what I see in BeerTools Pro is Kettle Volume and Final Volume. I am then assuming that Kettle Volume is the volume in the kettle before the boil but at nearly boiling temperature, while t...

I noticed the same thing yesterday and found this topic explaining the reason for the diference. But then the software assumes the kettle volume is measured near boiling temperature... Well, that is not usually the case. I usually measure the volume when I transfer from the mash/lauter-tun to the ke...

There is a formula to account for the alcohol content when measuring FG. You need to input both the OG in Plato (measured with either a refractometer or a hydrometer) and the refractometer reading after fermentation. I could post it here if needed, but BeerTools Pro already have this implemented (I ...

I am not sure this is the topic to discuss this but since we are on the subject I shall say that once I bottled a batch too soon and got too much carbonation as well. I then opened up all the bottles, let the foam flow out and recaped the bottles. Carbonation was good after that and this beer even g...

Tell that to the author of Belgian Ale on the Classic Beer Style Series! He is then cheating in two recipes, one for Oud Bruin and one for Wit. Never used that but I am considering checking how good a cheater I am .

Best,

I've read and I've also noticed that the utilization factor is greatly influenced by whether the hops are added in a hop bag or not. It would be nice to see this accounted for. Also, when I was using beertools.pro I used to select three different hop utilizations (Daniels, Mosher, and Tinseth) and h...

I forgot to mention wheat flour, for Wit beers, or can I safely add them as wheat raw instead?

Golden Naked Oats seem to be included in beertools.com but not in BeerTools Pro. I don't see any Weyermann extract either (data in www.weyermann.de). I would also like very much to see invert sugar added to the database (we hardly use glucose down here).

I know it is up to each of us to determine our efficiencies, but even if I knew precisely my efficiency for steeping crystal and my efficiency for steeping chocolate, which are not the same, I wouldn't be able to compute both contributions in the same recipe because the software has a place for just...

Sure. I have done that with a hop from Argentina (Mapuche) and with the Golden Naked Oats, which strangely is in the database in the beertools.com but not in BeerTools Pro. The other strange thing is that I imported the recipe with the Golden Naked Oats to BeerTools Pro, and this malt appears in tha...

I agree, but the efficiencies for mashing and steeping could be different and one needs to be aware of this fact when doing extract brewing with specialty grains, especially when using light crystal malts, for which steep efficiency would be very low, significantly less than 50%. And when steeping c...