I love the calculator. In my opinion it is the best one out there.
The only thing that would be nice to see, based on the OP, is an entry for mash/sparge volume - that way it could calculate the amount of additions for each step. Right now I change the water volume and do it in two steps.
That does sound like a nice addition, especially since you need to do one salt addition in the mash and the other in the boil kettle so that the brewing salts will actually dissolve.
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"People should not be afraid of their governments. Governments should be afraid of their people." - V
Primary: Nothin Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead Kegged: Crappy infected mild Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash
Nobody that posts anything on here wants to protect the information. They do it because they want to share the information for others to use as they wish. Even better if it spreads beyond HBT.
As for giving credit to the source of the information it's not mandatory but it is courteous. Something along the lines of SMaSH is an acronym coined by a group of brewers on HBT to describe the following method of...........
The term is now perculating through other brewing groups/communities and it would be good if some of the credit was given to HBT.
The biggest flaw with online calculators is that you have to input your water profile every time and there's no way to save the info. I like the spreadsheets because I can save a bunch of them and name them Overbrook Dark, Pils, etc to reference anytime.
Nobody that posts anything on here wants to protect the information. They do it because they want to share the information for others to use as they wish. Even better if it spreads beyond HBT.
As for giving credit to the source of the information it's not mandatory but it is courteous. Something along the lines of SMaSH is an acronym coined by a group of brewers on HBT to describe the following method of...........
The term is now perculating through other brewing groups/communities and it would be good if some of the credit was given to HBT.
It is only courteous if you know who the source is in the first place.
My last post here, but like I said before... I never knew SMaSH came from HBT. For all I know it was copied here, from somewhere else. I learned about FHWing here too, I have no idea if it originated here. I have learned much here, but I dont assume that all things orginate from HBT.
Again, I cannot ammend articles, I dont have that authority. Credit to Orfy.
The biggest flaw with online calculators is that you have to input your water profile every time and there's no way to save the info. I like the spreadsheets because I can save a bunch of them and name them Overbrook Dark, Pils, etc to reference anytime.
Good point Bobby. I've also wanted to find one that would let me save my profile.
Nah, The Calculator site looks good. I'll check it out.
No Credit to me for this brew method, others did it before.
Credit due to HBT for coining the acronym SMaSH and running with the "Ethos"
POL.
I think people are just trying to let you know the origins of the term.
It's understood you can't edit directly but if you wanted to you could supply additional information to those who can.
The biggest flaw with online calculators is that you have to input your water profile every time and there's no way to save the info. I like the spreadsheets because I can save a bunch of them and name them Overbrook Dark, Pils, etc to reference anytime.
That is on the list of things to update. It is designed in but not coded for. The first version will store the information in a cookie. Later we will set it up so it stores the information in a user profile. Of course this is totally optional for the user of the calculator.
Nobody that posts anything on here wants to protect the information. They do it because they want to share the information for others to use as they wish. Even better if it spreads beyond HBT.
As for giving credit to the source of the information it's not mandatory but it is courteous. Something along the lines of SMaSH is an acronym coined by a group of brewers on HBT to describe the following method of...........
The term is now perculating through other brewing groups/communities and it would be good if some of the credit was given to HBT.
SMaSH stands for single malt and single hop. The acronym was coined by a group of dedicated brewers at the popular home brewing forum HBT (http://www.homebrewtalk.com). A SMaSH brew is.....
We are merely trying to disseminate information, make it easier for people to brew, and more fun. No intention here of ripping off anybody. We take copyright seriously. Contact me or The Pol if you ever have a question or concern.
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