Recent content by Beaudoin

I just finished a major upgrade to the sheet. These upgrades include the following: You can now export and import your recipes to support future upgrades. You won't have to tediously input all of your recipes from a previous version. Unfortunately, however, this is not backward compatible...

A cask conditioned ale may be the way to go, particularly if you're looking for the authentic English style ale. Here is an article that describes that process. https://byo.com/stories/item/594-enjoy-the-real-thing-cask-conditioned-ale

New Version (1.4) is now up.

Yes. You are right EJM3. Unfortunately, it's not backward compatible, and unfortunately, it won't save to other formats and still work the same way. There are some pretty hefty functionality going on in there that just doesn't translate well to other formats or previous versions. I know that...

Try giving this a read: http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/ Apparently, there isn't much of a difference.

I used the same type of insulation and I was able to get a full rolling boil with just a 2400 W canning element, and during the mash, I would only loose about 3 to 4 degrees. I may try what others have done and add a few layers. I made sure that I kept the bottom of the insulation about 2 inches...

I wouldn't worry about it myself. When you have a vigorous fermentation like that, there is so much CO2 production that it's pushing out all of the foreign air out of the fermenter. There wouldn't be much chance of a foreign organism getting through at that point. I once had a blow off that...

It would also help if we knew what the contamination looked like. Do you have a pic to link to or that you can post here? I wonder if the contamination isn't coming from something else. I think that a good cleaning of all your equipment (even to the point of taking it appart) is a good idea.

Having downloaded your sheet, I think I figured this out without really knowing any of the theory or math. Thanks for your help!

Although I appreciate the time you put into writing this, I just don't have the educational background to be able to make any sense of this. I'll try, but it's way above my skill level. What I'm trying to do is to do is get the RGB values given that the lovibonds, and path are known. I...

Can the author here provide a more layman's explanation on how to do this. Am I understand that x,y,z variables are required? Can you provide an example given x, y, z variables are provided?

Yes. This is true. But I released a new version a few days ago where you can add your own ingredients. Give it a try.

Good idea. I put a lot of work studying yeast. I'll do this at some point.

Yes. I thought of this but my real problem is that I save everything in metric so if a user is imputing data in US units, I'll have to translate that on the code too. Not a big deal but something I have to think about.

Thanks. I'm out of town for the weekend, but I plan on doing a major update this coming week. I'll add yeast editing to the mix of things to do so that you can edit yeast attenuation. Keep the feedback coming because if you notice that something is not right , I need to know so that I can make a...