Recent content by Mike_McBrew

There's a lot of "hard" science (peer reviewed studies) that points strongly to gut feeling/subconscious decision making as at least as relevant as what we think of as rational thinking which may in fact just be a filtered version of multiple (possibly many 100's or 1000's) subconscious/gut...

Thanks. What was the target O.G. for a single mash? Did the beer turn out as expected? M

If I had a decent tablet then maybe, without one I'm back to pen and paper and into software later which I don't do well.

That is something that I will add, thank you. I use a Braumeister so that is all taken care of in the mash schedule. Yes, yes and thrice yes.

I'm just not that rigorous unfortunately :no:

:D Maybe I can sell it on the Microsoft app store?

Yes, that must be the difference. Never seen that mash schedule before. In fact I've never seen a recirculate after a sparge nor a mash of less than 1 hour - but that might just be my ignorance. What temperature are you mashing at if a single temp or what's the mash schedule if multi step...

What's your equipment? BIAB? Recirculating mash? Have you ever calculated your efficiency with successful brews at lower OG? With a 20 litre Braumeister 1070 is hard without dme or sugar (or a double mash), there's just not enough space and the pump starts to struggle at 5.5 Kg with 22/23...

Yes, I didn't know if there was a more specific one. Thanks.

No idea if this is the right forum btw!

I find when I'm brewing that I have difficulty making notes and if I do then keeping them all in one place becomes a problem. So I don't keep good records. I couldn't find a brew day notes template that suited me so I made one. It's not rocket science! The target was for after the mash starts...

Hello! I will be brewing a high OG beer in a Braumeister. It needs 8Kg of grain and the BM can only handle about 6Kg so I want to double mash. The mash schedule is: 52 C (126 F) - 10 mins - Gum breakdown (unmalted adjuncts) / produce free nitrogen 69 C (156 F) - 70 mins - Starch conversion for...

You can adjust the final gravity in various ways (sugar content sweetness). 63 to 65 C will give more simple sugars which are highly fermentable (a longer mash duration is generally needed) whereas 68 to 69 C will leave behind more complex sugars and a higher final gravity. For a given yeast in...

Hi all, Just started trying to use this software and I am getting stuck on volumes. 1. According to my rough calculations I need to add 8.1 litres of sparge water for a boil volume of 25 litres. Brewtarget says 7 litres. 2. I use 4 litres of added water after the boil in the equipment...

I'm not sure my calculations are correct but I think that with a max grain bill of 6 Kg then 30 litres after the boil would give a max OG of: 1.044 at 70% efficiency 1.035 at 55% efficiency for 25 litres that becomes 1.053 at 70% efficiency 1.042 at 55% efficiency So if the post I...