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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...

Hello all, I would like to be able to brew (post fermentation) volumes in the range of 20 litres - 18 litre corny keg plus a couple of bottles - so maybe 22 litres into the fermentor 30 litres - 18 litre corny keg plus a quite a few bottles - so maybe 32 litres into the fermentor...

You're right but sadly I don't know the recipe in any way so couldn't have figured how much of what style if hops too add when (it also would gave upped the boil time from a 10 minute sterilisation to a1 hour boil). It's a darkish Belgian beer so probably more sweet than hoppy anyway. Fingers...

Sadly the kit was liquid and the pale malt extract was powder. I used Brewersfriend.com to work out 7 litres of pale malt extract only beer at the same OG as the kit was targeting. I made 11 litres of the extract, boiled it. I made 11 litres with the sugar demanded by the recipe and the extract...

Hi, I normally all grain brew but I want to get a beer done quickly to clear space (fermenter) and time (wife negotiations) for my christmas ale and since my kegerator is getting low on choice :( So I bought a kit - should be interesting since I've never done a kit beer before. The kit...

Not necessarily true if you are creating a low pressure via the venturi effect, for example the narrowing of the cross section between the shank and the tap, the internal diameter if the tap being often smaller than the ID of the shank, the point in your system where the pressure is also lowest...