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It might not be the same, unless you hit both OG and fermenter volume the same as the original brewer. Mash extraction efficiency is the first part of BHE. The second part is the losses that are unique to your equipment and methods. BHE is then "Mash Efficiency" multiplied by "Fermenter Volume...

I suspect that most of the error is from how you're calculating expansion. Water is at its most dense at about 4c, a temperature your beer is almost never at. The expansion from there is about 4.25% at 100c. For purposes of brewing, we can easily round to 4%, max. Although you didn't say how...

The OG of any beer is the sum of all sugar additions, regardless of when they're added. Without that standard, predicting FG and alc% is less straight forward. Measured batch size is the volume that ends up in the fermenter. Related is brewhouse efficiency, which is the total percentage of...

Are you warning that BeerSmith will operate normally in dropbox? :D Each of those numbered files is a backup created when you close the app. The highest number is the oldest backup and the un-numbered version is the most recent. That feature catches more than a few off guard.

Did the preboil volume and gravity work out? If so, then your boiloff was less than you expected, which can happen with higher gravity beers. It takes a bit more energy to evaporate the same amount of water. Homebrew burners are usually easily up to the task, so it's no big deal, most of the...

Of course. Well, there are multiple answers, here. If we're talking technique, then another batch is warranted at that gravity. A second sparge can make a 4 to 6% increase. If we're talking gravity resolution in wort, then it's enough to make a 1.002 impact on the starting volume of 7.5...

Yes on dilution. Maybe on lower gravity. Functionally, you'll still see the same final runnings gravity and deadspace gravity. The only thing diluting is the final gravity, not the total runnings because the deadspace represents the same gravity as whenever you're measuring during the sparge...

Correct. But in this case, the OP wanted to see two sets of guidelines at a time. The OP wanted to avoid going to Options each time a change was needed.

You can permanently remove the guidelines that you don't want. It's a bit of a pain, but you'll only need to do it once. In BeerSmith, go to Options and choose to view All Style Guides. Then: File > Open File > ...Documents/BeerSmith2 > Style1. This will open a backup styles database...

Are you using the Brewlog? This is the folder that captures your brewday session data. Just click the "copy to log" button and beersmith will create a log folder if one doesn't exist. At that point, you just change the recipe date to match the date you're brewing. Protip 1: Change the dates...

I didn't say any individual thing would be more than equipment, rather they're more important considerations. Cumulatively, that are more than equipment. Pretty much the issues that come up most often are utility related and have the biggest impact on breweries that are projecting 5000 bbl/yr...

The Craft Brewer's Conference would've been the closest thing to what you're asking for. Unfortunately, it was last week. Contact the Brewer's Association. They're going to have a few resources and books that you'll want, as you move along. To be honest, the equipment and tanks to brew...

That's a new one for me, I'll have to look it up, too. In this case, Bamforth is recommending it in the mash, not in packaging. I recall the early addition doesn't impact shelf stability.

At the Craft Brewer's Conference, this past week, I had the chance to discuss the premise of your paper with Burghart Meyer from VLB, Berlin. He didn't fully disagree, but made some important points. 1) Even with deaerated water, free O2 levels in a pumped or decocted mash routinely hit 3 to 5...

Yes. And not a huge vigorous boil, just enough to simmer is sufficient if the wort has been sealed during storage.

And the culprit may turn out to be the hops, themselves. Recent research from Bamforth at UC Davis is pointing to the Manganese in the hop leaf matter as a source of flavor reduction. Yup, Manganese, not Magnesium as found in water. The research isn't complete. But the following is from his...

Just to be clear, it doesn't just go changing all of your ingredients when you change the batch size. The Scale Recipe function is something you choose to do, when you need it. This leaves the recipe intact until you want it changed. Likewise, when you change an equipment profile, it doesn't...

Acetaldehyde is a flaw in beer because it has multiple causes and generally points to process or sanitation issues. It is an intermediate stage of yeast converting sugar to alcohol, so it's presence in young beer tells you the yeast isn't finished. Yeast: Maltose/Glucose > Pyruvic Acid >...

The key is setting the correct wort velocity for the mash geometry. Narziss showed that 0.29 cubic inches of wort per square inch of false bottom was the optimal flow with first wort. This is based on commercial grain loads of about 40 pounds per square foot. From the pictures of the Colorado...

I don't think there is anything to be concerned about from that amount of Phosphoric Acid. Coca Cola has about 12 ml per gallon, and holds a pH of 2.8 (lower than lemon or lime juice). Given that you've stated it tastes pretty good, I'm certain the beer's pH is nowhere near that.