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Do you have a value for "Lost to Boil Trub and Chiller" in your equipment profile? Maybe this could explain the difference you see. Btw, if you view your recipe using "New Brewsheet" you should see "Estimated pre-boil gravity is 1,0xx". This way you don't need to calculate it afterwards.

A mix of hard work and trail and error :-) First I spend some time setting up my equipment profile. I measured my loses in the lauter tun, hoses, pump, trub etc., then measured my evaporation rate over a couple of brews to dial in an average. Now I'm doing my recipes based on 72% efficiency...

Indeed mash efficiency is interesting and important as this is where you are most likely to have variations depending malt, crush etc. The rest are more or less constant. Honestly, I not sure which kind of efficiency Beersmith works with and frankly, I'm not that concerned. I use Beersmith for...

I'm by no means an expert on efficiency calculations, but as walker says there's different kinds of efficiencies. Mash efficiency, brewhouse efficiency... To get the efficiency figure in BeerSmith "right" you need to spend some time filling in the equipment profile correctly, lautertun...

Make yourself a measuring stick and use it to estimate the volume in your kettle with a fair accuracy. If your kettle is really odd shaped so it's practically impossible to calculate volume based on the level on your measuring stick you can pour a gallon of water into your kettle, make a...

Maybe you've accidentally played with the water/grain ratio in your mash schedule? Double click your mash steps to check.

I made the same observation in #28. Perhaps it's as simple as using a font that supports these characters...

Beer Labelizer is an awesome idea, however I'm missing the possibility to type foreign language/international characters like æ ( æ ), ø ( ø ) and å ( å ) or characters with German umlauts as well as international language accent marks commonly used in French language. I...

I don't know if I were splashing a little, but I doubt a little splashing will cause oxidation in beer that still contains plenty of yeast in suspension. If you are concerned with oxidation try listening to the Brew Strong show on HSA -> http://thebrewingnetwork.com/shows/475

I don't know if this is the best way to do it, but this is how I've done the three times I have used gelatin to clear a beer. The day before adding gelatin I cold crash the beer at around 35-40°F. On the next day I take 1 tsp in little less than a ½ cup of water for a 5 gallon batch. I heat it...

I'm in Sweden and in a similar situation. Freshops.com suggested that I try Willingham Nurseries (http://www.willingham-nurseries.co.uk/) and it looks like they have few American varieties, at least their web site list Mt. Hood, Nugget, Santiam and Willamette. I didn't contact them yet so I...

I'm in Sweden at approximately 61N latitude and I'm planning to try to grow some early maturing types next summer too. Wild hops grows in the area, but I didn't think to check if the cones matured this year....