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Perfect, thanks!

How? The only thing I've found is dividing the alpha acid by 100. For example, instead of 6.2%, 0.062.

The github thread on this issue with First Wort Hops is closed, https://github.com/Brewtarget/brewtarget/issues/177 There seems to be some confusion about when or if this issue is fixed. According to the thread, it's fixed in 2.3.1, but on the download page...

I think I know what is the cause of this. There are probably two separate issues here. 1) The confirmation dialog is at the lowest Z-order for some reason. This is an easy fix on my Ubuntu system as it has a fixed monitor configuration (see #2). If I just minimize other windows, I can...

I use ubuntu 14.04 on one system and Windows 8.1 on my other system and they share a database for brewtarget using the "directory" option and Dropbox. Works well on both, even on my hidpi monitor (which a lot of other java programs do NOT handle very well). I suspect your issue is...

Using 2.1.0 on Ubuntu 14.04 and Windows 8.1 (dropbox shared database). Works great, imported settings are spot on (hit target temps, volumes and gravities on first attempt). Very pleased. A couple of minor issues: On Windows, sometimes, I don't get the "do you want to save" window on exit...

No worries, now that I understand it, I can at least edit the output. Unfortunately, most of the non-escaped characters are in the style notes :(

When I export to beer.xml, to add an entry to a competition, it says invalid xml. In the past, I just ignored it and manually entered my entries, but this time, I walked through the errors until I got an entry to submit and the issue is that the contents of many of the fields are using non xml...

On the west side. Found one clear down in Security but would rather not make the drive. I have a house guest who is a Kombucha connoisseur and would like to see if I can get one going in the next day or two.

Yeah, it is normally a bit viscous, but not like this. This is really thick and sticks together in a clump when I pour it into a vessel, but it seems to behave normally once I add the appropriate amount of water. It is hard to get it through the fill tube to the built in measuring cup. I thought...

I recently picked up some star san from the lhbs and it's consistency is like maple syrup. I imagine the warehouse was not heated and it was frozen at some point, but I expected it to soften up when stored at room temp, but a month later and it's still like honey. I've been using it but wondered...

Of couse, but I guess the real question is, if your home was safe for indoor natural gas or propane, why wouldn't it be safe for indoor camp stoves (strictly with respect to ventilation)? I'm not asking for you to sign off on it :)

So since my home is heated with natural gas and has a natural gas stove (both of which could be converted to propane if I wanted to go "off the grid"), I can safely use my banjo burner indoors (with respect to carbon monoxide)?

I have been searching on the internet for an hour and cannot seem to find the answer to why some homes use propane for heating, hot water heaters and indoor stoves, yet a camp stove indoors is so dangerous. There are 4 burners and a fifth on the stove on a propane range. Surely that would...

According to the wiki, depending on temperature, the mash is "generally converted" after 15-30 minutes, depending on rest temperature. According to the chart it looks like 65 minutes or so. Perhaps I've been reading that wrong. Further down it also mentions, I typically do 60 for most beers...

My neighbor is an avid and highly talented homebrewer with a sophisticated, software controlled fly sparging system. He helped me get into all grain with his old equipment and I brew with a rudimentary batch sparge setup (HBK, MT + bucket). My usual efficiency is about 75% and his is 82%...

Calibrate your thermometers. Don't open until at least 60m, longer if using lower mash temp (< 150 use 90m). Stir sparge and voulauf just like mash. Check volumes. If volume is high, gravity will be (should be) low and vice versa. Once you correct for volumes, you'll get more accurate efficiency...

I did use the Colette on my last saison and it tastes great! I did however have to finish it with S05. It stalled at 1.035 and although I brought the temp up to ~85F I could not get it to take off again. That makes me suspect it part of the blend is Dupont Saison (WLP565/WY-3724). The flavor of...

I brewed a Saison a while back that I wanted to sour a bit using the sour mash technique I described earlier. Because I only wanted it a little sour, I racked off a couple of gallons, added the grain and put it in the oven at 105F. After three days, it had a bit of a pellicle but was not very...

This is exactly what I do. I determine the priming sugar by style using http://www.northernbrewer.com/priming-sugar-calculator/ and give it 14 days at ~62-65. Papazian says you should use ~2/3 the priming sugar in a keg or it will get foamy, but I also bottle a dozen or so right after mixing in...