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Old 11-06-2013, 08:36 AM   #141
Estbrew
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Brewtarget just lost my recipes, any ideas where i can find them? They weren`t in Brewtarget 2.0 folder...


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Old 11-06-2013, 01:34 PM   #142
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Quote:
Originally Posted by Estbrew View Post
Brewtarget just lost my recipes, any ideas where i can find them? They weren`t in Brewtarget 2.0 folder...
Assuming you are running on Windows Vista or later, try somewhere in c:\users\[NAME]\AppData\Local\VirtualStore\Program Files(x86), where [NAME] is your user name on that machine.


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Old 11-07-2013, 07:50 PM   #143
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Nothing there but thanks for the help!
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Old 03-18-2014, 11:17 PM   #144
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I just found this thread and downloaded BrewTarget. I like the look and functionality of the program. Being a Mac user, it has been difficult to find much software for home brewing.

I was a pretty prolific brewer for five years, then I took a five year hiatus. Just started up again three weeks ago. I had been using qbrew, but after three OS upgrades, I was surprised to find that it still worked.

Brewtarget seems to be my upgrade and replacement from qbrew. Thanks for a great piece of software.

I am using BrewTarget 2.0.1

::EDIT:: I found and downloaded the Mac 64 bit 2.0.2 version. MUCH faster on my MacBook Pro. Very stable. I got 2.0.1 to crash when importing a XML from qbrew. I have not tried importing with 2.0.2.

2011 MBP, Intel Core i5, 4gb RAM, Mavericks 10.9.2

Reason: Adding more info
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Old 03-19-2014, 02:28 PM   #145
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Heh. That crash was one of the fixes between v2.0.1 and v2.0.2. Check your imported recipes and make sure the styles are correct.

Thanks for the compliments.
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Old 03-20-2014, 08:24 PM   #146
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Love, love, love, LOVE Brewtarget.

Love it even more that I can migrate recipes between my home (Linux) and work (Win7) computers. Someday I hope that Brewtarget can show up in a mobile OS platform, either iOS or Android.

Only thing that's still giving me little fits of grief is the strike temps. I've set up my profile and tweaked it to no end, but for some reason the temps it suggests seem way high (eg, for a 152F mash in with a 5gal igloo cooler it tells me to strike at 177F - way too hot). Once I figure that little part out, I'm going to be a happy, happy, happy camper.

Right now I'm just a happy-happy camper, and that's still pretty awesome.
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Old 05-13-2014, 11:39 PM   #147
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Quote:
Originally Posted by mikfire View Post
Yes. In version 2 or later, select the brewnote from the tree and right click on it. There should be an option to change the date.
In case anyone else is looking, the change brew date functionality is not in 2.0.1. Only 2.0.2. (for windows anyway)
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Old 05-14-2014, 07:07 PM   #148
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Originally Posted by WI_Wino View Post
In case anyone else is looking, the change brew date functionality is not in 2.0.1. Only 2.0.2. (for windows anyway)
Huh. I thought we had merged that in earlier. Sorry for the confusion.

Mik
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Old 05-22-2014, 05:34 PM   #149
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I saw boyd's comment about a variable FG estimate based on mash temperature in another thread. I also saw Mik's offer of assistance on the mathematics of doing this. I've put a little thought into it and this is an example of how I could see this working. Keep in mind that some assumptions will need to be made, but since it's an estimate anyway I think as long as you keep things within reason then some fluctuation from the actual FG is expected (afterall, FG has A LOT more to do with the various aspects of the brewing process than simply the mash temp). Anyway, here's my rough idea:

Assumptions:
-Decide upon a Standard Single Infusion Mash Temp Range (SSIMTR)
---I will use the Standard Single Infusion Mash Temp Range of 148-158F in my examples below

-Decide how to deal with AA values above and below the SSIMTR
-This assumes that Brewtarget assigns upper/lower AA values to yeast strains already
---I will assign the end range of advertised AA above or below the range in my examples below (highest AA for low temp; lowest AA for high temp)


Basic Equations:
-- DegAboveMinMashRange / MashRangeDegrees = ScalingFactor
-- MaxAA - ((MaxAA - MinAA) * ScalingFactor) = FinalAA
-- OGPoints * (1 - FinalAA) = FGPoints


Example Yeast and Wort Characteristics:
Yeast X: 67-72% AA as advertised (british style low attenuator for instance)
Wort X OG: 1.062

Example calculations using mid-temp
Single Infusion Mash 150F
-- 2/10 = 0.2 factor
-- 72-((72-67)*0.2) = 71% AA
-- 62*(1-0.71)=17.98 (FG 1.01798)

Example calculations using mid-temp
Single Infusion Mash 155F
-- 7/10 = 0.7 factor
-- 72-((72-67)*0.7) = 68.5% AA
-- 62*(1-0.685)=19.53 (FG 1.01953)

Example calculations using under-temp
Single Infusion Mash 146F
-- -2/10 = -0.2 factor (Assume lowest factor of 0.0)
-- 72-((72-67)*0.0) = 72% AA
-- 62*(1-0.72)=17.36 (FG 1.01736)

Example calculations using above-temp
Single Infusion Mash 160F
-- 12/10 = 1.2 factor (Assume highest factor of 1.0)
-- 72-((72-67)*1.0) = 67% AA
-- 62*(1-0.67)=20.46 (FG 1.02046)
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Old 05-22-2014, 09:21 PM   #150
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Quote:
Originally Posted by stpug View Post
I saw boyd's comment about a variable FG estimate based on mash temperature in another thread. I also saw Mik's offer of assistance on the mathematics of doing this. I've put a little thought into it and this is an example of how I could see this working. Keep in mind that some assumptions will need to be made, but since it's an estimate anyway I think as long as you keep things within reason then some fluctuation from the actual FG is expected (afterall, FG has A LOT more to do with the various aspects of the brewing process than simply the mash temp). Anyway, here's my rough idea:

Assumptions:
-Decide upon a Standard Single Infusion Mash Temp Range (SSIMTR)
---I will use the Standard Single Infusion Mash Temp Range of 148-158F in my examples below

-Decide how to deal with AA values above and below the SSIMTR
-This assumes that Brewtarget assigns upper/lower AA values to yeast strains already
---I will assign the end range of advertised AA above or below the range in my examples below (highest AA for low temp; lowest AA for high temp)


Basic Equations:
-- DegAboveMinMashRange / MashRangeDegrees = ScalingFactor
-- MaxAA - ((MaxAA - MinAA) * ScalingFactor) = FinalAA
-- OGPoints * (1 - FinalAA) = FGPoints


Example Yeast and Wort Characteristics:
Yeast X: 67-72% AA as advertised (british style low attenuator for instance)
Wort X OG: 1.062

Example calculations using mid-temp
Single Infusion Mash 150F
-- 2/10 = 0.2 factor
-- 72-((72-67)*0.2) = 71% AA
-- 62*(1-0.71)=17.98 (FG 1.01798)

Example calculations using mid-temp
Single Infusion Mash 155F
-- 7/10 = 0.7 factor
-- 72-((72-67)*0.7) = 68.5% AA
-- 62*(1-0.685)=19.53 (FG 1.01953)

Example calculations using under-temp
Single Infusion Mash 146F
-- -2/10 = -0.2 factor (Assume lowest factor of 0.0)
-- 72-((72-67)*0.0) = 72% AA
-- 62*(1-0.72)=17.36 (FG 1.01736)

Example calculations using above-temp
Single Infusion Mash 160F
-- 12/10 = 1.2 factor (Assume highest factor of 1.0)
-- 72-((72-67)*1.0) = 67% AA
-- 62*(1-0.67)=20.46 (FG 1.02046)
I will look this over.

I found some research braukaiser has done on this, and his data indicates that 66C (~151F) provides the highest potential attenuation. His research shows potential attenuation decreases about 4% for 1C (1.8F) over that. Interestingly enough, the research also indicates the attenuation decreases about 2% for every 1C under that. Something about the beta-amylase converting the sugars to maltose at lower mash temps.

The last statement lead to some heated arguments with my brewing brethren, so I'm trying to find any other research I can understand to see if there is more information than just what braukaiser has done.

If I can come up with something reasonable, I will put the tickets in and start working on this after I get my next round of enhancements tested and commited.

Mik


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