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Alright. That makes sense. So I created a test profile equipment with the following theoretical (and practically impossible) settings: Brewhouse efficiency: 70% (identical to what I used in Qbrew and Brewtarget); Mash tun volume, batch volume and boil volume: all 20L; Mash tun weight...

For such a simple recipe, yes: 5% difference in OG, 8% difference in IBUs. Add more ingredients and the results vary more with each addition.

After having used Qbrew for many years, I'm now looking at Brewtarget and Beersmith as well. I'm in the process of working out The Ultimate Belgian Dubbel Recipe (yeah right) and decided to give all three of them a spin. The results were wildly different. So I decided to make a simple test...

Given the way other homebrewing software handles this (by adding and subtracting volumes) my guess would be that the batch size reflects the post boil volume before losses... "Guess" being the operative word, since what little documentation Qbrew comes with doesn't mention any of it.

Thank you! That would mean that Qbrew's IBU estimates could be a bit off, since boil evaporation isn't taken into account at all, i.e. the preboil gravity is assumed to be equal to the post boil gravity...

Simple and quick question (that Google has so far failed to answer): Is the batch size in Qbrew a pre-boil or post-boil batch size? // FvW

That might be a good idea, yes. Remove from the bottom what you can, let the floaties that are still on top sit there and run product from the bottom of the vessel until the surface with the floaties reach the bottom. At least, that's how I would probably end up doing it. :)

Yes. You don't want to over-extract, which is what you will get when you leave them in.

There are reasons to do it and reasons not to do it. Pro's: You'll create new flavour profiles You'll lean through experimentation It's fun to try (which is perhaps the most important argument!) Con's: Unpredictable results. The way different yeast strains interact can be quite surprising...

Agreed, it's probably residual yeast. If it's mold, then the white spots (colonies) should grow and increase in size over the course of a few days. If they don't, it's yeast or other Krausen components.

When you bottle form the bottom and stuff is floating on top, simply make sure you stop before the floaties reach the beer valve. You'll be fine!

Store bought fruit juice should not require sterilization. When you buy it, it's either been pasteurized after being packaged (rendering it sterile in the container) or it's loaded with Natamycin (Pimaricin), Potassium Sorbate and/or other anti-fungal preservatives. The latter are intended to...

In home brewing circles opinions vary. However, I've spoken with several commercial craft brewers in my area (luckily there are a few very good ones) and they all agree that kettle finings work and promote beer clarity, stability and cleanliness of flavour profile. Of course these guys control...

Great if you have that sort of thing! I'm in South Africa, where equipment is scarce and expensive and, in many parts, kitchens are modest, electricity is limited and expensive, and people have little or no surplus disposable income to spend on a hobby. Not to mention the fact that just about...

Thank you! I'm going to try that!

True, to some extent, hence my noting that "There are limits to how far you can scale your boil down". Which is why a partial boil is what you do if you can't handle a bigger boil. Which is exactly the info I was looking for but couldn't find. Sir, I raise my glass to you. :) Thank you!

Irish moss and Wirlflock are known for removing unwanted proteins from the wort, by clumping them together so they can settle down to the bottom of the kettle more easily, resulting in a cleaner wort going into the fermenter and improved beer quality. However, I have noted that while Irish Moss...

After full grain brewing for years I have now begun to experiment with recipes based on extract and steeped grains in a partial boil. You know the drill: you make a small volume (1 gal. or so) of wort from some extract and steeped grains, making sure it has the same gravity as the OG of the...

OK, so I'm having a major fight with Beersmith's equipment profiles right now. :) Let me resolve that first so I know what I'm looking at, and then deal with partial boil conversions. Thanks for pointing me in the right direction, guys!

I'm sure I'm overlooking something obvious, but I just can't see it... I'm trying to calculate a few recipes for a stove-top partial boil in small pots. Instead of boiling 3kg of malt extract topped up to 15 liters, I want to boil 1kg of malt extract topped up to 5 liters, then add the...