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Under your equipment profile, check the evaporation rate. Also, in the mash step, the water/grain ratio is gallons per pound, not quarts per pound. So to set to 1.24 qts per lb, you would enter .31 gallons per pound (.25 * 1.24). Cheers, Glenn

Beersmith does have a refractometer tool. You need to enter the OG in specific gravity, so you can take OG with a refractometer and convert to brix. Then enter current refrac reading in Brix with the calculation type set to "fermenting wort gravity". The corrected gravity field will show the...

Some of my recipes are like that (dry hop, followed by 60 minute addition followed by another dry hop). However, when you print a brew sheet, it will order by time.

I encourage you to keep real good notes on your volumes along the way, so you can dial-in not only boil-off, but absorption, dead-space along the way, etc. Missing your volumes will cause you to miss your OG. Normally, overshooting volumes causes you to undershoot the OG. Is this the first...

+1, their local distribution center is outside of Trenton. You can also pick-up orders there. Cheers, Glenn

+1 Jeff: Early in the night I picked up a sack of 2-Row from the big stack for Ferman (Evan). He contacted you outside of the thread and arranged to buy a bag from your order. I gave you $28 on his behalf. Could that be the discrepancy? Cheers, Glenn

Gelatin use gravity to settle out particle in solution. So if all of it is on top of the beer, then all of it needs to drop through the beer to the bottom, picking up haze particles on the way. As to cold vs. warm, the beer needs to get cold to develop chill haze, which gelatin can help to...

If you leave it in the fermenter for 7 days, you can transfer to a keg, force carbonate with 30 PSI and shake the living hell out of it and be drinking in a week. That's not to say that you're drinking the beer at it's peak of flavor, just that you're drinking it fast. Cheers, Glenn

Short answer = usually yes. At lower temperatures you will have less fusel alcohols, esters, off-flavors, etc. Some styles (e.g. Saison) call for a higher temp or pitching at a moderate temp and allowing to free rise naturally. BTW, Rogue ferments Dead Guy at 60F. Depending upon where you...

Thanks for organizing this :mug: Cheers, Glenn

I use a very similar approach. Differences are that I have a wine refrigerator that I scored on CL that nicely holds a carboy and I don't use a thermowell, but tape some bubble wrap to the side of the carboy (not overlapping the fermwrap) and tuck the the temp probe between the carboy and the...

After the 1 hour mash, you drain the extract into the brew kettle. You then boil that extract, which is call "Wort". A typical boil time is 60 to 90 minutes. Hops are added at the beginning of the boil to add bitterness to the beer. More hops may be added later for hop flavor & aroma. The...

You don't want to rack on top of gelatin. You should get the beer cold for 24 or more hours, then add the gelatin on top of the beer. The gelatin attracts haze particles and, together, they sink to the bottom of the vessel, yielding a clear to brilliant beer. Gelatin takes about 3 to 5 days...

I use a diffusion stone with O2. I used to aerate 5 gallons for 1 minute, but started to detect some hot alcohol tastes, so I dropped down to about 30 seconds. Cheers, Glenn

Those days work for me I can pick up & hold & parcel out rice hulls to those interested. Cheers, Glenn

We're getting off of the ground. We have mostly experienced homebrewers with a few guys that are just getting started. It looks like we will be have a group brew on homebrew day - still working out the details. I will pass on your gracious invitation. We meet on the first Tuesday of the...

Yes, there's about 15 of us. We've had 3 meetings so far. First Tuesday of the month at 7:00 pm @ Iron Hill in the back dining room. Cheers, Glenn

Thanks for that! :mug:

They are the right subs to make to get closer to a true kolsch. Also, that seems like a large amount of vienna to me. Cheers, Glenn

OK with me.