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Freeze concentrate fresh watermelon juice [emoji3]

It's a feature I'm trying to use more. I usually just use it to note my process with specialty ingredients. Just don't forget to review your notes lol.

It wouldn't show up with the ingredients on the design tab but you could always write all that stuff in the notes tab. I know it's not what you were looking for but at least it saves with the recipe. As long as you review the notes before you brew you'll know exactly what you did.

I've only used Thomas Fawcett Brown but it has the exact same character. Burnt toast or crust with some subtle roast. Never had toffee or caramel notes. Though I do think the stuff is sort of a chameleon malt the way it blends in differently with different malts. It doesn't always just hold its...

Smell your summit and azacca before pulling the trigger on this. Ive gotten summit that smelled so strongly of garlic and onion I threw it out. Azacca isn't bad but what Ive gotten my hands on has been sort of meh. Very stereotypical hop character. I think of it as more of a filler than...

Gotta agree and that's how I planned on dry hopping the IPA I have going. Though I have had another idea. If you add a little sugar you could prime the keg while dry hopping it then jump the beer over to another keg. The benefit being you don't lose any of the volatiles like you would in a...

The LODO guys have been dry hopping in the primary towards the end of fermentation. Ive been thinking of a way around it but you just can't get anything into a keg without opening it and letting air in unless you use hop extracts.

That did the trick thanks!!!

I just tried to download the update and its working fine to replace the file but when I open Beersmith I don't think I have the updated version. Im not seeing any of the stuff everyone is talking about. Has anyone else had this happen?

Im unfamiliar with 677 but I'd think it should have dropped the ph lower than that by now if the lacto is working its magic. I know @BajaBrewer made this using 677 and mentioned getting good results in ~36 hours. Im wondering if you didn't get much growth in the starter since it was at room...

My favorite is smoking them. Adds a nice complexity and a bit of sweetness to the finished pepper blend. Oven works well too or even just leaving them out on a window sill does the trick though it takes longer. The key is cutting the pods open. This way they'll dry out instead of rotting.

I noticed that 3 days is about how long it takes to get the sourness I like but with each day the headspace in the carboy gets a little bigger. Not a big deal but I get some very subtle funk. So I took some of the cold side aeration tricks floating around and applied them to the souring process...

What were the esters like?

No worries you mentioned 3 gal batches so I thought maybe you were using mini kegs. I asked because I came up with an improved method for those willing to sour in a corny.

You got it

I got the lacto from Ritebrew.com but it looks like they're out of stock. I'm not positive but I think there's another smaller vendor that carries it. Might take a little googling to find. I do ~5.25 gal batches so I can save some lacto and still get 5gal into the keg. The main thing is filling...

Google "closed system transfer carboy." Theres a few HBT links that come up and Im 90% sure one of them used a Speidel fermenter or something similar. From what I can tell though, if you put a barb at the end of your gas line(obviously coming off the regulator) then you can swap it in place of...

I see what you mean now. Does this mean you have to keep the program updated with your stock though so it doesn't go back to the default?

Maybe I'm confused but couldn't you already do that by double clicking on the ingredient? You can change the name and pretty much all its values after adding it into the recipe. Same thing for malts. Regardless some of the other features seem like a nice step up. Switching the weight setting...

I'm not sure but just in case I would back them up anyway, even if it's on paper. Last thing you want is to lose your recipes.