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My kegs are 25" x 8.5". It really depends on how the freezer compartment is arranged, and how large the "compressor hump" is in the back of the fridge.

Before you brew this, I just want to ask if you've tasted a cucumber beer before. I tasted one at a brew fest, and if it had been a little later in the day, I would have barfed up a belly full of beer right on the spot.

Thanks guys. the_bird, what kind of flavor are you getting from the cherry wood?

The recommended dosage for peat-smoked malt is 2-10%. At what point in this range does it go from being smoky to bacony? Thanks!

Thanks! The Rager calculations are being done according to http://realbeer.com/hops/FAQ.html The formulas are (from brewtarget's source code): utilization = (18.11 + 13.86*tanh((minutes-31.32)/18.17)) / 100.0; if( wort_grav > 1.050 ) gravityFactor = (wort_grav - 1.050)/0.2; else...

That thread kinda died...probably because I couldn't provide a really good motivation for recipe submission. But yeah, just didn't collect enough recipes.

I'll break down all the calculations: MCU (malt color units) = X (lb/gal) * Y (MCU/(lb/gal)) X is the concentration of the grain in the batch Y is the Lovibond color. ==Morey== SRM = 1.4922 * MCU^0.6859 ==Daniel== SRM = 0.2 * MCU + 8.4 ==Mosher== SRM = 0.3 * MCU + 4.7 Someone...

0.75 lb of roasted barley in an 11 lb batch will DEFINITELY give you a strong coffee flavor. Your grain bill is 6.8% roasted barley, and usually people use less than 5% when they specifically want a coffee flavor. Roasted barley is very strong, so if you want it to be more subtle, you should try...

For #2, see above posts. #3 is the focus of the next version. Brew logs and keeping track of your performance on your batches. For the last one, yep. Definitely going to integrate brewtarget with Dropbox or something similar so that you can open it from whichever device and always see the...

Where is Randar?

Yeah, until now, I have been EXTREMELY SLOWLY filling a glass up, then waiting like half an hour before drinking so that it's not like drinking champagne. This is just torture though...it's like that glass is just sitting there, taunting me. This is why I have to get this problem fixed :) I'll...

Revvy, I was just using "lager" to mean "cold-condition," which is quite common for Kolsch. The original fermentation temp was about 60F, and after a few weeks, it seemed done, so I started the cold conditioning (I know this yeast goes dormant below 55). Unfortunately, it appears that the yeast...

Yeah, as long as you keep your recipes.xml file, then your ingredients that you put into the recipes won't go missing.

I wish I could do that, but at room temp, it's a beer geyser!

So, I had a Kolsch that I bottled a few weeks ago. I had dropped the temps down to 45 degrees after a couple of weeks to sort of simulate lagering. I think it must not have been completely done fermenting, because those bottles are WAY overcarbed. When pouring, the glass is like 90% foam...

That is one awesome pic! Haha, I wish I could just drop by Colorado...corned beef + cabbage + beer is appealing to me Irish side :mug:

Actually, I would LOVE if anyone reading this has experience with porting Qt apps to the iPad and other mobile devices.

Hm. Seems to be only on the mac build. I'll see if I can figure it out and issue a fix. Thanks!

This thread is deprecated. Please see the 1.2.4 thread. This is the release of Brewtarget 1.2.3. As always, it's completely free and open source (donations very much appreciated!). It works on linux, windows, mac, and more. It's compatible with recipes by software that use BeerXML like...

Guys. Brewtarget 1.2.3 is out, so this thread is effectively obsolete. Please do not post anything here, but rather on the new thread. Thanks!