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The classic definition of brewhouse efficiency is measured in the kettle. BeerSmith uses the term to describe what should be called Brewhouse Yield. In BeerSmith, brewhouse efficiency is simply the percentage total sugars available that actually get into the fermenter. It does not include losses...

It sounds like the Loss to Trub & Chiller number may be a little high. This would have the effect or giving you an actual post-boil kettle volume that is a little more than what BeerSmith is predicting. If the Mash and pre-boil numbers are accurate, this would be the adjustment I'd make.

In the lower left corner of the Mash tab, your mash volume needed and mash tun size are shown. If they have red dots next to them, you've exceeded the mash tun size. The software doesn't stop you from overfilling anything. But it does give you a little notice that you need to double check...

Any BeerSmith profile is going to be as accurate as the information you gave it. I recommend that you do at least one water run (including boiling it) to get a real sense of what your losses and yield will be. It'll get you in the ballpark. On new systems, my first batch has always been...

Caramelization doesn't significantly reduce fermentability until very high temperatures are reached. Neither does the Maillard reaction. You simply get a lot of coloring power and associated flavors for a relatively low amount of weight. Yeast still has the ability to consume the sugars involved...

Yes, it pretty much is that easy. You now can tailor the profile to the exact specs of your equipment and techniques. BTW, I thought there was a 15 gallon pot/10 gallon cooler profile in the equipment list. Equipment profiles should be thought of as a general concept and not an exact blue...

It sounds like what you're asking about is Top up Water. In your equipment profile, there are fields for both preboil and post boil top up water. If you're doing this on a recipe by recipe basis for gravity adjustment, just click on the red check mark next to equipment in the design view.

1 gallon yield, no losses. It's a dilution equation. SRM isn't as absolute as you're making it out to be. It's measured at one single wavelength, through 1 cm of depth. We brewers already bastardize that scale by applying it to a wider range of color, with varying light sources and at...

Although labeled SRM, the color field in grains is expected to be in Lovibond. Obviously, the wrong name was used. Your simple check of this is 1# in 1 gallon of any specialty malt follows Morey's formula for conversion in beer.

Actual SRM is based on a 1cm thick sample. If you're looking through the whole glass, of course it's darker. Plus, your light source should be as close to full daylight as possible.

Aside from legal definitions (there is a minimum hop level required in the US to call it "beer") that go way back to the introduction of hops, a survey of surviving recipes finds that something is always added as a counterpoint to grain flavor alone. Most often, the counterpoint flavor has...

Most of the time, these problems are line related. If you are in a place that serves a lot of Bumco for the masses, it'll probably be worse. Lines should be cleaned every 2 weeks in a bar setting. Low volume retailers (less than a keg a week) really don't seem to get much, if any, line...

Hello everyone! I stumbled on this thread while looking for something else. I had to register to give Kudos to TexLaw for doing a masterful job of explaining the exam and what to do to prepare. The exam is fundamentally about your ability to communicate clearly over many beer related...