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If you have any significant steeping time, then yes, add them as a Steep/Whirlpool addition and specify the stand time.

Yes. Rises in humidity can reduce boiloff. But it has to be pretty big, typically people in dryer climates don't notice a swing in boiloff.

What I've given you is the metabolic heat generated during fermentation. Once started, yeast works at a pretty consistent pace when given optimal controlled temperatures. So, "peak" is going to be relative to your conditions (including OG). The thing to do is look at the total btu created and...

Maintaining temperature doesn't require nearly as much power as crashing and chilling. The most intense heat generation by yeast is in the first 72 hours. There is a logarithmic rise in heat as yeast goes from low to high krausen, but in most cases the available chilling power needed to...

Humble Pie. Never seen a brewer pair their beer with it. ...Or crow.

BeerSmith's Brew Log is its most talked about "hidden in plain sight" feature. You can organize recipes in several folders based on source, or brewing style or whatever you need to keep them organized. In the Home ribbon, dead center, is the line "Copy to Log." It's right above "Copy to...

Fundamentally, it's not. Verdigris is just the name for the green patina. The use of Acetic acid can mean it's composed more of Copper Acetate than the Copper Chloride from just time and open air. Honestly, I can't say because there's a few variables to consider. If the patina was evenly...

Probably not. In that form (copper oxide) is a yeast nutrient. I suggest that you not use an acid to clean the copper coil. Just flush with hot (>170F) water and store it so it can drain. Use an acid sanitizer like Starsan before using it. Vinegar ( and many acids) accelerates oxidation. The...

There isn't enough difference between Best and Weyermann to account for that difference in pH. Best has a little less lactic potential, but only like 0.2 pH for similar percentages (<10%) for water RA of ~100, and I'm estimating high. For the recipe shown, I'd expect no more than 0.15 pH...

Answer: When the wort is cool. The yeast scavenge free oxygen and it's a lot easier to retain O2 with cold beer than hot. Don't waste the effort to whisk it until it's under 90F. HSA precautions were an observation about major brewery practice that lost its science foundation and became...

Calcium Oxalate is beer stone. It's typically seen as a sheen or as flecks, depending on the cause and age of the beer. It's most often associated with beer lines and is seen as a haze. It can also build up to visible levels in bottles and kegs, but since most homebrewers are using...

Two common causes come to mind. 1) Simple precipitation along with both cold break, or hop polyphenols. 2) Excessive foaming or churning while racking and bottling. This is by far the more common cause and is usually accompanied by reduced head retention or an inability to hold tight...

The Volume Loss portion of your statement isn't what the OP was discussing. He was discussing kettle gravity, which relates only to Mash efficiency. Volume loss is part of Brewhouse Efficiency, which is a different topic. The simple check of gravity points in to gravity points out that...

True! The IBU level has only a handshake association with bitterness perception. It appears that the percentage of CoHumulone and AdHumulone Change the way we perceive coarseness and persistence in the bitterness. So, 100 IBU of Horizon or Warrior will be a little bitter, but seem to fall off...

In beer flavor, "balance" is the shorthand term for "transitions of flavors within a sip." Even if the transitions are all within one flavor group (hop related, yeast related, special ingredient, etc.) they still describe that beers' balance. This leaves room for transitions through the whole...

The BJCP didn't dig the hole. American Craft Brewers did. The guidelines are a response to commercial (and sometimes historic trends) not the creators of them. With so many variations of IPA that bear no resemblance to historic versions, the letters are a bolt-on term to signal the consumer...

Once the 100 IBU saturation point is reached, just as many isomers are being destroyed as are being created. The "broken" isomers begin to bond with wort sugars and melanoidins, rather than just precipitate (though a lot of them do bond to proteins and polyphenols, then precipitate in trub)...

Frustratingly, water is the one ingredients without a price field. A workaround (ugh...) is: Add it as a misc ingredient with the addition ratio being 2 gallons per gallon. This'll account for the default grain water absorption plus a little extra.

When you scroll to the bottom of any recipe, there is a button labeled, "Save as Default Recipe." Apparently you hit this at some point. For both mobile and desktop versions, I created a recipe with just some basic pale malt, my favorite bittering hop, plus my equipment, mash and fermentation...

How did you measure the color? SRM is actually tough for any software because it only calculates one wavelength of light. Even then, you're supposed to measure it through 1 cm of depth. I don't see a lot of brewers following that protocol, though. Anytime you're measuring color through the...