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You're talking about the cloud feature, which isn't the same as syncing devices. It's another service, with its own fee structure. Personally, I have 2 desktop licenses, a mobile and the top tier cloud subscription. But, I use the software for making beer commercially and there isn't a...

Just looking at the numbers you provided and assuming that you have a simple 1 gallon batch with no loss.... 62 / 2.75 = 22.5 points per pound. The original recipe assumed a potential of 38 points per lb of grain. So, your result is 59% of that. From that, it seems BeerSmith correctly...

This thread deserves an updated answer. Luckily, Northern Brewer gives us a key for calculating the bitterness of Hopshot. http://www.northernbrewer.com/documentation/hopshot.pdf Their calculation is 10 IBU per ml in 5 gallons (19 liters), and is based on boil time, so, we know that this...

There are (at least) two ways to handle this difference. First, and the most straight forward, is to use the 1.25 gallons as the constant. BeerSmith will add the extra water to your desired grist ratio. Then, after doughing in, simply unclick the "Adjust for Mash Deadspace "button and the...

The wrong term is being used. Double mash refers to two separate mashes that are later combined in either the mash tun (i.e. Adjunct American Lager), the kettle (i.e. full volume first runnings), or the fermenter (i.e. double batch into a larger fermenter). I think what you're talking about...

Quite the opposite. The higher the SNR % the less need for a protein rest. SNR is created in the malting process and is one of several indirect measurements of malt modification. Since SNR is expressed as a % of the total nitrogen in the malt, the higher the number, the more modification can...

Another way to look at this question is, "Why don't winemakers boil their grape juice?" K meta requires 24 hours before yeast can be pitched. A boil is just an hour. Winemakers don't use heat pasteurization simply because it sets pectin, resulting in a brown, hazy mess after...

The recipe is a prediction, based on the volume specified. You can always update the profile in the equipment to represent your actual volume. In fact, this is the way to create a very accurate equipment profile. There is also a carbonation tool in BeerSmith. Tools > Carbonation. This will...

Starting with them right of the shelf, there can be very wide differences. In each case, it's up to you to narrow the inherent variables to match your particular system and brewing style. Equipment: Does the software work from mash or brewhouse efficiency? These are different measurements...

You want to start with their recipe on its own. What you didn't say is if this is a boiled and hopped wort when you get it, or just raw, unboiled wort? Either way, your minimash wort should be its own recipe, too. The commercial wort should be treated simply as a sugar addition. Since Plato...

When using BeerSmith's Scale Recipe function, you should be aware of the options available to you because they make the task a lot easier. The scale function aligns the recipe with the equipment profile you give it. So, it isn't always linear because you may have different efficiency, trub loss...

Nope. Even the big boys do it with the boil, though they use a colandrea to superheat the wort and strip the DMS. At your altitude, you boil a little cooler than sea level, right? Perhaps more boil vigor and maybe a little longer would help? Just water back at the end to get your volume...

The best thing to do is to use one computer to store the brew log. So, you'd download the recipe and it becomes a separate file. You need to makes sure you update the recipe date, so you can see and sort them in the log. If you're using the free version of BeerSmith's cloud as a brew log...

I just tried it and the reset email came through, just fine. Make sure you're using the email address you signed up with. Also check your spam folder and any email filters you may have set up.

Can I assume that you drain the wort into a boil kettle, rather than lift all the grain out wet? If so, then the BIAB term is a red herring, for your process. If you’re draining the mashtun. You’re likely to experience lower grain absorption than the typical BIAB set-up. 1)...

Most electrode cleaning solutions are a blend of enzymes and a mild acid catalyst. They're designed to breakdown proteins and membranes that form on the sensor surface over time. It's classified as non-hazardous because it won't quickly react with other substances to cause harmful vapors or...

To avoid BeerSmith getting "confused" about volumes and calculations, make sure that your recipes are all closed when you make changes to the units or advanced options. I'm not saying this happened, just that it's a good practice. BeerSmith seems to make some calcs when you open the recipe and...

You're overthinking it a little. The first trub drop should be at high krausen (about 8 to 12 hours in) to remove break and spent yeast that's settled. Cold break will probably be floating, so you won't get much. The second trub drop should be about four days into fermentation. Just the...

The difference between the predicted boil volume and the sparge water is 0.72 gallons. This represents what BeerSmith thinks should be your first runnings volume. You show 0.45 gallons of water absorption in the mash, which is in line with the default of 0.96 fluid ounces absorption per weight...

The conversion feature depends on what's in the ingredient description for a replacement. Not all grains have replacements and not all extracts have grain. It also isn't as simple as just assigning a malt to each, either. All extracts have fermentability, which implies base malt. But, what...