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Another helpful comment, thanks. I think BS is a great tool, it has certainly been a fun new adventure after many years scribbling in notepads. I've gleaned a ton from this thread and thank its participants.

Sounds super cool!

Heady is wonderful! However, the key is in my opinion not the yeast. What makes this canned beer so special like the others included is precision of process and specifically, not mentioned in the BYO article is the Alchemists amazing ability to retain the most robust aroma hop oils in the...

There's no problem making a mini mash for a starter you just need to reach an appropriate gravity which you can suss from most calculators. Nonetheless, if your LHBS is close I'd just get some DME. Another option is, using a calculator to be sure, pitch additional dry packs if you've got them on...

As Papazian stated so long ago leaving warmer fermenting beers on yeast longer will result in richer estery flavors. For example, I have currently 2, 5 gallons portions of the same 10 gallon wet-hop pale ale fermenting now. The first I racked to dry hop. The second, I left on the yeast...

This sounds interesting. Very good advice from the 8-ball. I really like oak and being liberal with the booze! Only thing I'd add is start soaking now, cause unless you soak for a while you won't get the run favor, unless of course you just add rum :-)

Copy that, yeah I packed it full, I'll try again thanks.

On this note, I'll add that I did try a HBT user tip and try a tea ball of pellets in a keg. I don't think I really noticed its appearance in flavor aroma or clarity vs the bottled portion. That's why I got a HR, cause I really like leaf hop aroma and flavor!

Cool that's how I see it. Excited to draw through a few ounces of Citra! I steam my whole leaf hops when I dry hop into secondary. Thanks.

I'll sterilize my in-line infuser equipment, but what about steaming hops like when I dry hop (not planning to)? Second, do others blow it off with CO2 before hooking it into tap line? I see the benefit, but since a beernut is not 1/2" NPT it'd kind of a pain! Thoughts?

Ok of all my HBT research this is the big one. Thanks. I'm continuing to research and apply your feedback. Thanks again. I've been making beers myself and friends like for nearly 2 decades and I like really software programs. Thanks for participating my thread, I'll let you know what I figure out.

Hmm surprised there wasn't any follow-up here as this is interesting and HD has a good question.

Its the No mash out setting, duh.

I must I'm doing something wrong, but these are the pitfalls I'm referring to. I'm planning to do an easy cooler mash, (normally I mash and boil in my kettle) and set into BS a 10 gallon cooler-kettle mash with 23 lbs of grist. BeerSmith calls for 80 quarts of water which is ludicrous!!!! I need...

Yes, BS is a great tool with pro's and cons.

This is a helpful forum thanks.

Ive brewed about 40 batches now with BS. Overall its great, pitfalls I haven't really encountered unless you're inattentive to the equipment setup and/or blindly follow the water volumes. The only thing I don't like about BS is not being able to add items to my inventory that it doesn't have...

Google any force carb chart for temp and pressure.

Drink it.

Heads up this may work for sterilization but it will not clean the insides of your bottles. As the saying goes, "you can sanitize a turd, but it's still a turd".