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Obviously I'm biased, as I have my own software. But as such I have a pretty good understanding on what some of the issues are whether the more popular software offerings available right now. I don't know if I followed your walk through fully though, can you break it down into a sequence and...

70% is typical for a lot of setups. If you're uncertain, you can get a reasonable estimate using my software (Priceless' BiabCalc) based on your equipment, process, and the recipe.

No, you just use as much water as you need to hit your preboil volume, and make sure your mash pH and chemistry is in line with what you want.

Try again, you're still not getting the relationship between grains, and OG. If you increases the amount of grain, you're decreasing the efficiency, and increasing the OG. The three are inextricably linked. Beersmith ignores the efficiency relationship, which is why it lets you do that. So...

Do you still have the files? If so, just copying the default_db.sqlite file into the new brewtarget/data folder should do it. Otherwise, you can choose a new database folder under tools, options, directories.

Magnets are not a foolproof test. If a magnet sticks to it, you're guaranteed it will work. if a magnet doesn't stick to it, it just means it's unlikely to work. Not that it won't work. How well a non-magnetic SS works with induction will depending on a bunch of tons of different factors...

I'm sure you realized it, hence the nevermind but for those reading. No, beersmith does not have a efficiency prediction model. You MUST tell beersmith what efficiency you anticipate in order to get an OG, it will not adjust your efficiency based on the amount of grains being used.

Man this threads huge, @CvilleKevin you should add a link to your sig the most up to date complete list of all yeasts you've tried post. Stuffs hard to find.

I was totally ready to dismiss it before looking at the pic. Apart from. Having to stir in a slightly strange motion, that's actually a good way to do that. Cheers apple

In the main window, in the recipe section, there's a user input box for "Efficiency (%)".

1 gallon at room temperature weighs ~8.3304 lb. The instrumental error of reading to the tenth decimal instead of hundreth is equivalent to less than 1 oz. 0.05 (lb) / 8.3304 (lb) = 0.006002112743 0.006002112743 * 1 (gallon) 164 (oz/gallon) ~= 0.77 oz The maths a lot easier for...

No need to worry about headspace during primary fermentation, only if you're going to be aging the beer. Re: c02 purge Kinda but there's still some oxygen present, iso it's not all the way purged. That's assuming a good bucket seal, it's not uncommon for buckets to leak, which will bring the...

Best is weight. Second best is a ruler. Third best would be a DIY dip stick.

Grain Potential is the a measurement of how much sugar 1 lb of that grain contains when mashed. Typical average value for a recipe is 1.036-1.037. You can get that number from reading the malster specs from each individual grain and computing the weighted average. Average Potential = Grain...

Grains scale linearly with respect to batch size, and brewhouse efficiency. At least close to linear that the difference is minor. Hops for flavor, dry hop, whirlpool, flameout, and aroma additions scale linearly with batch size. You will then need to adjust hop additions to get your desired...

Another likely source of measurement inaccuracy would be the preboil gravity. It's common for wort to not mix evenly very easily, meaning the wort from first runnings (mash drain off) and second runnings (from sparge) don't mix homogeneously, and the sample you pulled bring a poor representation...

The method psoted above by Doug, what I call the “extract weight” method is the *correct* way to calculate these. However, there’s another way that is very close ~0.2% difference that is IMO much simpler. I call this method total gravity points. Really the only complicated part is the...

Because some people like keeping things simple, some people don't know any better, and some people would rather do things correctly even if it is a bit more work. I'm in the latter camp. Any recipe will ALWAYS need to be scaled to your equipment and efficiencies, always. Even if it's at...

Recirculating generally helps a little with conversion, but it won't significantly increase the lauter, mash, or conversion unless you're having other issues. Think of it like this, if you have apple juice and recirculated with more apple juice, would the amount of sugar change?

You will always need to scale your recipes twice. Once for your equipment (volumes, losses, etc), then again for the efficiency