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That is at the very top of my "to do" list for the web version so I expect to add it soon.

You can use the desktop to create a cloud recipe (or the web version) and access that from either the BeerSmith Web version on your phone (just log into BeerSmithRecipes.com to run BeerSmith from your phone browser) or you can open it in the BeerSmith app.

BeerSmith is still alive - I launched the web based version (which you can use from any device, even mobile) well over a year ago, and I'm working on continued desktop improvements. Also regarding the "session" issue: What I do is brew a recipe, keep track of it in the recipe notes and...

I had some major issues with the old forum software (for which I apologize) including many users being blocked and a series of Denial of Service attacks that made filtering/moderating almost impossible. It reached a boiling point in the last few weeks, so I completely replaced the BeerSmith...

Printing is supported also from BeerSmith Web which is phone/tablet compatible.

Here's some of the release notes: Version 3.2: Profile and Ingredient Overview for BeerSmith Web | BeerSmith™ Home Brewing Software (Main addition here is the ability to transfer cloud profiles/ingredients) Version 3.1: BeerSmith 3.1 Release Notes | BeerSmith™ Home Brewing Software Version 3.0...

Also regarding printing issues above - the quick workaround is to go to Options->Reports and check the box "print to browser".

Email me the link for the Clawhammer BSMX file and I can get it posted as an add-on.

The biggest change is the web version which you can access by logging in at Beer Recipe Cloud by BeerSmith - Homebrew Beer Recipes - it runs from any browser - even your phone or tablet. Here's a summary of changes: BeerSmith for the Web Released Brad

Drop the refractometer (at least for mead) - I've found that high gravity meads require a hydrometer to get an accurate reading. The refractometer equations don't seem to work well for high gravities.

You need to monitor the pH as fermentation progresses - usually the pH drops near the beginning of fermentation which is when you would need to add the potassium bicarbonate. Later in fermentation the pH usually stabilizes and no more additions are needed at that point.

You don't need to add acid to mead. In fact in general the problem is often too much acidity, which can inhibit a complete fermentation. The best thing to do to avoid to much acidity is monitor your pH during fermentation with a calibrated pH meter. The ideal pH range is 3.6-4.2 (roughly) and...

It may be tannins from the fruit - don't panic. Stir it in and carry on.

Even the top commercial peach meads from places like Schramm's or Moonlight are very light in peach flavor - unfortunately it fades pretty easily. Apricots, which give a peach like finish hold up a bit better, but still it will be a light flavor even with a bunch of aprocot. Cranberries hold...

My rule of thumb is that stronger, high gravity meads (sweet mead, show mead, big melomels) are not carbonated or refrigerated. Lighter body meads or low alcohol meads and melomels may be carbonated and sometimes refrigerated if appropriate.

I have tried both primary and secondary and don't find that a lot of fruit aroma carries over in the secondary for me because these things are still fermented and aged for a fairly long period. However if you leave enough residual sugars (which for blackberry is a very high FG) you will get an...

I recently made one with 16+ lbs Blackberries in the primary. I bagged the fruit and left it in the primary of 7 days and then removed the bag. Also racked it a week later once the primary fermentation was mostly done to get the mead off the sediment. So far it is fantastic -the blackberry...

I like to package in 375ml bottles - usually the tall bellisima ones as they are attractive. If you want to get fancy, cork them, wax the tops and label them. I believe wines and beers can get "light struck" by exposure to too much light and I think its also possible with meads so I go with...

To get fruit flavor you have to do two things - first use enough of the right kind of fruit. Fruits high in acidity and tannins come through best such as blackberries, raspberries, currants, cranberries, tart cherries. You generally need at least 2 lbs/gallon as a minimum and 3-4 lbs/gal is...

Thaw it first, then mash it up a bit while its still in the bag (at least with berries, if it soft fruit you can probably just leave it sliced as is), and next put it in a large mesh grain bag like you would use for Brew-in-a-bag or a very large steep. The grain bag will keep a lot of the...