I was reading about coffee extraction this morning, and seeing commentary that percolating or drip/pour-over methods result in more efficient extraction of the good stuff. (though many will argue there are other goodies left behind that immersion can extract via French Press for example) This...

I have recently detected what I can so far best describe as a dry & powdery SweetTart-like aroma and flavor. I've experienced this before when judging, but it has been some years. I find it strange to detect it so much back-to-back. (over a course of maybe 3 weeks) I've found it in three recent...

Look, I get this style has been made for well over 500 years. I'm not arguing with German brewers. But I can't for the life of me figure out how they think that the phenols in this style is anything like Cloves. Are Cloves in Europe different than in the U.S.? Grab some Cloves in your spice...

I'm fixin' to make 2 5-gal batches for a fest this weekend and am curious about carb level for this beverage. I like the level Lagunitas uses in Hoppy Refresher. I just have no idea to gauge how much pressure to use to achieve that 'soda water' level of carb without the body of a beer in play...

I'm looking to get into making Hop Water and have found recommendations to target 3.2–3.6 pH before the hop addition(s). I tried playing with the Advanced Water Calc, but it seems the formulas require a malt bill. I managed to test Beer Color for Grist Info, choosing 0.1 oz and 0 SRM, but that...

[Maybe this should be under Calculator Support, but I suspect it is working as designed, so I'm putting it under Feature Requests.] I sometimes need to hold back some or all of my salts to the boil, so as not to drop pH too far. And while I understand moving those additions to the kettle do not...

I frequently have to bounce back and forth when doing a water calc between the Calc and the More section of the Recipe Editor to check if my RA is in line for the style. It would be nice if the style RA range was pulled into the Summary section and some indicator (similar to the ion level...

It would be nice to have separate log types for Post-Boil and Post-Chill. (as I understand it, Post-Boil currently *is* Post-Chill, named 'Boil Complete' in the logs) This would aid in tracking loss to chilling, which I've found can vary considerably with the chilling method or equipment used...

We routinely check gravity, temp, and pH throughout our Mash process. We are currently using 'other' as the log entry type, but it would be nice to have a specific type for this (without defaulting each time to 'mash complete' type) and the ability to see this data on a graph just for the Mash...

Currently, I maintain a spreadsheet where I track various data points, such as: Grain Absorption Boil-off loss/rate Chilling loss Kettle loss Miscellaneous/plumbing losses Fermenter Trub loss Efficiency I'm taking that data from my various log entries. But if BF is already collecting that data...

There are 4 settings in the General section of a user Profile under the Recipe Editor Settings heading that really should be part of the Equipment Profiles. Those are: Brewing Method Batch Size Target Default Batch Size Default Boil Size These preferences are dictated by the type and geometry...