Yeah, no retailers or suppliers in Canada for that matter -- I've got to order from the US with shipping and conversion rate adding to the bill. I've heard there are a couple suppliers for Ondea Pro in Oz -- Mates Rates and BeerCo are the two I know of. I'm guessing no Ceremix though? That seems...

I do the same using the Other section. But maybe I'm missing something with a new Enzyme ingredients category? (I'm assuming Other ingredients or mashing guidelines would be the most likely place to find this). Agreed, it would be super helpful to have a calculator to allow you to save preferred...

gotcha, i can see that could work for making sure the dashboard is correct. But it doesn't preserve the delta for future troubleshooting -- I want to know if my attenuation was below my expected % so I can adjust process/ingredients. Good work around for now though, thanks!

@Pricelessbrewing @Yooper -- Not sure if this got any traction? I just saw an older post suggesting ability to create mash profiles, similar to equipment profiles. I think that could be an even better solution for this. Thanks!

I did a preliminary search on the topic -- apologies if this has been addressed somewhere already. Why does the main dashboard in the brew session show FG as the predicted FG from the recipe rather than the brew session's actual FG from the "Fermentation Complete" log entry? As I go through...

Over in the gluten free brewing world commercial enzymes play a big role in starch conversion for malted gluten free grains that are typically lower in DP (and where higher gelatinization temps can denature the endogenous enzymes before they have a chance to do their work). GF brewers using...

Yes, thanks. That's what I'm looking for -- an adjustment after mashing has begun, not an adjustment to a calculated value in a recipe. I can now see how the advanced water chemistry calculator can sort of get the output I'm looking for, but it's way more convoluted than what I'm trying to...

Thanks, probably skimmed over the acid section when making my water chemistry adjustments for recipe planning. But I don't think this addresses the on-the-fly adjustments I'd make during the brew day based on actual pH readings. I typically don't add acid proactively to the mash, and as a gluten...

Hi. Don't think this feature exists yet on Brewer'sFriend, but one I use regularly on brew day. Input variables would be measured pH, target mash pH, amount of grain, volume of mash and sparge water, type of acid used for adjustment (e.g. lactic or phosphoric) and its concentration.Output would...

I've searched but haven't found anything on this. If there is not currently a way to do it, I'd like to see a way of creating different mash profiles (temps and durations) and then being able to select that profile in the recipe design rather than having to do this from scratch each time. Thanks