In the recipe editor there is something I have trouble understanding. If the user selects for example 5 kg of a Castle Malting Belgian wheat the gravity is 1.083 (with an efficiency of 72%) as long as the mashed checkbox remains unchecked but decreases to 1.060 when Mashed checkbox is checked...

What does the Brewersfriend Device Map describe? My question may be stupid, but I’ll ask it anyway, just so I don’t stay stupid. I looked at the Device Map but I do not understand what it describes. There are color dots with numbers but no legend. Did I miss something?

I brew my first lager and I have just started the diacetyl stage. I monitor the gravity with a Float device as well as the temperature. I fermented at about 12°C knowing that the yeast manufacturer recommends between 12 and 18°C. Three days and a half ago, for the diacetyl rest I moved the...

Hi. I have a Float device from BrewBrain in Nederlands (similar to Tilt) and it is not an integration possibility in Brewer's friend software. Is its integration planned in a near future ?

Hi, It is the first time I use Brewers's friend software and I have trouble understanding why when looking at the water requirements for a brew as shown on the picture below there are several values for Preboil volume and Sparge water It seems to me that the actual values are those that are...

I plan to brew my first Pilsner. My recipe will use Floor Malted Bohemian Pilsner malt and I have water that comes from the Auvergne mountains in France. Here is its composition Ca 4.1 / Mg 1.7 / Na 2.7 / Cl 0.9 / SO4 1.1 / HCO3 25.8. All this seems very close to the Pilsen city's water...

Hello, I don't know if this question has already been asked but I find that the search for the best salt additions to reach a target profile starting from a source profile is done by trial and error and is not always obvious. However, I happen to already know of an online tool that allows you...

Hi, I am new to Brewer's friend and I have trouble understanding what are in the Equipment Profile the various hop utilization factors and how they are used. For example, according to Palmer, the bitterness can be evaluated using 2 functions: F(G) and F(t) where G and t are respectively gravity...

Hi, I am on the verge of bottling my beer but I have a doubt. Is my beer infected? It is in the state of the joint picture since the end of fermentation (one week). I put it at 8°C for a week to cold crash it but there is still some sort of small patches on the surface. There is not bad smell...

I was about to bottle my beer when, to my surprise, I discovered that my "cold crash" had ended with a superb ice cube (18 liters at -6 °F). How to explain this accident. In reality it is all my fault. I use an old freezer for this that I control by an Inkbird thermostat. The problem is that...