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  1. K

    Water chemistry question about Chloride Sulfate ratio

    the wording for the cl/so4 ratio is coming from John Palmer's spreadsheet verbatim. we did not put much thought into it since I think it is somewhat arbitrary. but many users are looking for cl/so4 ratio so we had to put it in.
  2. K

    (DONE) Brix to FG calculation

    Re: Brix to FG calculation Brix and Plato are the same when you deal with a sucrose solution. But wort and a sucrose solution, that have the density refract light slightly different. That's why there is this ominous wort correction factor. Note that in brewing we use the density of the wort as...
  3. K

    Mash thickness discussion.

    I have also seen this argument being used to say that thick mashes create more fermentable wort. In that case it is mentioned that thick mashes stabilize b-amylase and thus extent the time it is active. You may be interested in reading this: http://braukaiser.com/wiki/index.php?ti ...
  4. K

    (RESOLVED) PPG loss in boil?

    Re: PPG loss in boil? No, this is not possible. How are you taking your pre-boil and post boil readings? If you cool any of them they have to be cooled in a closed container to eliminate evaporation. Kai
  5. K

    (DONE) brew button on my recipes when using phone

    Re: I don't see a brew button on my recipes when using andro Thanks. It does appear in landscape mode.
  6. K

    (DONE) brew button on my recipes when using phone

    On my phone I don't see a brew button for initiating a brew session.
  7. K

    mash chemistry

    the problem was that you did not specify the correct malt types for the specialty malts. I saved an updated record here http://www.brewersfriend.com/mash-chemi ... id=TD2K7N5 with those settings I get to a mash pH of 5.7. You may add some acid to get that closer to 5.5 Kai
  8. K

    New brewing water calcuator

    someone pointed that out on my blog. That happened when I moved them from the target to the overall section since the target section lists SO4 before Cl. Kai
  9. K

    (DONE) support multiple equipment settings

    today I did a 1 gal BIAB and I plan to do more of them. For that I'd like to be able to work with multiple equipment settings since the grain absorption is different. I'd also like to enter the boil-off in %/hr so it scales better to smaller batches. Kai
  10. K

    Straining Wort

    I'm jumping on this b/c this is one of the earliest things I learned in home brewing: When I fist brewed I attempted to stain the wort through the screen that comes with the large white plastic funnel and it clogged horribly. I was about to invest into a large SS strainer to alleviate the issue...
  11. K

    Carbonation calculator

    I also have a spreadsheet for that. It should be linked to that article. Just another calculator that wants to make it into BF. Kai
  12. K

    (RESOLVED) Conversion efficiency

    Re: Conversion efficiency I'm having a dejavu since I thought I already replied to this. The conversion efficiency is only for the mash. You need to use the gravity reading from a well mixed mash and the water volume that is in that mash. If you are taking a preboil gravity you are not testing...
  13. K

    (RESOLVED) Conversion efficiency and sugar

    Re: Conversion efficiency and sugar The conversion efficiency is for the gravity of the mash. You should not add sugars to your mash since they don't need to be converted and you'll end up loosing some in the spent grain. Kai
  14. K

    (DONE) generic beer label generator

    Nice !!!
  15. K

    (DONE) Calorie count

    Re: Calorie count here is a useful answer from A.J on HBT: http://www.homebrewtalk.com/f128/what-h ... ost4939112
  16. K

    (DONE) Brix to FG calculation

    Re: Brix to FG calculation It seems that different brewers have different factors for converting Brix readings to Plato. For me Plato = Brix * 1.04. That doesn't agree with the one from BS, which seems to be Plato = Brix * 0.976. Maybe that's why the post ferment refractometer readings never...
  17. K

    Set fermentables by %

    I like this too. What I do is to add the percent numbers for the fermentables as kg. This means I end up with a 100 kg grist. I then adjust the boil volume to get to the desired OG and then scale the recipe to my actual boil volume. It would be nice if this was native support for entering...
  18. K

    Saved custom fermentables?

    Larry, I think what Luca is looking for is to be able to contribute to the public grain library with grains he commonly uses. Kai
  19. K

    Fermentation activity

    I'm not seeing anything. Was there supposed to be an image or link? Kai
  20. K

    Yeast Starter with Steps question

    yes, that's how I would do it. Let the yeast settle, decant and add fresh wort. Kai

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