Printing out the Brew Steps - too many pages

Discussion in 'Brew Sessions' started by AHarper, Apr 20, 2019.

  1. AHarper

    AHarper Well-Known Member

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    I was reviewing the Brew Steps so I went to Profile / Brew Steps so I could see what was in there.

    I like to work on paper so decided to print them out. Normally this is done by Ctrl+P or Right Click and selecting Print. Well it's only a few screen's worth, three or four pages at the most?... WRONG!!!
    To my surprise, although each step may appear to be one or two lines of text deep, the step frames are expended to full size when Print is exported and they take a full page each.
    Sixty Nine pages is too much to print out.
    Can we fix this to a more sensible size please?

    Go to Print This:
    upload_2019-4-20_14-22-23.png

    And you get this;
    upload_2019-4-20_14-26-9.png
     

    Attached Files:

  2. Vallka

    Vallka Well-Known Member

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  3. AHarper

    AHarper Well-Known Member

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    Similar but I want to review and modify the brew steps - not use one already designed - although it is useful.

    I know I am being difficult but maybe, just maybe, someone else does the same as me and I have exported the whole page as an HTML page and edited it in Word but it was a pain in the donkey.
     
  4. Yooper

    Yooper Administrator
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    We looked into this seriously, and found that we can't think of another scenario where someone would print the brewsteps from the edit window. Normally, we edit the steps and then print them out with the print function. You could print all the steps, then edit them, then reprint, and that would take just a couple of pages if you really wanted to print out all of the available steps and look through them.

    If you print the steps from the brew log, or in the recipe view part, it would be about two pages.
     
  5. AHarper

    AHarper Well-Known Member

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    Well you have done something now as I can no longer copy the page (shift + page down) so I can replicate what I did... mmm curious.
     
  6. AHarper

    AHarper Well-Known Member

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    This is what I was aiming to get... - only 6 pages at single line spacing... just in case anyone else wants it - though I guess few will.
    =====================================
    Brew Steps

    Top of Form

    All Grain Steps

    Setup

    Double check that all ingredients are on hand.
    Make sure ice is on hand for ice bath, or fill up freezer trays (optional - only for ice bath).
    Note: selecting this option will toggle all the above.

    Make sure valves are closed on HLT, mash tun, and brew kettle.

    Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).

    Heat water for sterlizing bucket

    Example text: This recipe calls for 7 gal (28 qt) of water given the recipe and your equipment profile.

    Begin heating strike water in hot liquor tank (HLT) or secondary kettle.

    Add brewing salts as recipe calls for or to style.

    Weigh out and mill grains if not already milled.

    Clean workspace, setup mash tun and kettle and ensure they are clean.

    Prepare hops additions.

    Measure out all Salts required for the Mash

    Mash

    Heat Strike water to appropriate mash thickness requirements

    Example text: Strike water volume is 4 gal (16 qt) at default mash thickness.

    Add 1/4 Campden to Strike water.

    Example text: Add 1 tsp of gypsum to mash.

    Add Brewing Salts to Mash Tun

    All mash steps. Note: selecting this option will toggle all mash steps.

    When strike water is ready, pre-heat tun, begin dough-in procedure.

    Take sample of Mash for pH check.

    Start 60 min Timer for mash process

    Check Mash temperature and adjust as required.

    Boil

    Example text for extract and partial mash: Fill kettle to a pre-boil volume of 3 gal (12 qt).
    Example text for all-grain and biab: Expected pre-boil volume of 3 gal (12 qt) needed to hit batch size target.

    Example text: Whirlpool 1 oz of CoolHop for 20 min at 180 degrees.
    One line for each hop added during this step.

    Collect pre-boil gravity sample. Record the value when it has cooled down.

    Fire the kettle and bring to a boil. Stir well as hot break occurs to avoid boil over.

    All boil steps. Note: selecting this option will toggle all boil steps.

    Boil complete. Flame out.

    Example text: First Wort Hops - add 1 oz of CoolHop to kettle.
    One line for each hop added during this step.

    Finish

    Cool wort down to ~70F / 21C.

    Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.

    When wort is cooled to ~70F / 21C, transfer wort into fermenter.

    Aerate wort by shaking, rocking, splashing, or with aeration stone.

    Take gravity reading.

    Pitch yeast.

    Fit with airlock or blow off tube for high gravity or dark beers.

    Move fermenter to temperature stable area protected from light.

    Clean up equipment.

    Partial Mash Steps

    Setup

    Double check that all ingredients are on hand.
    Make sure ice is on hand for ice bath, or fill up freezer trays (optional - only for ice bath).
    Note: selecting this option will toggle all the above.

    Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).

    Example text: This recipe calls for 7 gal (28 qt) of water given the recipe and your equipment profile.

    Clean workspace and setup equipment.

    Begin heating strike water in main cook pot. (175F / 79C is general target temp)

    Add brewing salts as recipe calls for or to style.

    Weigh out and mill grains if not already milled.

    Prepare hops additions.

    Take yeast out of fridge if using liquid ale yeast.

    Mash

    Example text: Add 1 tsp of gypsum to mash.

    When strike water is ready, submerge grain bag and begin mash.

    Place lid on kettle and ensure temperature is maintained.

    All mash steps. Note: selecting this option will toggle all mash steps.

    Mash complete, remove grain bag from kettle.

    Boil

    Example text: First Wort Hops - add 1 oz of CoolHop to kettle.
    One line for each hop added during this step.

    Example text: Whirlpool 1 oz of CoolHop for 20 min at 180 degrees.
    One line for each hop added during this step.

    Example text for extract and partial mash: Fill kettle to a pre-boil volume of 3 gal (12 qt).
    Eample text for all-grain and biab: Expected pre-boil volume of 3 gal (12 qt) needed to hit batch size target.

    Set kettle to high heat.

    Add dry / liquid malt extract to kettle.

    Prepare for boil, watch for boil over.

    Start boil timer.

    All boil steps. Note: selecting this option will toggle all boil steps.

    Boil complete. Flame out.

    Finish

    Cool wort down to ~70F / 21C.

    Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.

    When wort is cooled to ~70F / 21C, transfer wort into fermenter.

    Top off fermenter with water to desired batch size.

    Aerate wort by shaking, rocking, splashing, or with aeration stone.

    Take gravity reading.

    Pitch yeast.

    Fit with airlock or blow off tube for high gravity or dark beers.

    Move fermenter to temperature stable area protected from light.

    Clean up equipment.

    Extract Brewing Steps

    Setup

    Double check that all ingredients are on hand.
    Make sure ice is on hand for ice bath, or fill up freezer trays (optional - only for ice bath).
    Note: selecting this option will toggle all the above.

    Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).

    Example text: This recipe calls for 7 gal (28 qt) of water given the recipe and your equipment profile.

    Clean workspace and setup equipment.

    Take yeast out of fridge if using liquid ale yeast.

    Steep

    Add water for steeping to kettle.

    Set burner on high heat, raise to 165F (74C).

    Prepare steeping grains (crush grains, put in steeping bag).

    Once kettle hits 165F, stop heating, add steeping grains.

    Example text: Add 1 tsp of gypsum to mash.

    Start steeping timer.

    Let grains steep for 45 minutes.

    Steeping completed.

    Remove grains, rinse with warm water if desired.

    Boil

    Example text for extract and partial mash: Fill kettle to a pre-boil volume of 3 gal (12 qt).
    Example text for all-grain and biab: Expected pre-boil volume of 3 gal (12 qt) needed to hit batch size target.

    Example text: Whirlpool 1 oz of CoolHop for 20 min at 180 degrees.
    One line for each hop added during this step.

    Set kettle to high heat.

    Add brewing salts as recipe calls for or to style.

    Prepare hops additions.

    Add dry / liquid malt extract to kettle.

    Example text: First Wort Hops - add 1 oz of CoolHop to kettle.
    One line for each hop added during this step.

    Prepare for boil, watch for boil over.

    Start boil timer.

    All boil steps. Note: selecting this option will toggle all boil steps.

    Boil complete. Flame out.

    Finish

    Cool wort down to ~70F / 21C.

    Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.

    When wort is cooled to ~70F / 21C, transfer wort into fermenter.

    Top off fermenter with water to desired batch size.

    Aerate wort by shaking, rocking, splashing, or with aeration stone.

    Take gravity reading.

    Pitch yeast.

    Fit with airlock or blow off tube for high gravity or dark beers.

    Move fermenter to temperature stable area protected from light.

    Clean up equipment.

    BIAB Brewing Steps

    Setup

    Double check that all ingredients are on hand.
    Make sure ice is on hand for ice bath, or fill up freezer trays (optional - only for ice bath).
    Note: selecting this option will toggle all the above.

    Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).

    Make sure valve is closed on brew kettle.

    Example text: This recipe calls for 7 gal (28 qt) of water given the recipe and your equipment profile.

    Fill kettle and begin heating strike water.

    Add brewing salts as recipe calls for or to style.

    Weigh out and mill grains if not already milled.

    Clean workspace.

    Prepare hops additions.

    Take yeast out of fridge if using liquid ale yeast.

    Mash

    Example text: Add 1 tsp of gypsum to mash.

    When strike water is ready, submerge grain bag and begin mash.

    Place lid on kettle and ensure temperature is maintained.

    All mash steps. Note: selecting this option will toggle all mash steps.

    Mash complete, remove grain bag from kettle.

    Boil

    Example text for extract and partial mash: Fill kettle to a pre-boil volume of 3 gal (12 qt).
    Example text for all-grain and biab: Expected pre-boil volume of 3 gal (12 qt) needed to hit batch size target.

    Example text: Whirlpool 1 oz of CoolHop for 20 min at 180 degrees.
    One line for each hop added during this step.

    Collect pre-boil gravity sample. Record the value when it has cooled down.

    Example text: First Wort Hops - add 1 oz of CoolHop to kettle.
    One line for each hop added during this step.

    Fire the kettle and bring to a boil. Stir well as hot break occurs to avoid boil over.

    All boil steps. Note: selecting this option will toggle all boil steps.

    Boil complete. Flame out.

    Finish

    Cool wort down to ~70F / 21C.

    Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.

    When wort is cooled to ~70F / 21C, transfer wort into fermenter.

    Aerate wort by shaking, rocking, splashing, or with aeration stone.

    Take gravity reading.

    Pitch yeast.

    Fit with airlock or blow off tube for high gravity or dark beers.

    Move fermenter to temperature stable area protected from light.

    Clean up equipment.
     
  7. Yooper

    Yooper Administrator
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    We haven't- we looked into it but haven't changed anything as far as I know.
     
  8. ChicoBrewer

    ChicoBrewer Well-Known Member

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    Exporting the brew steps to a CSV file should be an easy exercise. I think I might make use of it myself. . .
     
  9. Yooper

    Yooper Administrator
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    I'm sure that many people print out their brew steps. I just assume they print them from the brew session area.
    upload_2019-4-23_19-40-37.png

    And then "print steps" on the top:
    upload_2019-4-23_19-44-56.png


    If there are users who would like us to change that, we'd definitely be willing to look into it more but the development costs would be prohibitive if most users wouldn't use it.
     
  10. AHarper

    AHarper Well-Known Member

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    Yes Lorena I know that works - the only problem is it is based on the type of recipe you are doing so to get all printouts you need to make up one of each type then print that out. It does amount to same thing I know but I was lazy and looking for a faster way straight from the main list in profile - dont know why it expands to full page just on printout? Anyway I have done it now so this has all been academic so to put you to all the wasted effort. I can now make up my full list based on what is there. Thanks for looking at it though
     

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