This is going to be long, because there are too many variables for it to be short (plus I talk too much)... I too consistently get in the 80% vicinity. I have friends that do full-volume brewing, some with or without a bag (all-in-one electric 'basket' systems) and they hit in the 68–75% range...

I'll add if anyone is curious, that with my fruiting process, the fruits are slightly thawed when added to the fermenter, but only enough to facilitate the logistics of getting them in there and are still ice-cold. The beer at this point has been crashed and/or racked to secondary in a CO2...

Awesome, thanks!

I agree. That little of RedX won't do anything for color. I've done a Red IPA with 100% Red X and it was a hit at Gulf Brew in '21. (the keg floated in a few hours) Note, I seem to recall that optimum RedX mash temp is 148ºF for best color, but double check that with BestMalz who makes it. I...

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...

Check out our findings for maximum banana here: #8 Since that post, we eventually tried Bananza in a Dunkelweizen but the results were not as impressive as a traditional strain. While it is some work with decoctions, you can achieve very prominent aroma/flavor banana that is long lasting the...

But the above specs I noted are for my entire user profile, regardless of my equipment, and that shouldn't be as they are equipment dependent. (at least with respect to the the last three, I suppose Method could stay in the user profile, but it would be nice if it were in the Equipment profile...

@MugenCage is the OP, but I'm happy to verify and clarify. Thanks for looking into it.

Good to know, thanks!

Yes, 14.8% shrinkage just from cooling. I'll have to look at the previous few brews using this chiller to see where that lands, if it is an outlier. I understand thermal expansion says 4–4.8%, but I've never using any chilling method (IC, CFC, or Plate) every experienced anything less than 8%...

You are not listening. Yes, the reading comes from a refractometer, and yes, that is specified. There are three options when entering a gravity reading: Specific Gravity Plato Refractometer (BrixWRI) But when choosing 'Refractometer (BrixWRI)' the adjustment for alcohol is not being made...

That's the point. Yes, using a refractometer. Read over the BF article about BrixWRI. The Sample type log entry *does* adjust. But for some as yet unexplained reason, the Diacetyl Rest type (just a specific sample) does not.

Wow. 3qt/hour boil off is nice. If only I could get that low. (I'm in the 1.7gal/hr range) And with such insanely low grain absorption, you must be squeezing the everliving snot out of that bag. I do what I can, and the resulting spent grain is pretty crumbly, but never that dry. As long as...

I don't know. The way I've seen it set up was the owner of the logo spec'd the item. (T-shirt, mug, sticker, etc.) And then rather than purchase inventory, the company would just make them to order. Our beer club set that up years ago for t-shirts. I'll see if I can find the link as a reference...

True, true. I was reading an assessment from an ex-DOD analyst once and they lamented that the one thing most people aren't expecting after one of those bad boys drops is for them to still be here, even if it was close. (they aren't 100% for those who don't know) Of course, that's the heinous...

I'm in agreement here. I think much of what we read that is touted as 'spec' is really just what someone wrote down centuries after the process was well established. And that didn't mean that was the definitive process, just what those folks had worked out and were doing at the time. Much of...

[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...

See my answer below about assumptions, which brings in the point that there is more than one way to get to a target. Look over the calc, notice that it has the chemical formulas next to each salt. You can get Sulfates with either Gypsum or Epsom Salt. Understanding what each of those does to...

I too first wondered, "Why not just tell me how much of what to add?" and then I learned more about water profiles. I get it now. There are many reasons, here are a few: Not everyone stocks every salt or acid. Assumptions have to be made about the 'shortest route' to get to the desired targets...

I could be misunderstanding, but like the OP, I would think a Diacetyl Rest entry would be treated the same as a Sample. The Sample entry has a field for the OG which is automatically pulled in from the Brew Day Complete entry. It uses this to correct the BrixWRI for alcohol present. If Sample...