First, what is this voodoo you've divined that gets you 2.5 gal of packaged beer starting with only 3gal pre-boil? Have you discovered a way to practically eliminate boil-off, trub and losses? (kidding of course, but I *am* curious) Second, that is a crazy amount of boil-off for that short of...

We recently did two decoctions for an Alt, both involved going straight to boil without rests. (interesting method) The first was very thick, probably the same as a traditional mash ratio, (we do full-volume BIAB, so normally quite thin for the main mash) the second was about 50:50 grain to...

We've found that keeping a jug of distilled on hand is 'handy'. We make note of our decoction's original volume in the pot, and then top off right near the end of boiling before adding back to the mash. (not after the boil, so we don't lose heat) We then measure how much we've added in total for...

A few of my friends and I regularly do decoctions now. We'd be happy to test as well.

While I am well aware that extra options aren't cheap, a toggle here (maybe for all data?) might be in order here. But I do like the idea of seeing the target line.

I don't have specifics off hand, but there are companies (both in N. America and Europe to cut down on logistics and cost) that will make to order if you provide the artwork and specs. That way people can order the quantity of the items they want and you don't have to carry inventory. It is...

How does one get a Lifetime Membership? Are they still available? I think I got lucky once trying my darndest to find a price for Pro. It was far out of my range, and certainly not doable for even an active homebrew schedule. But if the Lifetime is reasonable I might plop down for it...

Thanks! That completes my trip down the rabbit hole. I think I'll just stick to DI pH and leave RA alone. pH seems more useful and I have a meter for it! But if I ever get really bored, I'll start doing RA calculations when I do Congress mashes.

The scene was pretty sparse back then. We've seen a brewery come and go down the street from me (Cajun Brewing, sadly) but many have cropped up. I still have two within about 30–45 minutes of traffic, and of course BR has about 5+. (I think NOLA has 4-5 times that) And if you head West from me...

Excellent, thank you! That is exactly what I needed to know. "RA to the dustbin" it is! I shall fret over it no more. I was familiar with the RA calculation from using our Lemott BrewLab water test kit. I didn't know where those divisors came from. Now I know they were just an observation...

Can you expound a bit or point me to a good source on that? I've tried finding info on which (RA/pH) is more important and have come up empty. Is Palmer the only one discussing it? I thought perhaps he included it simply as 'rule of thumb' for those who didn't have more advance calculators. But...

My cousin and I stopped by there way back before you moved. I need to get over there and check out the new digs. Brieux Carré's beers are quite tasty, especially that West Coast. (don't think I've had the Voodoo Pale yet, but a gold medal is about all the arm twisting I need) I'll check out the...

Hey Oliver, greetings from Lafayette! We've started paying attention to our Pre-Boil pH after talking with J-Ro at Tin Roof. (one of our Dead Yeast members) He counseled us to get below 5.2 for better hop utilization and flavor/aroma shelf-life after packaging. (and I think it helps with...

I could be missing something too. For Mash Complete, I see expected values in the log entry screen for Temp and pH. (I would expect to see SG also) For Pre-Boil & Boil Complete I see expected values for Volume and Temp. (I would expect to see SG also) For Brew Day Complete — I see expected...

I frequently have to bounce back and forth when doing a water calc between the Calc and the More section of the Recipe Editor to check if my RA is in line for the style. It would be nice if the style RA range was pulled into the Summary section and some indicator (similar to the ion level...

It would be nice to have separate log types for Post-Boil and Post-Chill. (as I understand it, Post-Boil currently *is* Post-Chill, named 'Boil Complete' in the logs) This would aid in tracking loss to chilling, which I've found can vary considerably with the chilling method or equipment used...

We routinely check gravity, temp, and pH throughout our Mash process. We are currently using 'other' as the log entry type, but it would be nice to have a specific type for this (without defaulting each time to 'mash complete' type) and the ability to see this data on a graph just for the Mash...

Currently, I maintain a spreadsheet where I track various data points, such as: Grain Absorption Boil-off loss/rate Chilling loss Kettle loss Miscellaneous/plumbing losses Fermenter Trub loss Efficiency I'm taking that data from my various log entries. But if BF is already collecting that data...

There are 4 settings in the General section of a user Profile under the Recipe Editor Settings heading that really should be part of the Equipment Profiles. Those are: Brewing Method Batch Size Target Default Batch Size Default Boil Size These preferences are dictated by the type and geometry...

I'm convinced decoctions are worth every minute and sore muscle from stirring. I was skeptical at first. I'm sold now. We used "German Wheat Beer (Classic Beer Style Series Book 7)" by Eric Warner to refine our process and recipe. (among other sources) Best of luck!