![]() ![]() As I mentioned, BeerSmith is great software, but also quite advanced. ![]() What I’ll be covering today is, ironically, how to ignore most of the BeerSmith screen. At a cost of $28, you really can’t go wrong with BeerSmith, especially if you consider that your homebrew hobby may extend through the next 5 years, 10 years, or even 20 years! Some people prefer other software like ProMash, which is designed more for professional brewmasters, or mobile apps like BrewPal, which has plenty of features but is not as advanced as BeerSmith. It was also recently updated to version 2 this past year. The software that I use and recommend is BeerSmith, available at In my opinion, it is the best designed software, and the easiest to use. Many brewers keep a log of each and every brew in a binder, and take notes on any modifications made during brew day, as well as during the following weeks of fermentation and carbonation, and finally sampling at various points. Secondly to create a record that you can use to brew the same exact recipe (in the case of success!) or to review in case something goes wrong. First, to automatically calculate many aspects of your brew day including the gravity, IBU of your hops, mash temperature, water additions, etc. There are two main reasons to use software. Today we start down the path of a major improvement to your brewing – using software. it seems like there will be too much to compete with.BeerSmith tutorial part 1 – entering your first recipe however, having done this with other belgians, i am not sure it will work out as well. mashed to make a VERY fermentable wort.īecause this was just a thought, i am taking my last trial (pils, wheat, rye, spelt, munich, biscuit and special b) up to a higher gravity test (1.060ish) and seeing how that comes through. I made special considerations to keep all pertinent numbers the same through all trials OG, FG, IBU, mash temps, mash ph (which was very low, btw) and mash times. same yeast (1.080 starter of wlp566 and an unsmacked pack of 3711). Same hop profile for all trials (Saaz and Styrian Goldings). rich, spicy, bready, hop character popped and wove nicely with the grain. you couldn't tell exactly what the flavor was, just characteristics. ![]() The beer with more specialty grains didn't get bogged down, but came through along with the yeast much in the same way that you described using spices in the podcast. came out well!įor the 3rd, i decided to add rye and spelt (%5-%3 respectively). so, i split the wheat content in half and made it up with munich, split the biscuit with special b and made up my GU's with extract. The low-gravity saison was thin and kind of boring. What I had was a 85/10/5 Belgian pilsner/wheat/biscuit saison that was equivalent to a 1.065 saison. So, low-abv saison kept an og of 1.040 and fg 1.001. Luckily this weekend I'll get back into things with our first ~20 gallon pull and replace for the wine barrel solera followed by brewing a smoked roggenbier at my friend Scott's place. They are still figuring out the schedule for next year's issues, so I'm not sure exactly when they'll appear (although the Intro to Sour Brewing article that I submitted a couple months ago should be coming out shortly).Īll of that has distracted me while a bathroom remodel going on at my house has prevented me from brewing. In addition, I'm happy to report that I recently got the go ahead to write three more articles for BYO on: Blending Beers, Spontaneous Fermentation, and American Dark Lagers (with Nathan). Manners are not really something I ever thought I'd be quoted about (rather than being proud, my mother seemed almost suspicious). I also talked to Helena over at CHOW's Table Manners for an article she was writing about the etiquette of tasting bad homebrew. I'm still playing around with it to see if it is worth the effort of switching over after six years of using ProMash. Brad gave me a copy of his Beersmith 2.0 as a thank you for appearing. This one wandered into more technical subjects, but was also contained more general discussion of why low gravity beers have such a long history and resurfacing interest. Last week I recorded an interview on brewing session beers for the Beersmith podcast. While talking we drank two excellent Brett'd saisons that Andy had sent (the one with oatmeal cookies in the mash was surprisingly good). It ended up not being an especially technical discussion, focusing on the inspiration behind farmhouse-style brewing and the huge range of beers it includes. I always enjoy the chance to talk about brewing (it's such a refreshing break from writing about it).įirst my friend Nathan and I recorded an episode about saisons with James and Andy for Basic Brewing Radio. I haven't had the chance to brew yet this month, but I've kept busy by doing three interviews for various online media outlets. ![]()
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