Inventory seems to sometimes indicate there is not enough, even when there is.Another minor bug, when I set a yeast starter to 1L, I see 0.26L as the starter volume on the brewing page.Is it possible to use unit grams (g) to calculate water correction (instead of just ml) instead?.Tags is all well and good and very 'modern' but folders are more effective.

I also think a folder structure is required for the recipes to better organise them.In the Profiles section, there is no way to delete an equipment profile, or fermentation profile etc.Could you please elaborate on the bugs being reported and also what features are missing or don't integrate?][/QUOTE I’m interested in others that have taken a similar or even different approach.I don't have FB. This low and slow method has helped keep in the aroma from the dry hop while also giving the beer a little extra time to condition. While it is an easy fix, releasing the excess CO2 will scrub out much of the aromatics from dry hop that I have strived to contain. I have been concerned with over carbonation with my NEIPA batches. This notion was supported in Scott Janish’s The New IPA with an excerpt from New York’s Other Half Brewing in which they suggested their customers sit on their beer a week or two before drinking. In my experience, this hasn’t ALWAYS translated to better beer. This idea is that you are getting the absolute freshest beer possible. The hype behind NEIPAs suggests that the closer to packaged date the better. There are a couple reasons: it provides time for additional conditioning, and helps prevent over carbonation While I have had fine results with each method I have been transitioning to a slow and steady approach, with NEIPA batches at least. I know there are a few different camps out there on how this process should be done, i.e. In addition to trying to make the transfer process more streamlined, I have been changing my approach to carbonation as well. I’m considering shortening the hose from the outlet to minimize the beer that would be lost. If the filter does get clogged I will use the same process of cleaning, sanitizing, and purging the line of oxygen. My hope is that the micron filter won’t become too clogged in the process and I can transfer 5 gallons without having to clear out the filter. My current plan is to purge the line of oxygen by letting beer flow through and sacrificing the first bit that comes out. My next attempt is going to be to use an inline beer filter. I’m also nervous about the opportunity for infection, introducing oxygen, and wasted beer (very minimal but still). Unclogging and sanitizing and putting the connectors back into the rotation has “worked” but is very tedious, and frustrating. Once one would get clogged I would attach another, purge out the air introduced to the line, and continue to transfer. My next solution was to keep multiple connectors on hand. This helped slightly but didn’t totally fix the situation. I have tried increasing cold crash from 24 hours to 48. The amount of dry hops put into a NEIPA consistently clog up my connectors. the common obstacle for me is clogged ball lock connectors. When experimenting with hopping rates, timing, etc. One focus has been on my kegging process. My goal is to refine my recipes and my process.

Typically, each batch I will change one or two things and make notes into Beersmith. My goal here is to highlight what I am working on, struggling with, successes and failures in order to hear from those with more experience in response, and maybe help those in a similar situation.įor the past year I have brewed, pretty much, the same NEIPA recipe.

I’m taking to writing this blog post after the inspiration of conversations from a monthly RIBS meeting.

Beersmith 3 change report