Hot answers tagged


Simple Answer:


Too soon. Don't sweat it. I bet it will lighten up as it ferments and yeast and trub drop.


"... so far above an efficiency that BeerSmith is aware of" I'm not exactly sure what you mean by this, I'm positive BeerSmith is aware of efficiencies above 73%. It's very common to get higher efficiency on low-alcohol beers with smaller mashes since you're running proportionally more sparge water through each unit of volume of the mash bed, giving ...


I've had very good luck with this one: They have a lot of different tools & calculators and a recipe builder that will save your recipes (up to five for free) and compare them against the beer style guides.


I just created a test recipe and when I add top-up water in the fermentation/bottling section, the water volume in the mash section decreases, the pre-boil gravity increases, and the estimated OG stays the same. What this tells me is that the 1.048 in your example is after the top-up water is added. In some places in the application, the 1.048 value is ...


I think that the issue is how both are calculated. is not accounting for losses in your equipment while beersmith is accounting for losses. I think if you took out the losses in beersmith, you would get the same efficiency as brewersfriend.


I have not used burnt caramel so I can not advise you on it. But if you are not trying to add any flavor, but only darken your beer, you should check out Sinamar Coloring Agent from Weyerman. 4 oz will raise your beer 16 SRM for five gallons so 4 SRM per ounce for BeerSmith. The Burnt Caramel will add flavor to your beer, if this is also what you were ...


I do BIAB and my efficiency has varied around 70% from 65% to 75%. I've found that something as simple as stirring my mash 3 times in the 60 minute rest and not stirring it can affect that number greatly. You're outside of the realms of common efficiencies in what you're doing. Certainly I know of people using Beersmith who have efficiencies into the 80's....


I was brewing a Pale Ale. When I was putting it in a carboy, it had red-brown color. After 3 weeks it became pale. So, it will become lighter with time. Just let your yeast do the job.


Good formatted question, and an intriguing idea using burnt caramel for flavoring and color. However addressing the part about London Pride. On "Can You Brew It" at The Brewing Network, they covered Fullers ESB. In that episode, it was discussed that London Pride actually is made from a partigyle process post the ESB run off. There is an actual interview ...


This is little late, but I wanted to share. Check out It's something a colleague and I have been working on for a few months. We have a lot planned for it. It's free and new features are added often. Enjoy!

1 just launched a recipe tool: ( In addition to recipe calculations, it has ingredient suggestions based on recipe style (extract/all grain) and beer style (american ipa, stout, etc), as well as descriptions.


My co-worker and I have recently launched which is completely online and free. We are looking for feedback on the site. You can create recipes, batches for a recipe (and take notes throughout your batch), clone other recipes to change them slightly, post tutorials for other people and other features such as favorite recipes, following other ...

Only top voted, non community-wiki answers of a minimum length are eligible