Hot answers tagged calculations
10
In order to be able to calculate fermentation temperature, an exothermic process, we need to know how much heat (H) is "evolved" as yeasts convert sugars to alcohol. Digging around in the literature I found this article (1).
Although its focus is bioethanol production, it does give some figures in terms
of joules per mole which we can use to do the ...
5
Beersmith currently allows for late addition of extract. And it allows you to enter the time at which you are entering it.
Promash is popular, but worthless when it comes to updates.
Beersmith is supposed to be coming out with an update later in the summer, just something to keep in mind if you chose to buy a copy.
5
Take a look at BrewBlogger.
According to developer:
BrewBlogger is a web-based alternative
to software such as BeerSmith,
ProMash, and others.
I'm busy giving BrewBlogger a try now and I'm pretty impressed.
In the commercial space, BeerSmith is quite popular as is ProMash.
There are quite a few available in the open source space but the only ...
5
BeerCalculus is really nice to put your recipes together. Since it's a web app, it's platform agnostic. I don't believe it does anything like inventory management. I've used BeerSmith in the past, and it's really nice and worth the money if you need inventory management.
5
All temperatures are in expressed in degrees F.
correction = 1.313454 - 0.132674*F + 0.002057793*F*F - 0.000002627634*F*F*F
SG_corrected = SG + (correction * 0.001)
http://www.primetab.com/formulas.html
agrees with http://brewery.org/library/HydromCorr0992.html
4
I can't say enough about BrewPal! iPhone app (which is great because I don't brew in front of my computer). Only $0.99! Built in mash (fly, batch, decoction, partial, or steep) and boil timers (so I can enjoy as many homebrews as I want and not forget to add the 15 min hops, irish moss, or wort chiller...).
I'm a developer and was going to write my own ...
4
Unfortunately, there currently is no scale to quantify and measure the amount of hop flavor and aroma in beer.
Essential hop oils in beer provide this hoppy flavor and aroma, so you might think that if the amount of essential hop oil in beer could be accurately measured, then such a scale for non-bitter hop quantity would exist. However, chemists have not ...
4
Here is a link to a NB document that outlines how to use one and two stage yeast starter. There are some lengthy equations that can easily be entered into a spreadsheet for easy calculation. It will also give you the different rates when using a stir plate.
4
I use BeerAlchemy (Mac/iPhone only), and it does pretty much anything I need, including keeping track of inventory. The iPhone version is really neat, and syncs to the Mac-version. The only thing I miss is listing batches by date, I use a spreadsheet on Google Docs for that.
4
I went to the thread and the chart is there. Are you referring to a different chart?
If you make 5 gallon batches typically under 1.060 OG you mash tun only needs to be a little over 4.5 gallons in size. I got to this figure assuming 12lbs 2-row at 70% efficiency to get 6 gallons of 1.060 wort (preboil).
If you then assume that you may on occasion want ...
3
There is an efficiency difference - while a lot of the starch in caramel malts have been converted, there is still some remaining that can be extracted in a mash, but not in a steep. Also, the mash is typically done for longer than a steep, plus a sparge, which extracts more sugars from the grain. 30% extraction for a steep seems on the low side - but let's ...
2
(Wow, I can't submit a constructive link post because I'm a newbie. bear with me, and upvote me so I can be similarly constructive in the future! :)
Open-source brewing software:
brew-journal: github.com/jsled/brew-journal (disclosure: my project :) docstring comments in the computational classes in app/models.py have links to references).
qbrew: ...
2
"Beer Calculus" is great. http://beercalculus.hopville.com/recipe
This calculator has an EXTENSIVE selection of malt/fermentation (preloaded OG/FG and color based on sugars), hops (with typical AA %), yeast strains (ale/lager, dry/liquid, and flocculation level), and boils/primary/secondary add-ins (lots of them!).
Great calculator where you can select ...
2
Assuming you are using his pitching rate calculator, here is what I would suggest: Switch it from "Simple Starter" to either "Simple Starter with O2 at Start" or "Simple Starter with Intermittent Shaking."
O2 at Start basically means you shake it up really well when you start the fermentation of the starter (or if you add oxygen via diffusion stone).
...
2
I have used BeerTools Pro quite successfully on Windows. They have a free web-based version on their site as well, but it limits the number of ingredients you can add and lacks the mash schedule calculator which I used quite a lot.
I stopped using it so much when I moved from a Windows laptop to an Ubuntu laptop and found that BeerTools doesn't run under ...
2
Just going to throw this in a well.
I agree perceived is hard to really calculate from person to person. It is simply that the more non-fermentable dextrines that are in your wort, the perceived bitterness will be lower. 80IBUs suddenly tastes like 20-30IBUs. Same goes for the other side, if the beer is dry and hoppy. 80IBUs may seem like 110IBUs.
This ...
2
There is no calculation for sweetness. There are no sweetness units. Whenever I have seen this type of "grading" that you describe sweetness is just some sort of arbitrary lack of bitterness. But there is no reciprocal type calculation.
Taking it a step further how do you calculate something that has the qualifier "perceived" in the title. Perceived ...
2
Yes, it's a simple calculation:
ABV = (OG - FG) * 131
For example:
ABV = (1.055 - 1.012) * 131
ABV = (0.043) * 131 = 5.633%
So to reverse it,
FG = (131 * OG - ABV) / 131
For example:
FG = (131*1.055 - 5.633) / 131
FG = (138.205 - 5.633) / 131 = 1.012
I have seen 129 used as the scaling factor as well, which would drop the ABV to 5.547%, but for ...
1
In theory if you can accurately measure your density and weights its possible. But in most real world applications your two measures will be contaminated by protein, wort, alcohol and hop debris. That will make an accurate measurment impossible, albeit a scientifically sound assumption.
Yeast also aren't always the same size they swell and shrink a bit as ...
1
If you can get a particularly clean sample that is just wort or water and naturally compacted yeast then this should work, at least if calibrated initially against a cell count.
The trouble is that most slurries from previous ferments contain a fair amount of trub, which can be difficult to account for. If you have a conical, then cropping from the ...
1
Measuring the water in your boil is completely based on the vessel itself. The marked stick works great, sight-tubes are wonderful, etc.
You can determine your actual pre and post boil volumes as you said, by simply going with 50% volumes.
The end water in the fermenter will be the weighted average temperature of the water added. i.e. If you have 2.5 ...
1
The rise in temperature will depend on several factors. One, heat should rise more in large volumes, since much of the heat will have farther to go to dissipate (one reason commercial breweries have ways to remove heat in the fermentation tanks. Two, insulation, if used will cause heat to rise more, while the provision of a conductor such as a surrounding ...
1
jsled's answer is for when you are using a hydrometer calibrated to 59 degrees F.
The formula to correct a reading for any hydrometer calibration temperature is as follows:
cg = corrected gravity
mg = measured gravity
tr = temperature at time of reading
tc = calibration temperature of hydrometer
cg = mg * ((1.00130346 - 0.000134722124 * tr + ...
1
I asked a similar question on BrewAdvice.com the other day:
Is there an online equivalent of Beer Smith?
Specifically, I asked about online applications, because I'd much rather use a web application then a desktop application.
One that was mentioned in that thread that was not already mentioned here is http://brewershub.com/. I haven't had a chance to ...
1
Beersmith lets you search for recipes based on your inventory (scroll down to "Search By Ingredient"). If you don't already have a huge bank of recipes in Beersmith, they have recipe packs to pre-populate your database.
Alternatively, there's always Google.
1
I have never seen what you are talking about before. Its a shame because I have heard several people ask for it. You might be able to seach the BeerTools recipe database for a single ingredient, but I don't remember. Here are some links to popular online recipe generating calculators. Although none of them are "reverse" calulators.
Good luck. My only ...
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