Currently have the same recipe/equipment profile set in both and I am getting significantly different results for numbers (OG, FG, IBU, SRM.) despite looking through everything I can to be sure it’s the same. Any ideas of how to make this an ingredient and it's contribution to the sugars and also to the color So far: 7.5 pale malt Crisp 2.5 munich malt. I’m doing another batch soon and will do my own comparison between Brewfather and BeerSmith for the accuracy of what it’s predicting. Wondering if anyone else has had/solved this issue? Currently have the same recipe/equipment profile set in both and I am getting significantly different results for numbers (OG, FG, IBU, SRM.) despite looking through everything I can to be sure it’s the same. BeerSmith 3 adds a variety of new features for beer brewers including in-recipe water tools, mash pH adjustment and updated data as well as support for mead, wine and cider recipes for the first time ever. I’m doing another batch soon and will do my own comparison between Brewfather and BeerSmith for the accuracy of what it’s predicting. Here is an overview video of some of the mead, wine and cider features included in BeerSmith 3 software. Already mentioned the site, but I figured out Safari has the ability to “add to home screen” so it looks and feels like running an app, if that’s important to you (See image below of home screen). The UI is far superior, and the sync over desktop to my phone is excellent. I’m through about three batches now and, even though I’d just purchased the BeerSmith 3 app, I keep finding myself using Brewfather over BS 2 or 3. The replies in the previously mentioned article made me look at and try Brewfather. You can find additional tutorials on the main tutorial page. I’d been using BeerSmith 2 on computer for a while. A tutorial on how to create a simple wine recipe in BeerSmith 3 as well as as some of the wine making features supported. I keep seeing all of these clone recipes using 6-8# of 2 Row plus fruit, as if no one is accounting for all the sugar that the fruit add, which of course is going to put you at a much higher ABV and not really taste at all like this beer.which should be light and crisp and not alcohol hot.As mentioned, I’m assuming you’ve seen the comparison article. 020 gravity which seems wrong.if that was the case they would be brewing a 1.020 beer(basically 3# of 2 row), adding the 3# of puree to get it up to 1.040? I cant see a fault with my logic/math but it also seems implausible that half of their sugar/ABV is coming from the fruit? How would i go about entering this as an ingredient in Beersmith so i can hit my 1.038-1.040? I tried just adding a Sugar type of 1.040 Yield(10 Brix), but when i add 3# of it to my recipe it shoots up. Im looking at a 3#(48oz) can of the fruit puree that averages 10 Brix according to the manufacturer(although i can measure this with my refractometer). So i double checked and 1.038 to 1.005 is indeed 4.3% ABV, so 1.038 must be the starting gravity with the puree. It also features the new unlisted sharing options. I was not sure if this was the ABV of the wort, or the wort+puree. This video details how to rate and share recipes in BeerSmith 3 home brewing, mead, wine, and cider making software. The issue im having is that their stated info is this Its not a technical beer it seems, its basically just GW 2 Row, a bit of wheat and maybe crystal and then some Raspberry Puree. So i am basically attempting to duplicate a McMenamins Ruby ale from here in Oregon for a friend who wants some for our big group New Years party.
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