Still, Brewfather estimated a pH of 5,39, but I ended up around 5,7. I use paper strips to measure it, so the value I get is vague at best. The only thing that didn’t really add up other than that was the mash pH. The biggest adjustments I had to make to my equiment profile after everything was finished was the efficiency (which I had set too low), and the grain absorption rate (where the default value was 2-3 times too high for me). Perhaps I’ll keep using a combination of the two. I hope that a future version of the brew day view will make the paper redundant, but I have to say I enjoyed having a big A4 notepad ready for quick notes and such. Perhaps the this was the reason Brewfather felt a bit distant, whereas BeerSmith has been more of a part of my brewday. I miss a proper step-by-step recipe to follow in Brewfather, and opted to write it out on a notepad to make sure I didn’t forget anything. I hope that by paying for the premium version I’ll encourage him to stay that way! There are still things that could be added or improved, but the developer is very active and responsive. I tried Brewfather out as soon as I saw it, and after this brewday I’m a happy paying customer. The UI is horrible and the “cloud sync” feature is almost useless. Previously I’ve been using the very popular BeerSmith application, but it feels really dated in so many ways that I’ve grown tired of it. Brewfatherīrewfather is a web based tool for planning and documenting your home brewing. That’s way longer than I’m comfortable with, and I’m thinking about sticking to dry yeast for a while now. I also got a pretty long lag time, but after about 36 hours fermentation was clearly happening. The yeast seemed tired, and the smack pack didn’t swell much at all during the brew day. In the winter cooling below the 18° I was targeting is quick and easy, but now I had to stop wasting water at 23° and did the final cooling in my new fermentation fridge instead. The only unexpected detail was that cooling seemed to take forever, and it turned out our groundwater was 21☌ after the unusually hot summer. I think I’m beginning to have my process dialled in pretty well. Brew dayĮven though it’s been a while since I last brewed, the brew day went smoothly. I decided to ferment with American ale II, which is said to both boost hop flavor and impart some fruity flavors of its own. Instead of ordering from a second store and paying another shipping fee I decided to go with Mosaic, and pairing that with Azacca. For this batch I wanted to mix up the El Dorado hops with something like Azacca, but when I did my shopping the supplier was out of El Dorado. Phew! The recipe is similar to my previous batch Baby steps pale ale, which turned out really well except for being over carbonated. It was the first time I designed a recipe in Brewfather, the first time I fermented in a temperature controlled fridge, the first time to test the Plaato digital airlock, and the first time to keg the beer instead of bottle conditioning. Yeast: Wyeast labs American ale II (1272).
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