#BEERSMITH 3 BREWER'S BEST SOFTWARE#

It will be nice to watch/see the primary fermentation process versus the transparent bucket. I’m excited to start as I recently purchased a second primary fermenter the NB big mouth bubbler. I’ll be using the Cascade and Citra hops, and the Loki kveik yeast. I’m ready to start my next BIAB which will be a Copper Ale using the Briess Copper Carapils with a domestic 2-row. I used the Cascade hops and they add nicely without being over powering. It still needs some time to age, but I’m very pleased with the outcome. The aroma was nice and clean with no off smells or orders. The color was dead on to the AIH SRM color chart (SRM-10) and clarity was excellent in my opinion. This is only after 6 days in the bottle aging. Here’s the results of my recent brew using the BeerSmith3 tool to manage my process. I guess it comes down to your personal preferences. It’s been bottled and my early check it was carbonating nicely, with good color, aroma and taste. The gravity was at 1.016 (from 1.053) and after 10 days in the secondary the final gravity was1.012 (BeerSmith predicted 1.013). I racked it on the fourth day to secondary. After 3 days it was done and the yeast/trub had dropped out. I pitched two pouches at 96F and fermentation temps were at 85F. I’ll check the gravity and go from there.Īs for this recent batch I’m using the Omega Hothead kveik yeast strain. My personal choice is to use a secondary carboy and rack once fermentation is complete and I see that the yeast has dropped out. I understand your points, but there are just as many facts to support removing the beer from the yeast cake/trub to forestall other issues such as autolysis, fusel alcohols, off tastes, etc. I also used my gravity reading (which was dead nuts on with BeerSmith’s prediction) before racking to secondary. As you may know it also predicts the SG readings to give you the numbers to determine if/when fermentation is complete. It’s worked great with much faster starts even in lager yeasts. Recently I’ve taken to trying to use fresher yeast slurry and just do a 1L for 5 gal and 2L for 10 gal batches with appropriate amounts of slurry but pitched at high K rather than allowed to finish and decanted. In the past I sized all my starters according to brewersfriend even when it meant building multiple stage starters. Haven’t really paid much attention to the one in beersmith to be honest. I mostly use yeast calculator but have used the brewunited one as well. Generally speaking I agree with that i’d rather over than underpitch. Only once or twice I can recall did they even suffer oxidation. I have at times left beers in the fermenters(buckets) for up to 5-6 months. I guess it can happen on a commercial level due to the weight of fluid and massive yeast cakes in their fermenters. It’s more related to the rupture of yeast cells which, again, in the homebrew world will seldom if ever happen on a level that can taint the beer. Connecting it to overpitching is kinda nonsense anyway.

#BEERSMITH 3 BREWER'S BEST SOFTWARE#

Question: Do you use the predicted cell counts and pitching rates that software calculations recommend?Īutolysis is virtually unheard of in homebrewing. (I don’t want to get into a discussion of using a single stage fermentation versus racking to the secondary.) I understand that such tools as BeerSmith3 use a model that may not accommodate all yeasts or wort properties. I understand the risk of autolysis with over pitching, but this is something I should be able to control by moving the beer to the secondary carboy after the primary fermentation is completed. I emailed Imperial Yeast and they too said that a single pouch would be all that’s needed for my batch. I discussed this with the my LHBS where I purchased the Loki and they said that BeerSmith3 calculations are incorrect and that a single pouch would suffice. Based upon the mfg date and cell count viability, BeerSmith3 agains recommending two pouches to meet the needed cell count. The Loki comes in a 200 cell count pouch.

Now I’m in the process of starting another batch and will be using the Imperial Loki A43 kveik strain. I’m still learning and in the future hope to harvest and re-use yeast, but for now am sticking to using the off-the-shelf yeasts. So far the beer is bottle aging and a recent sample taste is very promising with no after tastes or off smells. I pitched the two pouches and racked from the primary to the secondary carboy after 4 days in the primary (again according to BeerSmith3). BeerSmith3 recommended 2 packs of yeast based on the mfg date and estimated cell count.

Using the BeerSmith3 calculations for pitch rates. I’ve read some of the posts on pitch rates, etc., but have a questions about pitch rate and what BeerSmith3 calculates.īackground: I recently brewed a pale ale using the Kviek strain by Omega (Hothead Ale).

Beersmith 3 brewer's best