8/5/2023 0 Comments Beersmith add grain![]() Strike temperatures will still change if global "grain absorption" is changed again (as it appears in "add nL of water at T C"), but the strike temperature used at that time is still recorded unchanged in several places. It might need repeating as the strike temperature will squirm a bit, depends how fussy you are chasing fractions of a degree! The "Grain Temp" is written twice, initially to calculate strike temperature, subsequently to hold onto the strike temperature (so it doesn't calculate again). Again on the mash page record the calculated strike temperature as "Tun Temperature" and overwrite "Grain Temperature" with it, and set it as the "Strike" step's "Step Temperature". On "brew day" record ambient temperature in the recipe's "Grain Temp" (mash page) and in the "Strike" step's "Name". To use: Include mash profile in a Beersmith recipe as before. Open the next step ("Mash Out" was my suggested name). Prefix the name with "2-" (this helps stop the steps getting out of order) and change to type "temperature". ![]() Open the next step ("Saccharification" was my suggested name). Move it to the top of the list with "Move Step Up". The "rise time" is zero and the "step time" 1 (Grainfather complains at anything less). Its "step temperature" is the same as the mash temperature in the "saccharification" step. I'll come back to why I include "ambient temperature" in the name later. I name it "1-Strike (ambient 17C)" and the "type" is "infusion". In Beersmith open the Grainfather mash profile (menu bar, "profiles"). So I devised a work around with the profiles illustrated earlier. I'll accept that with recirculating mash systems it doesn't make any difference (initially heating to mash temperature, not strike) but decades of home-brewing means I still want to use strike temperature (old dogs, new tricks, and all that). I wasn't happy that having bought this great bit of kit (the Grainfather) I'd be steered towards not bothering with "strike temperature". I wasn't happy that if I wanted to use "strike temperature" with the Grainfather I'd have to do a bit of phaffing about (not much, but all the same.). I wasn't happy that changing "global options" would alter the calculated strike temperature in all my past logged recipes too. BUT.All my FV's have 23l mark on them.(EDIT : This "modification" has now been edited into the original linked documents found in the OP). I put enough in to ensure enough room for the grain (probably 3 inches from the top of the malt pipe) and then top up with 'some' more. I have done this soooo many times I could not tell you the precise volume. ![]() I have 2 water cooler bottles, I partially fill both, from the hot tap and then carry them out to the BM. It is only relevant if a) you are not using drinking water or b) modifying your water for correction or the style of beer. I honestly believe calculating fermenter volumes from input volumes, and boiling excessive amounts of water is wasteful. TBH once you know your water volume, it is one of the calculations that doesn't change. We are limited by the physical requirements of the BM and must achieve certain volumes. These may be for historical reasons, style and geographical variations. The rambling answer is that different beers have different water ratios which may/may not affect the final beer. The short answer is I would think it is a software mis-calculation or a profile issue.
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