Vlog 862 Xmas IIPA 2022

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[@AceTeale]

Certainly was not boring, fascinating stuff.....great video...

[@jsf1962]

Something new learnt. Thank you.

[@deathbychicken]

I find BeerSmith always undershoots by 2-3C on strike water temp. Be careful with the water calculations I've also found BeerSmith can overshoot on additions when double checking on the Brewnwater spreadsheet.

[@Daemiex]

ive made that mistake before and put the spunding on the wrong post and woke up the next day to an empty fv and a very wet floor

[@MadeByMartyn]

Tantalising end blackout ;-)

[@knickebien1966]

4:45 I am viewing this on a ViewSonic monitor as the host is while using beersmith. Double vision.

[@jcinsaniac]

I don't use Beersmith, but this is fantastic...you've opened my eyes to the "string of related variables" (for the residual alkalinity) which is something I was aware was there, but no idea where to start looking. Now to figure out how to do the same estimating in Brewers friend. That leaf hop can be a real challenge...what a lovely beer. Lucky consumers there in the UK!

[@alidavemason4417]

Hi Harry, Great vlog again. I also use Beersmith so hopefully this will help me better understand it. Still getting head around water adjustments.

[@btcruiser]

I have to play around a lot with water chemistry as my tap water is high alkalinity. I have to run three sources of information to assist with getting a formulation: Palmer's water chemistry spreadsheet, the MpH 4.0 Spreadsheet, and the Beersmith water calculator. All three yield slightly different results *sigh*. The biggest issue with targeting SRM for the RA is for beers, like a Schwarzbier, where the heavily roasted malt bill is a very small fraction of the total grain bill, and therefore does really contribute much in malt acidity even though the beer is high SRM. I think the closest coming to factoring in the grain bill is MpH, but it always appears to result in a mash pH that is higher (one to two tenths) than reality.

[@DimpieDeBruyn]

Nice Video. I just originally grabbed a bunch of "target" water profiles off of Brewers friend and save them within Beersmith (on version 3) .. then after i select my own town's water profile I just tell BS to match it to one of these pre-saved target profiles and it auto detects the correct amount of salt to add to change my water to that of the target profile. ... never ever noticed the RA to be out of whack or that it throws the colour out on the design tab? Would it not be easier to just match to a specific profile in accordance to the style ?

[@deathbychicken]

You can pick the pre-set profiles in BeerSmith but always check the balance values at the bottom of the page are on target for what you want. It's not perfect and can throw some odd values in profiles.

[@Alex-cf7vi]

Hi Harry when do u add the Ascorbic Acid. I like the idea of this. Thanks

[@harrybrew69]

Either just before or during packaging. Basically where the highest risk of oxidation is present.

[@Alex-cf7vi]

Thanks Harry.

[@KalosPVP]

This isn't a NEIPA right?

[@DimpieDeBruyn]

As per video, It's an IIPA (Imperial / Double IPA)