![]() I may be ready to trust BeerSmith for acid additions with 3.1 installed. My experience was that BeerSmith overestimated the acid needed, so I ran through some of my recipes to see how it changed. I installed 3.1 on top of my 3.0 installs and did some tests for acid additions. Hope the frozen pipe situation thaws itself out!!!! And the pipe doesn't burst, and you get to brew. BeerSmith 3.1 BW acid model seems much improved. ![]() So.in a nutshell, even though the well water might make good beer, you might be able to make really good beer starting from the spring water and adjusting it to hit a profile. And it also resulted in a silver metal in the American Pale Ale category. It calculated that I needed 17. What I thought was good beer, all of a sudden became really good beer. BeerSmith 3 automatically calculates the acid addition on the small calculator on the right. Then I had my water tested and found that my water was terrible for making beer, so I started adjusting my water. I was consistently getting comments from the judges that the beer was harsh and astringent. The mash pH tool takes into account your mash water additions, grain bill and also acid adjustments. This lets you see the direct impact of a bit of gypsum on your water profile. I used my tap water for quite some time and thought I was making pretty good beer. BeerSmith 3 is the only software with integrated water profile builder and mash pH estimation and adjustment built right in the recipe builder for all grain brewers. I agree, if it doesn't link to the recipe, it's kind of useless, and that's why I use EZ Water. I was shocked to find the pH at this point to be 3.96. I added 5.ml of lactic acid with the mineral prior to adding the grains as climbed toward the strike temp. Using the Add Acit action the amount computed is 26.35 ml to add. Beersmith determined my pH without acid adjustment (but with mineral additions) to be 5.67 and suggested 5ml of Lactic Acid to get a pH of 5.4 during the mash. The Mash Acuid amount on the right lower pane shows 169.4 ml to add. Selecting Phosphoric (10) as the acid to use. When I open up the water profile tool, it looks like it opens up a new window, and it runs independent of the recipe. On the Mash profile tab, the Measured Mash ph is 5.87 and the target ph is 5.2. I don't think BeerSmith takes the grain bill into account. ![]() I'll have to find the Tasty's Hoppy Profile, I haven't seen that one before.
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