: Read the bit below about "The Average Yield the BIABacus Uses," as this will be a part of my answer to one of your questions. I was expecting to answer your questions tonight and get your BIABacus finalised but some bits below took ages to write and I've now run out of steam sorry. (I still have beer though!) I want to get your BIABacus right before you brew so hang in there a bit longer.
Scott wrote: ↑
1 month ago
What does S for Steeping do to the calculation? I used to steep but normally now just make the grain part of the mash...
Guess I'm pretty good at all the basics...
And I hope your recovery is coming along...
In reverse order...
Recovery is going along well I think
. Only one night in hospital this week and that's only because I know they have good food otherwise I would be legging it out of there as soon as I woke up from whatever they knocked me out with
You are way above the basics @Scott
and write really intelligent and careful answers here. I've loved seeing you explore some really advanced areas, learning (or "unlearning") from them and then teaching us about them e.g. hops is just one thing.
Now the S for steeping will do nothing calculation-wise. It is simply there as a way of transferring more info to others. It allows an easy way of showing that you are going for the @hashie method as described in this thread
way back before the idea became popular
. Gordon Strong recommends steeping grains that can be steeped. I need more time to brew as I would love to do many side by sides on this and see the difference.
You also mention diastatic power above Scott. I must admit that I really have never bothered to read up on that term well enough to understand it. I also don't really understand what "inert" sugar means. Maybe this is an Australian thing? I've seen a lot of scary stuff here in Australia but nothing has scared me more than high school Chemistry.
I suspect that you have no fear of this Scott and could bravely educate the more timid among us with the most timid being me
. (Email me if you do write something as I might miss it if I'm busy checking out yet another hospital
Scott, I think you already know the following but, in case anyone else is following the numbers, here goes...
The Average Yield the BIABacus Uses - Don't Fall Asleep - I did!
In all brewing software, besides the BIABacus, every fermentable is given its own individual yield. A fermentable generally falls into two categories, a malt (crushed malted barley for example) or processed sugars (e.g. dried malt extract, table sugar or maple syrup).
For Processed Sugars: The BIABacus expects you to research the yield for these and type that info into Section Y as well as adding a "B" beside that sugar in Section C. (Any pure all-grain recipe will not contain processed sugars, however, that is a harsh definition as something like a Belgian Tripel will contain processed sugars but is still best described as an all-grain recipe.)
For other malts: The BIABacus allows you to be very lazy. Here's why...
The homebrewing world likes the myth that, "All beers can be brewed consistently." The largest commercial breweries in the world understand that this is a myth. In other words, they know that the malt, hops and water they use this week will be different from that they use next week even though they are from the same source, They know and say to themselves...
The pale ale I buy from Joe the Maltster this week will be a bit different from last week because he will be malting grain from a different paddock or region than he did last week. And, this week's pale ale may have 6% moisture content versus the 4% of the week before. I'm going to keep track of each batch's specifications and lower or raise the amount of this malt I use in each batch.
The hops I use this week, even though from the same batch as last week, will have aged a week. In 3 or 4 months, they might taste totally different or I might need a lot more of them to get the same result. Or, I may run out of this hop and be forced to find an alternative. And, on next year's harvest, this hop may taste totally different. If I'm a large commercial brewery, I'll perhaps buy the essential hop oils where there is less variance. If I am a craft brewer, I'l have to be really on the ball to get consistency but, even if on the ball, it is almost impossible on the fancier styles.
The water I used last week in some cities will be wildly different as from what flows through the taps a week later. A commercial brewer will use large scale equipment (even reverse osmosis) to equalise the water from batch to batch.
And, as a commercial brewery, I will also employ blending tanks where one batch is mixed with the next so as any changes from batch to batch are less noticeable.
Anyway, you get the idea. To cut a very long story short, one day (or week) I sat down and ran through lots of numbers and recipes and came up with an average yield that worked very nicely across pure all-gain recipes. Should you be a commercial brewer using the BIABacus, then you would use Section Y to type in the actual specs. If not a commercial brewer, don't do a thing unless you have specs you can trust.
Tweaking the BIABacus
I think the above section shows the perils of thinking that one batch of beer can be perfectly replicated.
BMW, gathering numbers on each batch is great. And, the BIABacus has been carefully designed so as there are ways of double-checking your numbers. I love it when brewers do record numbers carefully because recording honest numbers is the best way of beating yourself around the head with the honesty stick. What do I mean by that?
If your actual numbers are always matching your predicted numbers then you are being dishonest with your measurements. I know this because, before the BIABacus, I spent years taking, re-taking, re-remembering and/or re-interpreting brewday measurements so as they would match exactly that of the brewing software I was using at the time. It's a little harder to be dishonest with the BIABacus as the terminology is well-defined but, you can still do it
The sooner you are beaten with the honesty stick, the sooner you grow up into a more realistic world. You'll see (especially if brewing outdoors) that each brewday brings you hugely different results in evaporation.
So, BMW, don't worry about the efficiency thing. The BIABacus will take care of that for you. But, imagine that you are trying to brew a batch of beer that has a VAW of 5 gallons with an OG of 1.050. On a windy day, you might end up with 4.5 gallons at 1.056. On a calm day, you might end up with 5.5 gallons at 1.045. Which do you want? How should you manage this most basic of unpredictables?
The good news is that the BIABacus defaults will tend to ensure that you, at pitching, will be in a good position.
On my next visit, I'll see if I can get that BIABacus finalised for your brew.