5/2/2024 0 Comments Beersmith 3 portugues![]() You want to copy this zip file to your new computer using a thumb drive, your network or a similar method. Once you have at least BeerSmith 3.1 on the old computer and the latest version on the new computer, you can open BeerSmith and go to File->Full Backup to Zip on the old computer to create a single zip file that contains all of your recipes, profiles and ingredients. On the new computer you want to install the latest version of BeerSmith which can be found at the main BeerSmith download page. If not you can upgrade the old computer before proceeding. First, make sure you at least have version 3.1 or higher (ideally the latest) on the old computer. If you are using BeerSmith 3, the process is quick and simply. I’ve tried to cover the most common cases below. The process is also dependent on what version of BeerSmith you are using. Currently only recipes in your “Cloud” folder are stored on the server. ![]() It is important to note that BeerSmith desktop stores all of your “My Recipe” data locally on the hard drive, so you do need access to the old computer to recover that data. This week I’m going to cover how to most easily transfer your local brewing data. ![]() They pioneered the current method of no-chill brewing and have many clever ways of adapting recipes to fit this method.I frequently get the question of how to transition BeerSmith data from one computer to another if you have purchased a new computer. Sealing the cube will trap the aromatic compounds and you will get some bitterness as the wort cools.īeyond this, as I have not personally (and intentionally) played around with no-chill, I would look to the Australian brewers and brewing forums for assistance. This will give you a projection of the additional bitterness from your boil hops.Īnother thing I picked up hanging around the Aussie Homebrew Forum is that most brewers will adjust down the hops added for bittering accordingly and then most will take any hop additions scheduled for 10 minutes or less in the boil and just throw them into the cube before adding the hot wort. Plug this into the 'total whirlpool time' and then click on the box to 'estimate boil hop util in whirlpool'. You will need to know approximately how much time it takes your wort to cool down to below 160F (71C) to give the program some idea of how much additional isomerization time you will realize from the hot wort. In your equipment profile, look at the section labeled 'hop utilization and whirlpool options'. The method is not perfect, but it will give you an idea of how much additional hop bitterness you will realize following flame out. Oh and by the way, I am using a GUTEN 40LīeerSmith has an option in the equipment profile which allows for the continued isomerization of hop alpha acids during an extended cooling period. Sorry for all the questions, been winging my all grain brews to date (made pretty good products) but I now want to improve! How do you set the temperature? As obviously the temperature will fall from 100C to 85C at some rate (which I am unsure of), should I get a rough estimate of this and work out the average temperature to put in "Whirlpool Temp" box? Would I account for the additional IBU's from the 0 minute additions using the "hopstand/whirlpool" functionality in BeerSmith. Then let wort cool to 85c before decanting in the cube. Does anyone have a rule of thumb they use here?Īnother thing I am considering is not do the "shift hops out by 20 and cube hop method" but just work out the hop additions based on the desired IBUs. I know I want to cube hop, I know this will add to bitterness, but I don't know how to account for this in the software. However, this is not very scientific and I really want to improve my brewing! So now, I am working on a recipe, and using BeerSmith 3. ![]() It turned out fine by my standards but probably a little on the bitter side. For example, I have done a Sierra Nevada Pale Ale Clone - following this recipe:īut shifted the hop additions out by 20 and the 10 minute and zero minute additions went straight into the cube. I am aiming for an American Pale Ale style beer, previously I have had success by shifting out my additions by 20 minutes and "cube hopping" anything that falls in beyond the 20 minute mark. I'm new to using BeerSmith, and am struggling to figure out how to adjust the hop schedules for the no chill method. Apologies if this has been covered, I did a quick search but couldn't find the answer.
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