I've been using BS3 for a while and I find it really useful for adjusting recipes so as to hit the desired strength, bitterness etc. with my own equipment profile.
One thing that's been annoying me though is that its final gravity and attenuation estimates often seem to be way out.
For example in a Vienna Lager recipe using 3.7kg of malt for an OG of 1050, it reckons to get 1007 FG (86% attenuation) from WLP830 - even though its own database shows that yeast at 74%-79%.
Turns out that what it's doing is adjusting the probable FG according to the mash temperature. That's clever but I think it might be over-doing it.
Fortunately there's a way to fine-tune or disable this feature.
Click on 'preferences' and 'advanced':
Then play with the settings in this bit:
You can fine-tune it by changing the value for 'slope of FG Attenuation Adjustment' or you can disable it by just un-ticking the 'Adjust FG for Mash Temperature' box.
Now if only it understood how to use CRS, I'd be a happy bunny.
One thing that's been annoying me though is that its final gravity and attenuation estimates often seem to be way out.
For example in a Vienna Lager recipe using 3.7kg of malt for an OG of 1050, it reckons to get 1007 FG (86% attenuation) from WLP830 - even though its own database shows that yeast at 74%-79%.
Turns out that what it's doing is adjusting the probable FG according to the mash temperature. That's clever but I think it might be over-doing it.
Fortunately there's a way to fine-tune or disable this feature.
Click on 'preferences' and 'advanced':
Then play with the settings in this bit:
You can fine-tune it by changing the value for 'slope of FG Attenuation Adjustment' or you can disable it by just un-ticking the 'Adjust FG for Mash Temperature' box.
Now if only it understood how to use CRS, I'd be a happy bunny.
