markp
Landlord.
Hi,
I have two AG brews under my belt now, so I think I need to move on a little with my understanding of the process of recepie formulation and water tratment calculations etc.
Up to now I have used a couple of recepies from one of Wheelers books, the AG guide that BrewStew posted on the forum and mathematical help from the ever patient Aleman........and I've also been grateful of support from the chat room too :thumb:
So, my question is about brewing software......Beersmith, Promash etc etc.
I'd be grateful if people could post up some of their experiences with the software they are currently using......recommendations, ease of use etc etc. Not just limited to the two I mention above as I know there are more and am open to any of them at present.
I'm reasonably computer minded, but not overly so.
My aim with the software I purchase is to be able to get my water treatments correct for the style I am brewing, check recepie formulations, gain an understanding of bittering units and how to substitute different hops at the appropriate levels.
Please post anything you may think is of use and thanks in advance
I have two AG brews under my belt now, so I think I need to move on a little with my understanding of the process of recepie formulation and water tratment calculations etc.
Up to now I have used a couple of recepies from one of Wheelers books, the AG guide that BrewStew posted on the forum and mathematical help from the ever patient Aleman........and I've also been grateful of support from the chat room too :thumb:
So, my question is about brewing software......Beersmith, Promash etc etc.
I'd be grateful if people could post up some of their experiences with the software they are currently using......recommendations, ease of use etc etc. Not just limited to the two I mention above as I know there are more and am open to any of them at present.
I'm reasonably computer minded, but not overly so.
My aim with the software I purchase is to be able to get my water treatments correct for the style I am brewing, check recepie formulations, gain an understanding of bittering units and how to substitute different hops at the appropriate levels.
Please post anything you may think is of use and thanks in advance