48 replies to this topic

[ChicagoWaterGuy]

I used PM until my old computer died. I tried BS but didn't really like it. Now I just use my brain, pencil and paper. And EZ water 2.0.

[Mya]

I used PM until my old computer died. I tried BS but didn't really like it. Now I just use my brain, pencil and paper. And EZ water 2.0.

you can re-download ProMash very easily

[gnef]

Rich, I think you would also have to take the initial gravity and final gravity (to tell you the residual sugar and alcohol content which would change the density of the liquid) into consideration when figuring the carbonation curve. You'd also have to assume that the temperature is constant (not pressurized while chilling down), there is no sloshing, an exact volume (I'm rarely 5.00 gallons), and an average surface area (pin lock vs. ball lock).I'd prefer to just set it and forget it. I've had no issues with letting it come to equilibrium as it should over a few weeks.As for software, I've tried PM and Beersmith, and I actually bought beersmith a while ago since I preferred the interface. I used it a handful of times, but I realized I am too lazy to use it as my primary record keeping. I just put everything into an excel spreadsheet, and work from there. If there is something in particular that I am trying to figure out (IBU's, etc.), then I'll use beersmith for that calculation. I typically use other's recipes, or old recipes that I've used, and match things fairly well, so I don't worry about smaller details.

[ChefLamont]

I have used promash for about a decade and still have it.I have actually gone to pencil and paper doing the calcs manually. Besides being kinda fun (yea, ok I am a nerd), it really keeps me in tune with the recipe and the brewing. With software I found myself just throwing things in or changing things in the recipe willy nilly because it was quick and easy. When hand calculating, it makes me have to think through moy decisions and really understand why I am doing it.Yes, it is weird and not for everyone, but I think it is at the very least an option in the decision.

[SchwanzBrewer]

Rich, I think you would also have to take the initial gravity and final gravity (to tell you the residual sugar and alcohol content which would change the density of the liquid) into consideration when figuring the carbonation curve. You'd also have to assume that the temperature is constant (not pressurized while chilling down), there is no sloshing, an exact volume (I'm rarely 5.00 gallons), and an average surface area (pin lock vs. ball lock).I'd prefer to just set it and forget it. I've had no issues with letting it come to equilibrium as it should over a few weeks.

In an ideal situation, that is fine. In my current situation, I have to carbonate quicker in order to get multiple beers ready for competition. I don't have two weeks to carb up 10 kegs. So having that information would be very helpful. If I ever had the time, I would try and do it.

[Mya]

I have used promash for about a decade and still have it.I have actually gone to pencil and paper doing the calcs manually. Besides being kinda fun (yea, ok I am a nerd), it really keeps me in tune with the recipe and the brewing. With software I found myself just throwing things in or changing things in the recipe willy nilly because it was quick and easy. When hand calculating, it makes me have to think through moy decisions and really understand why I am doing it.Yes, it is weird and not for everyone, but I think it is at the very least an option in the decision.

you are making me think about going old school, I find myself willy nilly changing recipes too often

[gnef]

In an ideal situation, that is fine. In my current situation, I have to carbonate quicker in order to get multiple beers ready for competition. I don't have two weeks to carb up 10 kegs. So having that information would be very helpful. If I ever had the time, I would try and do it.

Is there a way to time things to make things easier for you? Some sort of schedule? You could also try the diffusion stone method if you wanted it to carb quickly to equilibrium (I haven't done this myself and tested the results, but I recall reading that it can carb very quickly due to the increased surface area)

I have used promash for about a decade and still have it.I have actually gone to pencil and paper doing the calcs manually. Besides being kinda fun (yea, ok I am a nerd), it really keeps me in tune with the recipe and the brewing. With software I found myself just throwing things in or changing things in the recipe willy nilly because it was quick and easy. When hand calculating, it makes me have to think through moy decisions and really understand why I am doing it.Yes, it is weird and not for everyone, but I think it is at the very least an option in the decision.

You seem to like making things more difficult! If you want, I can bring you an abacus at the next meeting, unless you are already using a sliderule... :]

[al_bob]

You seem to like making things more difficult! If you want, I can bring you an abacus at the next meeting, unless you are already using a sliderule... :]

Seriously. It's all I can do to keep all of the gear cleaned up to brew. I'm keeping the computer for now!

[SchwanzBrewer]

Is there a way to time things to make things easier for you? Some sort of schedule? You could also try the diffusion stone method if you wanted it to carb quickly to equilibrium (I haven't done this myself and tested the results, but I recall reading that it can carb very quickly due to the increased surface area)

I have a schedule laid out. Sometimes life gets in the way. I have to get some more lines and splitters is all.