The 3″ tri-clamp on the top of the fermenter makes it easy to add spices or dry hops, and the entire lid is removable if you really need to get in and remove a large additive like a bag of fruit. I aerated the wort using a Blichmann oxygen wand and pure oxygen (which I’ll cover in a separate review) and pitched the yeast in the top. The conical has volume markings on the inside of the fermenter which make it easy to manage your target volume. I filled the fermenter directly from my kettle by pumping it through the Therminator wort chiller and into the bottom of the conical. Near the end of my brew day I emptied it out and prepared for transfer. To sanitize the conical I filled it with Starsan after first soaking the various fittings, valves and clamps in Starsan and assembling them. So I guess my question is: are both Beersmith and Brewfather incorrect here, since maltsters report numbers in °L that are lining up with SRM numbers? Bru'n water, which also wants grain in °L, seems to agree on color prediction only when the SRM numbers from either are entered.ĭisclaimer: yes, I realize in a practical sense this all likely doesn't really matter much, but I don't like it when calculations don't work out the way I expect.To fully use the Brewtech Chronicals you do need a few accessories – which I’ve covered later in this article. The difference between roasted barley at 550 and at 406.58 can easily give a difference of 3-5 SRM in the recipe calculation.
But, it certainly seems like it can make a difference in some cases, for example using a small amount of roasted grain for color additions. The reasoning is usually that °L is a visual assessment, and they diverge once malt gets past a certain color where the human eye can't perceive the difference anyways. But, according to calculators, they can actually be quite different. I had thought the distinction between the two matter much, since generally I've read that they're practically the same and the difference is not worth consideration (e.g., Beersmith blog post saying "The SRM color is approximately equal to the old lovibond scale in most cases.", and doesn't mention the conversion formula).
Changing my settings to display SRM, the numbers line up as they do in Beersmith. I've just started experimenting with Brewfather, and one of the first things I noticed was that the malt colors are much lower, e.g. This number generally lines up with the color reports from maltsters, who use °L, and lines up with crystal malts (e.g., C60 = 60 SRM). I've been using Beersmith for a few years, which lists malt color in SRM.
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