This thing looks like it's done.
We're going to need a gravity sample for this video anyways. Let's take one.
How's it going? My name is Brian.
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So this is another one of the Brewfather tutorial videos.
And in this video, we're going to show you a recent brew day that I had and logging
that brew day and tracking all the numbers
and everything so that you can find out what your efficiencies are.
You know, what you're where you're
where you might need to adjust your equipment profile, et cetera.
So let's jump into Brewfather here and we'll get started. All right.
So the beer that I brewed was a blueberry wheat.
This is another one of those beers for the wedding. So
I'm going to be taking several beers to the wedding.
And just kind of a quick rundown on the recipe.
Five pounds 2 row, five pounds of white wheat malt.
Three quarters of an ounce of crystal did some water additions to adjust the pH
and also, you know, adjust the the water profile to match what I wanted.
Also added some fresh zest used for WB 06, which is one of my favorite neutral
wheat, beer yeast that doesn't add a lot of lot of
characteristics like a normal wheat beer yeast would.
So did a just a single temperature mash notes that mashing or anything
like that, and then actually fermented in the in the fermenter
at 67, 68 degrees.
So we'll just adjust that and save that
got on my water calculations and everything there.
So I got the recipe here.
So then in order to to track your brew,
you actually need to brew with the Brewfather software.
So I'm going to go up here to the little mug with the foam on top
and make click brew. And then the first part is planning.
And this is you might have seen this in the other video where I was talking about
ingredients and whatnot. So here's
where you can select your ingredients and it'll remove from your stock.
So that is not actually what we want to look at.
What we want to look at is brewing.
And so this has got the whole recipe and all the vital statistics and all that.
When you start brewing, you're going to go through. Oh, gosh darn, that's loud.
You're going to continue on through your
adding your salts and preparing your spa dewater and all that stuff.
Incidentally, I did this beer on the anvil 10.5
and use the 6.5 that I have for the sparge water heater.
So I'm going to go ahead and go through all that.
And that shows you everything that's that's in the recipe there.
So now when we get to doing the boil,
we're going to go ahead and track all of the measured value.
So the first one we come to and you'll see there's a bunch of values in here
and they're all gray and you'll notice they're gray when I start entering values.
So when we get to like let's see if we go to the mash.
And what I do with the mash on this thing was the waited ten minutes.
And then right before I started recirculation, I took a reading.
And one of the things that I did with the
pH was I had had like 8ml and I was really lazy.
And I had a have a big syringe
just like 50 or 60 milliliters for doing crazy stuff.
And I use that there's the first marking on it is like 10 milliliters.
And I thought, well, I can kind of just eyeball it to get eight milliliters.
And here is some footage of me show me showing that
I actually over did the lactic acid by using that that non granular syringe.
Normally I use a smaller one that's like one milliliter with tenths of a milliliter
measurements on it. So I did that.
And then what happened was I actually wound up
with more lactic acid than I probably should have.
And so in order to adjust that, I did I mean, just literally just a pinch,
I reached in the baking soda or sodium bicarbonate, as you might call it,
and just threw that in the mash, stirred up, let it sit for a few minutes.
And then I took another reading and my was right on at 5.2 pH.
So let's enter that into the brew father software.
So you can see here, once I enter the information,
you see how it turns white there and you can see that.
So then let's take a look. I did my sparge and all that stuff.
And then when when I got done with this sparge, yanked the basket out
and which I did use a bag in the basket, which is pretty, pretty nice.
I actually did like that doing that.
So the boil volume was 7.25
for the pre boil volume.
Now, on the boil of gravity, I took a gravity reading.
And something that you may not have known is that your refractometers,
they're not 100% accurate when it comes to wort.
They're made for fruit juice.
And so when you introduce wort to them,
wurt or wort, how are you want to say that?
Then you have an issue where they're off by a little bit.
So you actually have.
To do a waut correction factor, and the way that you do
that, you have there's actually a tool in Brewfather here.
And if you want to know a little bit more about finding out what the word
correction factor is on your refract armor,
because they're all different, you have to calculate it.
Leave a comment down below and I'll do a video on that.
And for but for now, let's let's just use the.
Let's see if I can get this to open up.
All right. We're going to go here
and we're going to go refractometer we're going to go bricks.
And what we've got with our brix and we'll go to our tools and we have 10.3.
So that gives us a starting gravity of one point zero three seven.
So let's hop back over there in the back and put that in and right here.
All right, so then let's take a look
at the post boil gravity and after the hour long boil,
I took another gravity reading with the refractometer,
and that was let's do the adjustment on it.
That was 12 brix.
So take a look at what that was.
And so with the correction factor, that puts us at ten forty three.
So let's go back over there and we'll enter that in.
All right. And then our post boil volume, I'm sorry,
with the end of the same number here for the for the.
Can't type today.
For our post boil gravity
and then the volume in the kettle was six point twenty five gallons,
and then I wound up with
six gallons in the actual fermenter, so we'll put six gallons in there.
And so it's showing us that our gravity
and everything was just about dead on to what we wanted before
the volumes were a little bit off.
But as far as everything else goes, we were a little bit higher on our
numbers, but actually some of the gravity numbers were a little bit lower.
So it looks like we had a little bit less efficiency than what I originally thought
was going to have.
But, you know, I did not stir or do anything like that during the
the brew day. So, I mean, I'm fine with these numbers, quite honestly.
But you can see here how it shows you what the different numbers are
and how how the differences show up in the recipe and in the software.
Then if you want to add a log note down here, you can do that.
So let's jump over to fermenting real quick.
And before that,
if you guys are enjoying this video so far, smack pack, the like button.
It certainly does help the YouTube algorithm.
Let it know that you guys enjoy the video and push it out
to other people that might want to learn what this software is all about.
So let's take a look at fermenting.
And so up here in the fermenting
the tracker for fermenting.
I'm going to put the readings in here.
Now, if you had a tilt device or whatever,
that's where you would add this to the fermentation on your batch.
But I'm just going to do a manual reading.
And the fermentation actually started back on the 24th.
And our gravity reading was one point. Zero for three.
If I remember correctly, and 68 degrees is the temperature.
So we'll save that.
And I'm going to update the readings.
So it actually starts our graph here.
And then I just took a reading today with the hydro emitter,
and it is at one point zero one zero and 68 degrees
when it's it there.
Now, as you can see here, it creates a graph as far as like
what the fermentation did during its cycle.
Now, if I had taken another gravity reading, let's say if let's say
if I took a gravity reading, let's just have fun with it and say
I took a gravity reading on the 26th
and it was one point to one point zero to five.
Let's do that. And let's see, 68 degrees.
Yep. Hit, save. And then you'll see you'll see how the
how the tracker tracks the fermentation.
And if you have a tilt, it does this automatically.
But that basically is how it will track the fermentation for you.
And then you can, if you want to measure the values for your keg
and all that stuff, you can do that here as well.
Now, the nice thing about
this is whenever you go back, let's go back into the brewing here.
And whenever I had all the the
measurements entered, I can actually pull up an adjusted recipe.
And basically what that does is it adjusts the recipe based on the results.
So you just had from that batch.
And so, you know, it'll show it'll it'll just everything
and it'll adjust your equipment profile.
It'll adjust it so that everything matches up with what you just had.
It'll show if you look down here, we'll see the brewhouse efficiency.
So show sixty seven point seven three and then it'll show down here
all of the different volumes and adjust everything
based on the results you just had.
So the nice thing about that is
if you don't get quite the efficiency that you thought you should have
or you're, you know, you miss your volumes or whatever
and you put all the information in,
then it will actually enter the adjusted recipe.
This is the adjusted recipe tab that will show you exactly
what you ended up with.
And then you can adjust that to either add grain or add more liquid or whatever
the case may be so that you can try to hit all your numbers the next time.
The developer of the software did say that he is working on a tracking feature
where it will be able to track
all your batches if you entrer all your information,
and then you can kind of track your efficiencies
and you'll be able to tell, you know,
if a recipe had this ingredient in it, this this is how you were affected
on the on volumes or whatnot that could see that being helpful for
like a New England style or something like that.
And, you know, he wants to add that functionality in the future.
So if you could start using this now,
then you could build your own database of your numbers
and then be able to adjust your recipes and everything accordingly as you see fit.
But that is basically how you use the tracking feature, a logging feature.
And Bruce, rather.
This has been, Brian, for Short Circuited Brewers we'll see in the next video.