Thanks for the template and the tutorial. I have two suggestions / ideas: 1) It would be great to have the choice to switch between imperial and metric units. 2) There should be a lookup sheet with the parameters for the grains and hops. This allows dropdowns in the calcs and avoids miscalculations.
Wow Larry this spread sheet is absolutely fantastic. I am brand new to brewing and this was exactly what I needed to help me with all sorts of calculations. You are an absolute gentleman for sharing this. Thanks very much.
What an excellent tool and tutorial! All function no fashion here. Thanks for creating this. I can't wait to use this to start coming up with my own recipes. I am excited to brew again.
Ok...I have watched this about 3 times now, it's great thanks. However, I am confused about which field tells me how much sparge water I need. Is that the add for first step field?
Much appreciated, Larry. Been watching your videos over the past couple of weeks as my cousins and I are preparing to do our first brew in a week. Spreadsheet will definitely help with keeping good data!
Thanks Larry! I predict this video does really well over the long term for people like me who would be totally lost if I tried home brewing. I went to a party over Memorial day where they had a keg of homemade beer. It was SO good compared to the crap I usually drink...which I refuse to tell you what it is (rhymes with "Mud Fight") because you'll judge me and unfriend me. lol.
I'm sure it will. I think my issue with beer is everyone wants you to start trying to drink IPA. That's a big jump from Bud Light. A guy down the street offered me St Arnold Summer Pils and Lawnmower. I really liked them both. Much more flavor than I'm used to without jumping head first into the bitter side of the pool.
I always start my friends (non craft drinkers) with pilsners, whits, hefes, or a simple lager. I don't think anyone starts with an IPA... I also think us craft drinkers tend to forget that.
As all the others say... Thanks for the template. This really is a giving community. I was hoping for quick review of you total process of your Zombie Dust recipe including each batch and how you made your adjustments. Thanks again, Mike.
I just love your approach to all of your videos. My sons and I have started brewing again and really enjoy your videos. Well made and straight to the point (no ho humming). I now have your template and have watched your tutorial. I have one question. How do I change the "personal info" fields in the upper left corner: Style, Brewer,Date, Type?
Larry -- awesome info! I've been partial-grain brewing for years, getting ready to take the all-grain plunge. Can you suggest a source for the potential S.G. for grains (you mentioned it is "out there")? My local shop doesn't publish it on their website. I'm trying tot get my version of your awesome spreadsheet put together for my first batch and want to include my grain info. Thanks!
Hi Larry it's Jack tyrrell here again I've just been watching your video on choosing fermenters until I watched your video I almost bought a pressurised one I thought it would solve all my brewing issues like contamination and so on after looking at that I don't think so so why all the hype on this new pressurised system is all about getting you to spend more money Ps it looks like you must have spent a bloody fortune ha ha thanks for all the info Ps one more thing I was led to believe by rehydrating my yeast I didn't need to aerate my beer but 22 hours later it looked like a glass of water so I used my drill to aerate it hope I haven't ruined it thanks
Actually, pressure fermentation saves money by not requiring a temperature controller refrigerator or keezer for fermenting and lagering lagers. Also, having a pressure rated fermenter allows you to use a closed system transfer method when racking to other vessels. That alone saves on contamination and oxidation risks.
How do you measure lauter tun dead space? Did you just measure the volume of the manifold system or is there something more to this variable? I was thinking of just submerging my manifold into a bucket of water and measuring the difference in volume change. Nice piece of "software" you have here; I have to ask - are you an engineer?
Hi Larry, First i wanted to thank you. I have been using this for 5 brews now. I have added a ton more items and even a inventory calculator. One thing i keep noticing is that the Mash calc page keeps coming up short by 0.9 gallons. I might be doing something wrong here. Example; With a 10 gallon mash tun, 10lbs of 2 row and 2lbs of munich @ 1.3qt/lb I come up with 15.6 quarts of strike water and 13.2 qt of sparge water. After the mash I seem to be consistently short about 0.9 gallons. I think its in the grain absorption and it is the only thing that i think will fix it. So i changed it to 0.9%. That seems to be way out from the 0.5% recommended. But when i do it fixes the loss of 0.9 gallons. My sparge is slow approx. 60-90 minutes and the grain bed is dry by the end. Any thoughts?
Hi Larry, I just doubled checked the formulas and all is well. I'm going to run another batch within a week or 2 and ensure the run is correct. I will double check my dead space but I know its not that much of a difference. Anyway I really like the template and thank you again!
How would you measure your losses from pre-boil to post-boil and know how much was lost from each event? Is there a way to calculate this before brewing or do you just find out during your first batch? If the later is the case, again, how do you know how much was lost from what?
Hey Larry. I love the spreadsheet and appreciate it you posting it. One thing I recently noticed was that when I added the 2 lbs of Honey to the Grain Bill Cals sheet, it ends up adjusting the total "strike water to add". I ended up using 6.75 gallons of strike water instead of 6 gallons per the actual grain bill. In order to compensate for future recipes I have changed the formula for "Total Grain" in the Grain Bill Calcs sheet to a SUMIF formula =SUMIF($C$5:$C$11,"Grain",$F$5:$F$11) so that it won't add any extracts to the Total Grain bill, but will still calculate pre-boil and post-boil points in the recipe. Seems right to me, but I am a fairly new all grain brewer. Does that make sense to you? Thanks again!
Larry this spreadsheet is unreal now that i figured out how to use it. thanks sooo much! is there a way to add a few more spaces for hops? i never seem to have enough room. we on the east coast like em hoppy! thanks again
The extra lines are perfect. Template works like a charm. However.....lol. A recipe i"m about to try calls for a 60 min. boil with a 15 min. hop stand at end of boil. Essentially a steep period with the heat off. To correctly calculate ibu's, etc. should I call it a 75 min. boil and adjust the minutes for hop additions accordingly making the hop stand 15 min. or call it a 60 min boil with hop stand being 0 min? The calculations swing a lot depending on the input. what do you think?
i have a question... i like the spreadsheet but i am wanting to put a pumpkin ale recipe in the spreadsheet, but.. there is nothing for pumpkin puree. i all-grain brew and i put it in the mash..
Hi Larry,Thanks for another great video and another useful tool. I use the international system to control my brew (volumes, mass, temperature, etc…), so I tried to change the units in your spreadsheet. I had no problem till I got to the Grain Bill Calcs page. I have questions in the determination of the Pre Boil and Post Boil points. I made the dimensional analysis of the following equation (unless I’m wrong, this is the equation you use to estimate the Pre Boil points): Where: GU=gravity units (lb/gal) mx=amount of each malt (lb) E=extract efficiency (%) Vi= Pre Boil Volume (gal) The dimensional analysis of this equation shows: If my analysis is correct, I wonder, how can the values obtained from this equation represent de Pre Boil specific gravity?
I was using an older excel sheet. Now its ok! Thanks Larry! Eres una “chingoneria” in mexican this means: You rock, Larry, or: You are the Best, Larry!!!!
Thanks for the template and the tutorial. I have two suggestions / ideas:
1) It would be great to have the choice to switch between imperial and metric units.
2) There should be a lookup sheet with the parameters for the grains and hops. This allows dropdowns in the calcs and avoids miscalculations.
Wow Larry this spread sheet is absolutely fantastic. I am brand new to brewing and this was exactly what I needed to help me with all sorts of calculations. You are an absolute gentleman for sharing this. Thanks very much.
What an excellent tool and tutorial! All function no fashion here. Thanks for creating this. I can't wait to use this to start coming up with my own recipes. I am excited to brew again.
Ok...I have watched this about 3 times now, it's great thanks. However, I am confused about which field tells me how much sparge water I need. Is that the add for first step field?
cant tell you how awesom this is
I really must thank you for the excellent template and hope I can do it justice in making my next brew a good one, cheers Larry.
Hi. I'm a beginner at homebrew. Thanks for your videos and spreadsheet!!
Bro! This whole Playlist has been super helpful! Thank you!
Much appreciated, Larry. Been watching your videos over the past couple of weeks as my cousins and I are preparing to do our first brew in a week. Spreadsheet will definitely help with keeping good data!
Thanks Larry! I predict this video does really well over the long term for people like me who would be totally lost if I tried home brewing.
I went to a party over Memorial day where they had a keg of homemade beer. It was SO good compared to the crap I usually drink...which I refuse to tell you what it is (rhymes with "Mud Fight") because you'll judge me and unfriend me. lol.
I'm sure it will.
I think my issue with beer is everyone wants you to start trying to drink IPA. That's a big jump from Bud Light. A guy down the street offered me St Arnold Summer Pils and Lawnmower. I really liked them both. Much more flavor than I'm used to without jumping head first into the bitter side of the pool.
Makes sense. Have a great weekend.
I always start my friends (non craft drinkers) with pilsners, whits, hefes, or a simple lager. I don't think anyone starts with an IPA... I also think us craft drinkers tend to forget that.
Great Job Larry, Love all your videos both Brew & Que. Keep up the good work.
Larry, this is Gold.
BEER-N-BBQ by Larry I can see why!
you put allot of work into that!
Thanks once again!
As all the others say... Thanks for the template. This really is a giving community. I was hoping for quick review of you total process of your Zombie Dust recipe including each batch and how you made your adjustments. Thanks again, Mike.
Awesome Larry, THANK YOU:)
Great video Larry
Thanks for posting!
Larry i just downloaded your spread sheet. you are a fucking legend. thank you
You’re welcome. Be sure to download the latest version from my website. This one is very old.
I just love your approach to all of your videos. My sons and I have started brewing again and really enjoy your videos. Well made and straight to the point (no ho humming). I now have your template and have watched your tutorial. I have one question. How do I change the "personal info" fields in the upper left corner: Style, Brewer,Date, Type?
Great material Larry, tnx!
Wish it was in metric(liters, celzius, etc)... :D
But, I am quite a excel savvy, will adjust it!
Cheers
Neat, I was just going trough it! :D
Good man! :D
Larry, are you going to make a video of how to brew a Firestone Walker Union Jack clone ?
Larry -- awesome info! I've been partial-grain brewing for years, getting ready to take the all-grain plunge. Can you suggest a source for the potential S.G. for grains (you mentioned it is "out there")? My local shop doesn't publish it on their website. I'm trying tot get my version of your awesome spreadsheet put together for my first batch and want to include my grain info. Thanks!
Great video and spreadsheet, would be nice if it was in metric also.
BEER-N-BBQ by Larry z
Why can’t all beer have this grain bill info for the can’s nutrition label.
Hi Larry it's Jack tyrrell here again I've just been watching your video on choosing fermenters until I watched your video I almost bought a pressurised one I thought it would solve all my brewing issues like contamination and so on after looking at that I don't think so so why all the hype on this new pressurised system is all about getting you to spend more money
Ps it looks like you must have spent a bloody fortune ha ha thanks for all the info
Ps one more thing I was led to believe by rehydrating my yeast I didn't need to aerate my beer but 22 hours later it looked like a glass of water so I used my drill to aerate it hope I haven't ruined it thanks
Actually, pressure fermentation saves money by not requiring a temperature controller refrigerator or keezer for fermenting and lagering lagers. Also, having a pressure rated fermenter allows you to use a closed system transfer method when racking to other vessels. That alone saves on contamination and oxidation risks.
You should always aerate cooled wort before fermentation begins. Once it starts, no more oxygen should be introduced.
@@BEERNBBQBYLARRY thanks Larry but like I said fermentation never got started dead in the water
@@jacktyrrell2050 sounds like bad yeast.
@@BEERNBBQBYLARRY I was thinking the same thing Larry thanks I was talking to a comersial brewer and he said the same
How do you measure lauter tun dead space? Did you just measure the volume of the manifold system or is there something more to this variable? I was thinking of just submerging my manifold into a bucket of water and measuring the difference in volume change. Nice piece of "software" you have here; I have to ask - are you an engineer?
Hi Larry,
First i wanted to thank you. I have been using this for 5 brews now. I have added a ton more items and even a inventory calculator. One thing i keep noticing is that the Mash calc page keeps coming up short by 0.9 gallons. I might be doing something wrong here. Example; With a 10 gallon mash tun, 10lbs of 2 row and 2lbs of munich @ 1.3qt/lb I come up with 15.6 quarts of strike water and 13.2 qt of sparge water. After the mash I seem to be consistently short about 0.9 gallons. I think its in the grain absorption and it is the only thing that i think will fix it. So i changed it to 0.9%. That seems to be way out from the 0.5% recommended. But when i do it fixes the loss of 0.9 gallons. My sparge is slow approx. 60-90 minutes and the grain bed is dry by the end. Any thoughts?
Hi Larry, I just doubled checked the formulas and all is well. I'm going to run another batch within a week or 2 and ensure the run is correct. I will double check my dead space but I know its not that much of a difference. Anyway I really like the template and thank you again!
I did download a new spreadsheet. I used the same parameters. it all came out the same. I'm not sure yet but I will give it another shot.
I will try it again. My 13.2qts above was a misprint. I still get the same outcome but no worries I will keep working it and see. Thanks again.
How would you measure your losses from pre-boil to post-boil and know how much was lost from each event? Is there a way to calculate this before brewing or do you just find out during your first batch? If the later is the case, again, how do you know how much was lost from what?
Hey Larry. I love the spreadsheet and appreciate it you posting it. One thing I recently noticed was that when I added the 2 lbs of Honey to the Grain Bill Cals sheet, it ends up adjusting the total "strike water to add". I ended up using 6.75 gallons of strike water instead of 6 gallons per the actual grain bill. In order to compensate for future recipes I have changed the formula for "Total Grain" in the Grain Bill Calcs sheet to a SUMIF formula =SUMIF($C$5:$C$11,"Grain",$F$5:$F$11) so that it won't add any extracts to the Total Grain bill, but will still calculate pre-boil and post-boil points in the recipe. Seems right to me, but I am a fairly new all grain brewer. Does that make sense to you? Thanks again!
Larry this spreadsheet is unreal now that i figured out how to use it. thanks sooo much! is there a way to add a few more spaces for hops? i never seem to have enough room. we on the east coast like em hoppy! thanks again
The extra lines are perfect. Template works like a charm. However.....lol. A recipe i"m about to try calls for a 60 min. boil with a 15 min. hop stand at end of boil. Essentially a steep period with the heat off. To correctly calculate ibu's, etc. should I call it a 75 min. boil and adjust the minutes for hop additions accordingly making the hop stand 15 min. or call it a 60 min boil with hop stand being 0 min? The calculations swing a lot depending on the input. what do you think?
I have downloaded the spread sheet and it looks good. Did you build it? If yes. Could you help me convert it to metric.
i have a question... i like the spreadsheet but i am wanting to put a pumpkin ale recipe in the spreadsheet, but.. there is nothing for pumpkin puree. i all-grain brew and i put it in the mash..
I wish this guy was my neighbor.
So how to convert to small Batch with a big batch recipe?
Hi Larry,Thanks for another great video and another useful tool.
I use the international system to control my brew (volumes, mass, temperature, etc…), so
I tried to change the units in your spreadsheet. I had no problem till I got to the Grain Bill Calcs page.
I have questions in the determination of the Pre Boil and Post Boil points. I made the dimensional analysis of the following equation (unless I’m wrong, this is the equation you use to estimate the Pre Boil points):
Where:
GU=gravity units (lb/gal)
mx=amount of each malt (lb)
E=extract efficiency (%)
Vi= Pre Boil Volume (gal)
The dimensional analysis of this equation shows:
If my analysis is correct, I wonder, how can the values obtained from this equation represent
de Pre Boil specific gravity?
Thanks Larry. How can I download this template.
@@BEERNBBQBYLARRY thanks. Got it.
I am starting this hobby. I am malting grains now. And i want to keep it as natural and basic as possible.
Thanks Larry, for that. Do you think I can change the units? Here in Brazil we use metric system and Celsius for temperature. Thanks again
+BEER-N-BBQ by Larry Great. I'll try that. Thanks again
Did you have any luck converting it over to metric?
Hello Larry: I found an error on your spreadsheet when converting to metric
In the strike water volume convertion
BEER-N-BBQ by Larry uhhh! I dont know! I downloaded the spreadsheet like 2 months ago! Let me download the latest and see....
I was using an older excel sheet. Now its ok! Thanks Larry! Eres una “chingoneria” in mexican this means: You rock, Larry, or: You are the Best, Larry!!!!