9 replies to this topic

[3rd party JKor]

I primarily use ProMash, but I have a ton of random, poorly organized spreadsheets to calculate various things.  I've been debating consolidating them into something somewhat usable.  chuck_d posted a version of his brewing spreadsheet a few years ago.  He clearly put a lot of effort into it.  I was considering modifying that to my needs.  It would be nice to have everything integrated in one place, particularly the yeast pitching rate calculation.  At some point I backed out the equations for Jamil's calculator (which is what I use).  It shouldn't be terribly difficult to add it to a spreadsheet, assuming I can actually find it. 

 

What do you guys have in your spreadsheets?  What do you think is missing or would be handy to have?

 

 

[positiveContact]

I have my own spreadsheet that does everything but water.  Then I use bru'n water to do the water stuff.

[3rd party JKor]

If anyone wants chuck_d's spreadsheet, send me a PM.  It's pretty impressive.

[positiveContact]

If anyone wants chuck_d's spreadsheet, send me a PM.  It's pretty impressive.

 

I took a look at that thing and my head just kind of exploded.  way too much shit.  maybe it would make more sense to me now.

[3rd party JKor]

I took a look at that thing and my head just kind of exploded.  way too much shit.  maybe it would make more sense to me now.

 

 

Yeah, I hadn't looked at it in years until today.  It's overwhelming, although it feels a little less overwhelming now than it did then.  I might actually try to use it.

[Big Nake]

I remember using chuck_d's sheet and also remember some sort of mental fatigue from looking at it. I hate to admit it but I still use Tastybrew.com's recipe calculator to get a feel for OG, FG, SRM, IBU and ABV and then I put my water stuff together using EZ_Water (which is now sufficient after getting some good information from BNW). I adjust the ratio of my calcium chloride and calcium sulfate additions based on the style and I determine how much acid to add to the mash and sparge based on the SRM of prior batches and the notes I took on those previous batches. That, plus a new (much more reliable) pH meter and my mashing routine has been nicely streamlined.

[matt6150]

I pretty much just use Promash and then Bru'n water. I did make a hop inventory spreadsheet. I do use the Promash inventory. But mine also has the size packs I break a lb. into and how many.

[bigdaddyale]

https://dieseldrafts.com/spreadsheet/

[bigdaddyale]

https://www.beeradvo...eadsheet.95011/

[zymot]

I made up my own spreadsheet for Palmer's formulas, it was an educational process.

I had one for batch sparging. Working backwards, final volume and initial strike water/grain ratio. It gave me the hypothetical perfect batch sparge for optimum extraction. Something to shoot for.

On brew day I would run things through the spreadsheets and promash and compare.