Misc
Misc is everything that goes into a beer and is not malt, hops or yeast: finings, yeast nutrient, spices, fruit, oak, enzymes. Each row is an amount, a unit, where it goes and when.
Adding one
Section titled “Adding one”Press Add misc, or A anywhere in the editor, and search. The catalog carries the common additions with a typical dose where the maker publishes one, so a row lands with a sensible amount for the batch. Where no guidance is published the record says “no published guidance” and the row lands at a placeholder for you to correct.
Amount and unit
Section titled “Amount and unit”Amount is in g, mL or each, whichever the ingredient is sold by. A whirlfloc tablet is “each”; a dose of lactic acid is milliliters. Some entries carry a concentration, and the record says whether you are buying the pure compound or a solution.
Use and time
Section titled “Use and time”Use is where it goes: Mash, Sparge, Boil, Whirlpool, Primary, Secondary, Packaging or Water. Time is minutes at that stage: minutes before the end of the boil for a boil addition, minutes of contact for a whirlpool one. Leave it empty where timing means nothing, which is most of the fermenter and packaging additions. A late-boil addition appears on the brew-day timeline at the right minute.
The usual suspects
Section titled “The usual suspects”Most recipes carry two or three of the same few things, and the catalog has them. Kettle finings, Irish moss or a whirlfloc tablet, go in the boil with ten or fifteen minutes left and help the break settle. Yeast nutrient goes in the last minutes of the boil, or into the fermenter for a mead or a seltzer that has nothing for the yeast to live on. Fermenter finings, gelatin or the vegan alternatives, go in cold at the end. Spices, fruit, coffee and oak mostly go in primary or secondary, and the amount is the whole argument, so start at the low end of what the record suggests. Enzymes are the specialists: a glucoamylase dries a beer out further than the yeast alone would, and an ALDC enzyme heads off diacetyl in a fast turnaround.
Water salts and acids are not misc. They live in the water panel, where the solver can reach them and the mash pH can read them.
The record
Section titled “The record”View specs in the row’s ⋯ menu shows the catalog record: the type, the typical dose where one is published, whether it is sold as the pure compound, and a note under Before you use it for the additions that have a catch.
Related
Section titled “Related”- Fermentables, Hops, Yeast and pitching.
- Water chemistry, for salts and acids.
- Ingredients, for the whole misc catalog and adding your own.
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