Just stumbled on Beer Tools

Wow, nice site,

I intend for my site to have more function. Their database of 8,025 recipes is impressive. I hope to have 1,000 recipes in three months.

Hmmm, I guess I have a new goal.


-Andy

Created Recipe Size Conversion

Any user (even guests) can modify the quantities needed for grains/hops and adjuncts. This doesn't cover needed water for a mash infusion but I think people can figure that out on their own.

I also added adjunct ozs and lbs.

Progress,
Andy

Saturday Progess

Whoah,

Got a lot done today...

1). Ran a full backup
2). Added "Notes" to Grain field when adding recipes
3). Added "Notes" to Yeast field when adding recipes
4). Setup "mash instructions" and "general instructions" to only display if there is data
5). Tightened overal recipe display so more data can fit on a single page
6). Added "created on" and "last logon" to user registration
7). Fixed "add" and "Update" for specific recipes
8). Fixed adjunct notes section on recipe add
9). Fixed broken hop display

-Andy

Adjuncts Finished!!!

It's a start, I also updated the adjunct drop down and allowed registered users to add recipes.

-Andy

Few little things

1). Added FAQ categories in forum, need to test to make sure they're working

2). Cleaned up "confirm.php" to integrate with web site.

3). Created and posted to classifieds

Added a "first/last" name to registration

This is important because I'll want to be able to personalize emails to people in the future. Will work on adjuncts tomorrow.

-A

Working on Hop Union Variables

Wow, there's a lot to hops, trying to add all the variables so the hops ingredients are comprehensive, 2 hours of work. Here's an example page

http://www.smartbrewer.com/ingredients/hopdetails.php?id=457

-Andy

Ideally people can also comment on hops so it has more of a forum approach.

Oven Light...

Making a yeast starter is pretty simple. Boil some water, add some Dry Malt Extract (about 1 half cup), cool the mixture to about 70 degrees and then add the yeast.

One issue I've run across is having a stable environment to let the yeast do its thing. I imagine large fluctuations in the temp stress the yeast. Too cold, no propagation, too hot, probably dead yeast all together.

So, I found the perfect environment, the oven light provides just enough heat. It's almost 80 degrees, which may be a little hot but I'm just trying to create lots of yeast cells, not ferment beer.

So, there you have it, the oven light.

-Andy