![]() I have created a basic recipe in each and compared the Est ABV and Est FG but have found them to be very different. I have imported the recipes and settings from BS2 into BS3 and checked them manually to ensure they match. The model for whirlpool addition IBU calculations is improved, though still dubious IMHO. I'm planning to move from Beersmith 2 to Beersmith 3 so I thought I'd do a calculation check. There is also a 'hop' addition labeled 'whirlpool pause' which can be added and set for the entire length of the whirlpool so that delayed and staggered additions will by properly expressed on the brew day sheet and the timer. Quote from: oginme on June 16, 2018, 03:15:43 pm The whirlpool hop additions and bitterness calculations are much better with a setting to set the temperature of whirlpool addition. I'm sure that I've missed some of the other minor alterations, but these are the big ones that are visible. Five copies of each major file are stored and the older files are rotated more slowly so you can access older data. You can access these complete backup files from the File->Recover from Backup dialog. Volumes are now given for LME and other liquid additions.īetter cloud support and recipe cloud search from within the program. In addition to the recipe archive, BeerSmith also stores bulk backups of your recipes, ingredients and profiles. Yeast starter tab now supports 2-step yeast starters. There is still an issue with directly adding acids/acidulated malt/minerals & salts directly into the recipe not being accounted for in the water profile tab. Ditto with acid/acidulated malt additions. First create a directory somewhere - perhaps under Documents/BeerSmith3. Support for water mineral/salt additions are moved into the recipe and respond much better in the mash pH estimation. The model for whirlpool addition IBU calculations is improved, though still dubious IMHO. When I upgraded from BS2 to BS3 when it was first released I did no experience any real discrepancies between the versions with regard to the FG calculation.The whirlpool hop additions and bitterness calculations are much better with a setting to set the temperature of whirlpool addition. bsmx file and post them here for those users like myself who still have both versions to view them. Probably the best way would be for you to export the recipes from each version as a. There may be other things which would stand out, but it would be impossible to point you in a direction without more information. Lastly, I would cycle back through the release notes for BS3 and see if there is any bullet point there which may resonate with you which could attribute to the change. Here is a summary of the new features added in the BeerSmith 3.1 desktop update. If anyone has the BeerSmith data files in Portugese (grains, hops, profiles, etc) I would be happy to put together an entire package with the program in Portugese and the installer - please drop me an email (use Contact Us on the main BeerSmith page) when we get there. Support for juices, fruits and honey in any beverage including beer. You can find additional tutorials on the main tutorial page. Support for Mead, Wine and Cider (and Beer) including hundreds of new ingredients, new styles and tools for making these beverages. Here is a quick video tutorial on how licensing works and how to activate your BeerSmith 3 software for home brewing, mead, wine and cider making. Joined Messages 2,314 Reaction score 5 Location Ventura, CA. A streamlined and updated user interface that hides unused fields and customizes views and reports to the task at hand. They are labeled the same, but without seeing the actual profile to verify they are identical we can guess that there may be a difference. I am not particularly stuck to the idea of using Beersmith 2 - should I just preorder Beersmith 3 and wait a couple of weeks brewfun. ![]() Third, make sure the mash profiles are the same. ![]() I did not see a change in my copy, but it may have been changed in your old copy to refine the attenuation to your process. Look at the slope for FG attenuation adjustment and the center point of the adjustment. Next, I would go into the 'options' and compare the calculation for fermentability between the two versions. Changes may have been made to the stock profiles to update the ingredient information based upon supplier documents. From the pictures, we can only speculate on what might be different between the two versions.įirst thing I would check is to make sure the attenuation of the yeast is the same between the versions. The images demonstrate a difference, but give absolutely no information which we can look at to see what the actual differences might be. ![]()
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