The new system stores data as soon as you press OK, so it should significantly cut down on data loss.Īn additional benefit in the new system is that it lays the groundwork for syncing all data including profiles, ingredients and recipes across platforms. This created problems if the program or computer crashed or was shut down before BeerSmith could save the data. Older versions of BeerSmith read your data in on startup and saved it when you shut down the program. One of the largest changes in 3.1 is the underlying data storage, which has moved to an incremental transaction based system. The focus in BeerSmith 3.1 was to lay the groundwork for an upcoming web based version of BeerSmith, as well as add some critical new features and updates to BeerSmith desktop. BeerSmith 3.1 OverviewīeerSmith 3.1 is another great step forward in the long term development of the BeerSmith suite of products. Also the earlier BeerSmith 3.0 release notes are here. You can find additional details for all updates in the formal BeerSmith 3.1 release notes here. I have posted the open beta version on the main download page at, and plan to publish the formal release in the next week or two. 05 pH units of the model to reality.Here is a summary of the new features coming in the BeerSmith 3.1 desktop update. While not perfect, it does correlate extremely well to the point of matching within. The interesting aspect of this is that I increased the acid content of the acidulated malt profile by 60% (pretty close to the factor that Mark stated above) to get agreement of the model in BeerSmith with my actual results. I have not used the acid additions from BeerSmith, as I prefer to use acidulated malt instead to make subtle pH adjustments. deLange has discusses at length on this forum.Īddenda: Oginme here with additional comments. The underlying mathematical model will be entirely new (for MpH) it will be based on the water-chemistry ideas that A.J. Just in case you might be interested, I am currently updating MpH (although I have no idea when it will be ready for prime time). As you can see there, I have asked that actual mash pH data be posted so that anyone interested in mash pH developing software has a chance of making it accurate. Towards the end of nailing all of this down, I urge you to add your own data to the thread I recently started. Thus the observation that changing concentration from 88% to about 140% - 150% in the bs software (more-or-less) fixes this issue when working with bs. Hence, the amount of acid required to hit a target pH is overestimated.Ĭonsistent with your (and others) observations, recent preliminary analysis (of actual mash pH measurements) by me indicates the buffering capacity is overestimated by a factor of about 1.65. Mash pH II.) appears to overestimate the buffering capacity of a typical grist. Here is the bottom line on the errors in acid additions: equation (6) in my second paper (. I said yes, and so that is where we are with all of that. Sometime in the past Brad Smith contacted me to ask if he could use my work to incorporate such calculations in bs. Personally, I used these equations to come up with my own pH calculator, MpH (v. While I believe my analysis of Kai's data to be accurate, it did not go far enough in that I never tested it against real, work homebrewer mashes. The papers report on my analysis of Kai Troesters work that he wrote up in his 2009 paper "The Effect of Brewing Water and Grist Composition on the pH of the Mash." I wrote these papers mostly for myself in an attempt to understand mash chemistry, which I was beginning to study at the time. The mash pH estimates used in Beer Smith (at least v2, if not also v3) are based on a couple of papers I wrote in 2013, which can be found on my blog (listed below in my signature). Mark Riffe posted the following note on HBT regarding his model and acid additions (Mark's comment and thread link): I've been following the discussion on various mash pH models on several forums.
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