Author Topic: New Year's wish list for BeerSmith  (Read 516 times)

Offline Oginme

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New Year's wish list for BeerSmith
« on: January 01, 2020, 02:55:52 PM »
Below is my wish list of improvements to BeerSmith which I hope would/could be incorporated in upcoming updates.  These are not listed in any order of priority and I do believe that they can be implemented easily as much of the information is already inherent in the program or can be entered by the user.

(1)   Move the grain absorption rate into the equipment profile.  For many of us who use multiple brew set ups, each with their own ending retention of water in the grains, this would be a major easement of headaches.  It really is a factor in brewing which is dependent upon the equipment and process and not a set parameter which is constant across different processes,

(2)   Correct the calculation of pre-boil gravity estimate to reflect gravity expectation using standard room temperature volume.  The present calculation uses the thermally expanded volume and the gravity points based upon the end of boil volume (cold).  Given this, the gravity point balance in the program?s own calculation is always off by the same percentage as the thermal expansion coefficient.  It also means that the calculation of actual mash efficiency by the program is incorrect, 

(3)   Expand the ?vols? tab to give the user the calculations of the actual parameters in the equipment profile compared to those of the current equipment profile.  Most of this information is currently included in the program but some additional user entered values would give the program all the data needed to do the calculations for the users.  This would certainly help in troubleshooting process issues as well as determining which numbers in the equipment profile may need to be updated.  Here is a list of what can be added for the calculations:

a.   Actual volume of strike and sparge water:  would give the information needed to determine grain absorption based upon the pre-boil volume, the mash tun losses, and any top off water,
b.   Pre-boil volume and post boil volume would give the actual boil off rate vs plan,
c.   Actual trub losses vs estimated losses to provide the balance of information needed to do an actual gravity point balance,
d.   The calculation of preboil vs post boil gravity points would give the user the information on any errors in measurements or how much to rely on the calculated process values.
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