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Old 03-28-2006, 06:06 PM   #11
Shmohel
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The major advantage of BeerSmith is that it is cimpliant with the BeerXML standard. Meaning you can import and export BeerXML files.

For those that don't know about BeerXML, here is a snippet from their website: http://www.beerxml.com

Quote:
BeerXML is a free, fully defined XML data description designed for the exchange of beer brewing recipes and other brewing data. Tables of recipes as well as other records such as hops can be represented using BeerXML for use by brewing programs.

It is our hope that BeerXML will eventually allow for the open exchange of recipes between different beer brewing software packages. Compliance is purely voluntary, however, so timelines for implementation of the proposed standard may vary.
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Old 03-28-2006, 08:22 PM   #12
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I have ProMash and I like it but some things about it disappoint me. It could be due to my ignorance because I haven't used the program for all that long.
1. It doesn't adjust gravity for temperature. With my old program I entered the SG and the temp. and it calculated the correct gravity.
2. It only has the capability of a primary and secondary fermentation. How do you document a tertiary?
3. It doesn't give a good description of ingredients. This is helpful when formulating recipes.
4. No way to document changes in fermentation temperature. My old program had a fermentation schedule where you could document changes in temp.
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Old 03-28-2006, 08:32 PM   #13
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Quote:
Originally Posted by RichBrewer
I have ProMash and I like it but some things about it disappoint me. It could be due to my ignorance because I haven't used the program for all that long.
1. It doesn't adjust gravity for temperature. With my old program I entered the SG and the temp. and it calculated the correct gravity.
Yes it does.......Look in the setup...

Quote:
2. It only has the capability of a primary and secondary fermentation. How do you document a tertiary?
In the notes section is a lot of space to further document your brewing sucess.

Quote:
3. It doesn't give a good description of ingredients. This is helpful when formulating recipes.
It allows YOU the user to add any description of ingredients you want to. This will allow you to customize the program to your brewing habits.

Quote:
4. No way to document changes in fermentation temperature. My old program had a fermentation schedule where you could document changes in temp.
See number 2 above.
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Old 03-29-2006, 12:10 AM   #14
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Richbrewer: when in the session screen and you want to record gravity click the hydro calc button to adjust the gravity for temp.

 
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Old 03-29-2006, 01:22 AM   #15
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Quote:
Originally Posted by MrSaLTy
Richbrewer: when in the session screen and you want to record gravity click the hydro calc button to adjust the gravity for temp.
OK. Now that makes my socks go up and down!
Thanks for the info! That's why I love this site.
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Old 03-29-2006, 02:35 AM   #16
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I have been using both also and there are some things in Beer Smith that's not in ProMash or at least I haven't found. Like a brewlog sheet, being able to e-mail a recipe or even copy and paste. If you can do that in ProMash I wish someone would tell me..
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Old 03-29-2006, 02:56 AM   #17
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Quote:
Originally Posted by flhrpi
I have been using both also and there are some things in Beer Smith that's not in ProMash or at least I haven't found. Like a brewlog sheet, being able to e-mail a recipe or even copy and paste. If you can do that in ProMash I wish someone would tell me..
I don't know of a way to e-mail a recipe other than to attach the *.rec file to an e-mail. I think using BeerXML format is a big plus for BrewSmith (coming from a Promash user). I'm not sure what you mean by brewlog sheet, but it's definitely possible to print your Promash session information into a text or html file and print it for brewing reference...I do this every batch even though I frequently have a laptop with me. Also, if you go into the print menu you can select 'copy to clipboard' and you can then paste anywhere...for example...

Weihenstephaner Hefeweissbier

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50
Anticipated OG: 1.054 Plato: 13.31
Anticipated SRM: 3.5
Anticipated IBU: 16.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 20.00 Percent Per Hour
Pre-Boil Wort Size: 6.88 Gal
Pre-Boil Gravity: 1.043 SG 10.74 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.8 5.50 lbs. Pilsener Germany 1.038 2
47.8 5.50 lbs. Wheat Malt Germany 1.039 2
4.3 0.50 lbs. Rice Hulls 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.11 g. Hallertau Hersbrucker Pellet 4.75 16.3 60 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Water Profile
-------------

Profile: Raleigh on Neuse
Profile known for: Terrible Creek Ales!

Calcium(Ca): 6.6 ppm
Magnesium(Mg): 2.8 ppm
Sodium(Na): 22.3 ppm
Sulfate(SO4): 34.7 ppm
Chloride(Cl): 15.4 ppm
biCarbonate(HCO3): 32.3 ppm

pH: 8.28


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 11.00
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 
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Old 03-29-2006, 03:10 AM   #18
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Baron, I couldn't find "copy to clipboard" I did find "print to text file". Maybe I have a different version.
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Old 03-29-2006, 03:23 AM   #19
Baron von BeeGee
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I'm using 1.8.a. When I select 'print', there are radio button options under 'Print and Export Options'.

 
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Old 03-29-2006, 03:29 AM   #20
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Quote:
Originally Posted by Baron von BeeGee
I'm using 1.8.a. When I select 'print', there are radio button options under 'Print and Export Options'.
I have 1.6.a that's why I couldn't find it. Thanks, now I have to find my paperwork.
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