Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
'Mash Made Easy' version 10.1 is now available for free download on my website (listed below) in both the USA and Metric formats. Radical changes have been made as follows:
Change 'A') MME Version 10.1 greatly simplifies drop-down grist component selection via eliminating all of the various Malted and Unmalted Barley Grain categories and simply lumping all of these together under a single drop-down called "Non Categorized". Caramel/Crystal malts and Carapills malts are now combined and categorized as "Crystal/Carapills" under a single drop-down. Drop-down categories still exist for grist components such as Wheat and Rye, the various of Flaked grains, Acid Malt, Melanoidin/Honey, and MaltoDextrin/Sugar.
Conflated under the simple and single umbrella of "Non Categorized" are the following barley categories: All of the various of barley "base" malts, bisciut malt, aromatic malt, Munich malt, Brown/Mid-roast malt, Deep Roast Malt, and Deep Roast Unmalted Barley.
Conflated also are the formerly separate Caramel/Crystal and Carapills, under the umbrella of Crystal/Carapills.
The justification for these two radical changes and simplifications (in keeping with the name "Mash Made Easy") are twofold. First, I have honed and refined a set of algorithms worthy of computing the pHDI and BC (buffering capacity, malt acidity) values for all non Crystal, yet exclusively Barley based grains (malted and unmalted) into a single category, and likewise I have refined a set of algorithms worthy of computing Caramel/Crystal and Carapils malts pHDI's and BC's. Second, the scant real pHDI and BC data extant today (from sources that you can count on the fingers of one hand) is simply terrible and incomplete and abysmal, as well as not fully unified or correlating between testers, so those touting and exhibiting drop-downs for up to hundreds of various malt and/or unmalted grain valuations for critical pHDI and BC values are for vastly the most part either pulling these values straight out of thin air, or they are cherry picking and cross-applying the scant data to malts/grains never once tested while applying loads of confirmation bias and yet more cherry picking and averaging and guessing, etc... in an effort to baffle and impress the unaware end user. So I figured: why not go your own way, blaze your own trail, and revamp and refine math model means to simplify all of this, at the same time as the other mash pH assistant software developers are making the grist component entry task ever more complicated and time consuming and confusing, and at the same time ever the more deviating from real and honest underlying data (I.E., deviating from such real BC and pHDI data as can only come from test mashing and titrating, whereby no one is actually undertaking this level of actual effort, but they are not telling you that. Plus they are at the same time hoping that the end user believes they have actually tested their underlying data).
Change 'B') MME version 10.1 now defaults the Kolbach denominators for mash water Ca and Mg ions to 7 and 14 respectively (vs. 3.5 and 7) whereby to attain better agreement with the findings of AJ deLange, and also somewhat better compliance with the more recent and quite variable findings of chemists Barth and Zaman as regards downward shift within the mash due to calcium and magnesium ions in the mash water.
Change 'C': Minor appearance related bug fixes to the Metric version.
Change 'A') MME Version 10.1 greatly simplifies drop-down grist component selection via eliminating all of the various Malted and Unmalted Barley Grain categories and simply lumping all of these together under a single drop-down called "Non Categorized". Caramel/Crystal malts and Carapills malts are now combined and categorized as "Crystal/Carapills" under a single drop-down. Drop-down categories still exist for grist components such as Wheat and Rye, the various of Flaked grains, Acid Malt, Melanoidin/Honey, and MaltoDextrin/Sugar.
Conflated under the simple and single umbrella of "Non Categorized" are the following barley categories: All of the various of barley "base" malts, bisciut malt, aromatic malt, Munich malt, Brown/Mid-roast malt, Deep Roast Malt, and Deep Roast Unmalted Barley.
Conflated also are the formerly separate Caramel/Crystal and Carapills, under the umbrella of Crystal/Carapills.
The justification for these two radical changes and simplifications (in keeping with the name "Mash Made Easy") are twofold. First, I have honed and refined a set of algorithms worthy of computing the pHDI and BC (buffering capacity, malt acidity) values for all non Crystal, yet exclusively Barley based grains (malted and unmalted) into a single category, and likewise I have refined a set of algorithms worthy of computing Caramel/Crystal and Carapils malts pHDI's and BC's. Second, the scant real pHDI and BC data extant today (from sources that you can count on the fingers of one hand) is simply terrible and incomplete and abysmal, as well as not fully unified or correlating between testers, so those touting and exhibiting drop-downs for up to hundreds of various malt and/or unmalted grain valuations for critical pHDI and BC values are for vastly the most part either pulling these values straight out of thin air, or they are cherry picking and cross-applying the scant data to malts/grains never once tested while applying loads of confirmation bias and yet more cherry picking and averaging and guessing, etc... in an effort to baffle and impress the unaware end user. So I figured: why not go your own way, blaze your own trail, and revamp and refine math model means to simplify all of this, at the same time as the other mash pH assistant software developers are making the grist component entry task ever more complicated and time consuming and confusing, and at the same time ever the more deviating from real and honest underlying data (I.E., deviating from such real BC and pHDI data as can only come from test mashing and titrating, whereby no one is actually undertaking this level of actual effort, but they are not telling you that. Plus they are at the same time hoping that the end user believes they have actually tested their underlying data).
Change 'B') MME version 10.1 now defaults the Kolbach denominators for mash water Ca and Mg ions to 7 and 14 respectively (vs. 3.5 and 7) whereby to attain better agreement with the findings of AJ deLange, and also somewhat better compliance with the more recent and quite variable findings of chemists Barth and Zaman as regards downward shift within the mash due to calcium and magnesium ions in the mash water.
Change 'C': Minor appearance related bug fixes to the Metric version.
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