BEERSMITH 3 CHANGE REPORT FULL

Full support for juices, fruits, honey built into program now – adding a new juice or fruit is as easy as taking its Brix or gravity value and color and using it.This allows you to make an “up front” pH adjustment in recipe as well as measure the mash pH to make a final adjustment.Mash PH adjustment support for lactic, phosphoric and acid malt is integrated into the mash tab now so you can directly record acid ingredients and see effect on mash pH.You can now exclude gypsum as an addition in water tab or water profile tool.Old “water volumes” tab is still available as a button “Detailed water volumes” at the top of the water tab.Water matching tool also breaks out and calculates the mash and sparge water additions separately and adds them separately.You can match a water profile directly from the water tab using “Match a Target Profile” and it will match both water profiles.Supports both mash and sparge water additions. Ability to either include or exclude water agents using “Don’t include water agents” on water tab – to account for cases where water profile itself may already include water agents.New Water tab supports directly building a water profile in the recipe builder.The yeast tab has been updated to allow two stage starters for liquid yeast and hydration instructions if working with dry yeast.Altitude adjustment for hop utilization is available – set “Boil Elevation” in Equip profile.A more accurate utilization model has been added to carry forward boil hops into the whirlpool – check the “Estimate Boil Hop Util in Whirlpool” box in your equipment profile to enable it.You can now specify a temperature with each whirlpool hop addition for more accurate IBU estimation during the whirlpool/steep.Fermentation profiles updated to include extra stage for extended aging.Added “none” as a carbonation profile option for still meads, ciders, wines.Backsweeten tool to add in backsweetening ciders, meads or dessert wines.

Yeast tolerance field added for yeasts to provide accurate FG estimate for high gravity beers, wines, meads.Support for Brix as a gravity measurement – can be set in Options->Units.Mead nutrients adjust down proportionally when using large fruit proportions.Support for TINOSA and TONSA-2 mead nutrient system built into recipe yeast tab, along with GoFerm needed for dry yeast hydration – also available as separate tool.Color icon system lets you choose color for mead, wine, cider.Support in the cloud for mead, wine, cider recipes and sharing.Equipment profiles for popular mead, wine, cider sizes as well as scaling support.You can add new ones knowing just their brix value.Support for juices, fruits, honey as native ingredients and most are preloaded for use.Report system customizes report to style of beverage brewed.Mead, wine and cider style guides are now included with the program.Recipe builder supports mead, wines and cider types and dynamically adjusts session data.New licensing system – tied to your cloud account lets you flexibly manage activations.Dozens of new features and fixes for brewers of all types.Boil altitude adjustments to adjust utilization for high altitude brewing.A ton of new data – support for fruits, juices, honey, wines, new hop products, new add-ons….Temperature can now be specified for whirlpool hop additions.Streamlined user interface including smart dialogs that hide unused fields for current task.Water profile tools and mash pH adjustment now integrated in the recipe builder.Secure SSL/https data connection to cloud for data integrity.Support for Folders in the Cloud (and on BeerSmith 3 Mobile) as well as “unlisted” recipes.This page provides detailed release notes of all of the significant changes in BeerSmith 3.

Beersmith 3 change report