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ProMash Revision History - V1.3.B

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Version 1.3.b Upgrade
Posted 12-22-99
Database Changes:

  1. In late 1999, the BJCP introduced it's new style guidelines. The changes to the guidelines were quite radical in some respects and this ProMash release contains the completely revised guidelines.

    The new 1999 BJCP style guidelines will, for the first time, be officially adopted by the AHA as of January 1, 2000. Because of this, the defaults in ProMash as of December 1999 are for BJCP style guidelines and this is now the recommended setting.

    The older AHA guidelines (pre BJCP) remain only for historical reasons and to make the transition easier, but will eventually be phased out

New Features and Enhancements:

  1. In the extra ingredients database section, a new 'Time In' choice has been added for 'Time in Mash'. Previously there was only options for Time in Fermenter and Time in Boil.

  2. When printing inventory analysis, the yeast Lab and Catalog number are now printed along with the yeast name.

  3. Because of the recent discussions on the HBD, comments from users, and the general controversy regarding First Wort Hopping and the effect on IBU values, the way in which ProMash calculates the additional hop utilization for First Wort Hops has been changed.

    The FWH Utilization setting (set in the System Defaults, Hops section) is now for a percentage increase OR decrease in utilization, as opposed to minutes added to the full boil time to calculate the additional utilization. You will need to reset this value to your own preference (if upgrading from a version prior to Version 1.3.b), as the old value is in-compatible with the former and we did not wish to wipe out your current settings for this one minor change. If you unsure as to what this value should now be, we suggest a 5% increase in utilization.

    Notice this number is a center value. 0 will mean no increase/decrease in utilization, 10 would be a 10% increase in utilization, -10 would be a 10% decrease in utilization.

    Until more scientific data on actual First Wort Hopping utilization becomes available, we feel this is the best method to allow brewers to set the utilization to their own findings and preference.

  4. The stand-alone hop IBU calculator now has a 'Use as First Wort Hop' checkbox. Checking the box will cause the utilization increase or decrease for First Wort Hops to be calculated in the equation (from your system defaults) and the IBU's obtained value to change accordingly.

UI Modification:
  1. For the Efficiency setting in the System Defaults-Mash section, the Efficiency setting on the main Recipe screen and the Actual Efficiency rating within Brewing Sessions, the manner in which these entries are displayed and entered has been changed from a unit ratio to an whole integer value (Example: New value: 75 % Old value: 0.75 %). The way this number is actually stored is still the same, so this change is transparent to the end user. Many users have previously requested this change, and this should make the value much more intuitive.


Bug Fixes:
  1. The Actual Efficiency Rating within a brewing session was not separating ingredients that were mashed not mashed in the actual system efficiency rating. In other words, if you had 1 lbs of sugar in an all grain recipe, the system would use that along with all other grains in determining the actual system efficiency. This was not correct, as the sugar is not mashed, and the system efficiency should only rate items that are actually mashed.

    This problem has been fixed, and ProMash now correctly separates mashables from non-mashables when determining what the actual MASH system efficiency is. Note that this problem NEVER affected the predicted OG values of recipes.

    This fix will also allow partial mash brewers to correctly calculate the actual efficiency of their mashed ingredients or steeped grains.

    Detailed help has been added regarding this entry along with the possible shortcomings and pitfalls to be aware of. We suggest you bring up a brewing session, hit the help button, and read the section regarding Actual System Efficiency carefully.

  2. In a stand-alone recipe, if you had your measurement settings to metric, switching between all-grain, extract and/or partial mash would slam the Wort size entry to the American equivalent. This has been fixed.
  3. In a stand-alone recipe, if you had your measurements settings to metric, and chose to print the recipe with a mash graph, there was the possibility that the graph would be printed in Fahrenheit and not Celsius. This has been fixed.

  4. In the brewing session notes section, if you entered text into any of the entries, then move another application or window on top of the notes window, any text entered (without first being saved) was wiped clean. This has been fixed.

  5. In the simple mash designer windows, if you were in metric settings, and chose to print the mash schedule before graphing it, the Sparge Temp would be printed in Fahrenheit as opposed to metric. This has been fixed.

  6. In a brewing session, in the fermentation specifics, the 'Lag Time' entry would accept floating point numbers such as 3.5, but would truncate the entry to an integer value (as in 3.0) when saved. This has been fixed.

  7. On Windows NT and 2000 systems, printing an inventory analysis report from a brewing session may have caused a system crash. The crash would happen if a hop in the recipe did not exist in the actual database. While this error did not cause Windows 95 or 98 systems to crash, it may have caused other random errors after the printout.