BeerTools Discussion Forum

I'm not a big fan of the ProMash way, either. I found it inconvenient that I couldn't create a session without creating and saving a recipe file for it first. My approach in BTP is to edit the original recipe/session file to record what actually happened on brew day, and to add text in the Notes tab...

Brant, I'm not sure what you mean. Since the alpha acid changes from crop to crop what is the harm if it is changed in the DB? Why keep the original value? My take on it is that the db has good defaults, and I don't want my specific changes for a particular purchase to change their values. There mi...

I took a stab was what an "inventory feature" was, but I was afraid to assume what "session recording" meant. ;) My guess is that it relates to this thread, which presents a lot of ideas: http://www.beertools.com/forum/viewtopic.php?t=2428&highlight=primary. I think the file ...

Definitely, I'd love to have an inventory feature! I'll just brainstorm for a moment, and hopefully you can pick out anything good from what I ramble on about.... Stating the obvious first, it should record the amounts of the ingredients that I have in stock. It should allow deducting the amounts as...

Thanks, Jeff. You just answered one of my biggest questions. I had been assuming that ambient, tun, and grain temperatures were all supposed to be the same temperature, and that that was the temperature I needed to enter in the "Grist Temp" field on the Mash-In. In fact, to hopefully remov...

While brewing today, I was very careful with my mash-in measurements to be as accurate as I could manage, so that I could use them to retrofit the Mash-In step with what actually happened. In other words, as discussed above, my plan was to tweak my cooler mash tun vessel's "Temp after 5 minutes...

Well, I forgot about the cheat that I later I admitted to here http://www.beertools.com/forum/viewtopic.php?t=2520 (about halfway down that message thread). Throw out my 65-minute number if you don't trust it -- but it fits my real-life mashes (and makes the BTP schedule work out much better for me!...

If the changed file is still open, and I open the original file the file appears with the current changes. bzwrxbz and slothrob, I think what is happening is that the already-loaded RecipeX window is given focus (brought to the foreground) when you File / Open RecipeX.btp. Try opening a second Reci...

I've wondered about this myself. My guess is that BTP assumes the grain, tun, and air are all the same temperature, but I have no way of knowing if that is true.

I'm kind of the type who has to be told to RTFM (if you don't know what it means, the first word is "read" and the last is "manual", and it is a pretty common muttering in most software support centers...). I'd usually rather play with software than to read the documentation, so ...

I don't think I understand what Jeff means, either. I was just thinking of another tab on the bottom of the screen full of fields for this type of info. But I guess another type of multi-list could be a different option, which might be appropriate in a date-linear arrangement. For example, maybe hav...

Bill, I'm the one who recommended using a template to save your equipment, and I can promise you that it worked correctly for me. This is a stretch, but maybe it will help: Read this message I posted http://www.beertools.com/forum/viewtopic.php?t=2530 . And then open the folder(s) you save recipes i...

I'm not sure if this is a feature request, bug, or "works as designed" for some purpose that I haven't yet figured out, so I'll just throw it out there. It would be nice if the File / Save As and the File / Save As Template features would automatically add the .btp file extension onto the ...

As I understand it from messages I remember posted several weeks ago, a recipe browser is on the enhancement request list. For now, you can save your recipe/session files in whatever organizational directory structure you prefer. My personal preference is to simply name the files with the brew date ...

So if I was a degree high in the mash, would it mean that I should raise the temperature after 5 minutes of calibration by a degree to compensate? That's exactly what I was thinking I will try. Doing that will lower the strike temp in the mash-in step by a little. I assume it will take a couple of ...