Thanks for the information. Interesting it might be repackaged Fermentis (other?). The above CS yeast was used within 6 months of manufacture and refrigerated after purchase. Yeast was rehydrated before pitching per CS and my normal sanitary protocol. I do have calibration and secondary...

Hope to solicit experiences using Cellar Science yeast? I've been at or within 1-2 final gravity (FG) points of recipe specification over my last couple dozen batches using my most recent brewing system. That is until my last two batches using Cellar Science yeast for the first time where...

HCO3- (commonly NaHC03 or baking soda) can be lowered or "removed" by adding acid (e.g., to achieve desired mash pH) to the brew water. The more naturally occurring or manually added HCO3- present the more acid required reach the same pH. This relationship can be seen in the BFriend or other...

Donoroto's screen shot is the Stats Bar (OG, FG, ABV, etc.) I was referring to. I thought I remembered the Stats Bar values changing when the recipe was out of style? This was supported by the following Brewers Friend cited web information: ----------------- "in the Brewer's Friend recipe...

I understand the recipe editor statistics (near top of editor screen) are GREEN when recipe is within style range and RED when not. My recipe values change but remain GREEN regardless of how out of range the recipe is (e.g., 100 lbs grain added to 5 gallon batch = 100% ABV). Logged in/out...