Thanks! Yes, per Chris White (White Labs Yeast): - slurry good within 2 weeks of reaching terminal gravity (NOT necessarily slurry collection date), - reuse up to 1+ month OK (see Donoroto above) but with viability loss, - starter can (should after 1 month) be performed using a Yeast Slurry...

How is the group calculating yeast slurry viability? BF includes date input for Liquid Yeast but not Yeast Slurry calculations per screenshots. Thanks

Thanks for the responses! The inquiry (and feedback) really dealt with the organized ability to include fermentation information into the recipe the same as ingredients, mash schedule, etc. and much as other brewing software does. "Fermentation Temp." can be documented in the BFriend Yeast...

Agree to use a calculator provided in the Big 3 and other recipe software then, it's easy to check sparge, or mash, pH with calibrated pH meter or pH test strips with 0.5 pH unit precision. Yes, I've compared the test strips to actual pH meter values and surprisingly accurate. General rule is...

Like the rest of the recipe and mashing schedule, fermentation information is the planned roadmap. Agreed that the planned fermentation needs evaluation against actual specific gravity, temperature, fermentation activity. etc. Thanks

It’s curious that there is no fermentation data entry section in the Recipe Designer (e.g., similar to Mash Guidelines section). QUESTIONS: - What does the group find to be the best and cleanest way to enter fermentation schedule information into the Recipe Designer (as opposed to entering in...

Yes the fix was completed and Stats do go red when out of selected style. Nice tool update - Thank You!

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...