I't the same in all my recipes, but here is one: http://www.brewersfriend.com/homebrew/recipe/view/360041/-best-bitter-14-11-16 The cell count is correct when viewing the recipe, the incorrect cell count only shows up when editing the recipe.

Under "Yest" the field "Cells required" in "Edit recipe" shows a value 3.79 times lower than the correct value in "Yeast Pitch Rate and Starter Calculator". I'm using metric units and the this ratio is the same as the conversion factor between liters and US galllons, so maybe some internal...

There is a discontinuity in the predicted FG at 70.0C. Below this temperature the predicted FG seems reasonable, but above 70C the predicted FG drops and stays constant. The specific values will ofcourse depend on the recipe, but I get the same discontinuity at 70C with all the recipies I have...

I would also like this feature.

I would also like this feature.

I don't think this would be complicated, the recipe includes an OG for the beer and a quantity for each fermentable, so just scale all linearly. Possible algorithm pseudo code: scaling_factor = target_OG / current_OG for each fermentable in recipe { quantity = quantity * scaling_factor }...

Experiment results: Today the SG of sample B remained the same as measured 48 hours ago, so I considerer the fermentation to be complete. I measured the temperature of the samples to be 22.5 deg C. I therefore calibrated the hydrometer in water at the same temperature. It read 0.998. A...

An update on my experiment: The SG of sample A has been unchanged at 1.009 (4.8P) for 48 hours, so it has finished fermenting. The SG of sample B has droped from 1.011 (7.8P) to 1.010 (7.3P) over the last 48 hours, so it's still fermenting (slowly). (These SG measurments where made using a...

Last night I prepared the samples for the experiment described below. Actual OG was 1.042 for Sample A and 1.072 for sample B. The yeast used was a pack of S-23 which expired in 2014 (it's been in my fridge since 2013, so it's probably ok). The ~7.5 grams not pitched to the samples was boiled...

Removing the sugar and adding pilsner malt to get OG=1.067 also results in FG=1.014.

That would be an interesting experiment, I might do that. It's not unusual for wine to end below 1.000. I don't think only sucrose and water will work well, because there won't be any nutrients for the yeast. I think a wort with half the fermentables from sucrose and the rest from DME would...

Interesting point, I didn't think of that. The manufacturers typical attenuation will be correct for a malt based wort, because it contains complex sugars which more or less unfermentable to different strains of yeast. Applying the attenuation % to sucrose doesn't seems like a realistic way to...

I'm making a recipe with some sugar. Before adding 1kg of sucrose, the recipe editor calculates OG=1.049 and FG=1.010. After adding the sucrose to the recipe, OG is is 1.067 and FG is 1.014. The FG seems correct, but I think sucrose should decrease FG, not increase it. Since sucrose is...