Yeah, sorry, Ok so i found another weird thing: it seems also that the link to the starter calculator in the EDIT recipe page does not take into account yeast type whereas the link in the public page (not edit) takes it correctly into account. (when i click to starter calculator, in edit it...

Hi, thx for your answer :) Here are 2 screenshots, first one from my recipe, second from the starter calculator, from the recipe view I get 98B cells and from the starter calculator 373B. https://imgur.com/a/lpDY0mM Cheers,

Hi, I might be me but when I check the "cell required" field in a recipe (which is suppose to take into account OG, wort volume, and pitch rate to compute the number of yeast cells required) I get a different number than in the starter calculator in the field "Target Pitch Rate Cells". Aren't...

Meh. ;) I mean, I was confused because the recipe calculator is giving different results regarding this issue than a lot of other online/offline calculators.

Thanks for your answer :) i get it now.

I understand that candi might be 100% fermentable, yet the avg attenuation of the yeast you use shouldn't be exceeded ? Maybe I am missing something?

Hi all :) I was building a recipe and i stepped into something weird : i can add any quantity of candi sugar, the OG will rise but the FG will stay the same. Which means i can go to enormous attenuation (over 90% in extreme cases). without changing the yeast. I don't really understand why the...