I’m having a similar problem. Sometimes when I switch from pounds to ounces and save, the ounces figures are erroneously high.

Yeah, I’ve had the same issue. I rely on the water calculator number, not the recipe displayed number.

I use Malt Bill rather than Color for the following reasons: I've found that Malt Bill gives me an accurate mash pH reading (based on my pH meter and considering that I get seemingly good brew results). Second, if Color is checked it uses for the pH calculation the SRM color that's listed on my...

I now realize that the percentage sliders slide, allowing me to change percentages for each grain. Being able to modify a recipe’s grain bill on the basis of percentages as well as weight will be useful.

I enter in the Mash Chemistry’s total water volume box the total number of gallons going into the HLT. Then I’m good to go. I never do any additional chemical adjustments for my sparges, but if one wanted to do that, additional salts or acids could be added to the remaining HLT water to adjust...

As an aside - and as you may know - it’s important that you enter in the Brewing Water Treatment section the profile of your source water. Adding salts & acids without that entered, or at least somehow taken into account in your brewing water calculations, would be a shot-in-the-dark, senseless...

The simple answer is, yes — if you are doubling the amount of water you are treating. Doing that will yield you the same water profile.

Glad to hear this improvement is underway.

I didn't know that tool was available. How handy. Thank you for pointing it out.

Next time try this: existing gravity minus target specific gravity equals specific gravity underage SG overage times beginning boil volume equals Total points to be added Total points to be added divided by PPG for DME equals Pounds of DME to be added For example, assuming the existing and...

I found that the mash pH shown changes with changes in the volume of mash water after hitting the calculate button under the salts section, whether you entered any salts or not.

The RA listed in the recipe editor is that which is suggested by John Palmer based on the beer's color, which approximates beer style (such as, blonde ale, American Pale Ale, Porter, etc.). But per "Water, A Comprehensive Guide for Brewers" by Palmer and Colin Kaminski, there are several...

A print option for just the salts/acids additions would be nice.

Added to the recipe builder is Recommened Residual Alkalinity, with John Palmer listed as the source. In your posting you refer to it as a target RA. The range shown relates to the color of the style selected. If you would, please explain how this should/would be considered a recommended or...

A potential problem of hitting your gravity with less wort that the recipe calls for is a higher IBU level for the finished batch than targeted by the recipe, unless the hop additions are reduced appropriately to account for the reduced wort volume, or you can add an appropriate quantity of DME...

In the BF's recipe builder hops section is listed "Util", which is just to the right of "IBU." What does Util represent? Is it a utilization number based on Tinseth's calculation of hop utilization? If it is, the Util number that BF's recipe builder shows doesn't seem to agree with the...

From my playing with the various factors presented by BF's Recipe Editor (Fermentables, Pitch Rate, Ferm Temp, Yeast Type), the only factor that seems to affect BF's calculation of FG is Yeast Type, for which BF selects the average attentuation for the yeast type selected. The use of...

On the Editing Recipe page, changing Temp under Mash Guidelines doesn't chage the Final Gravity calculation. Apparently, it is not a dynamic factor for BF's outcomes calculations. My question is, why isn't it, considering that mash temp does have a significant affect on final gravity?