Thanks for the answer. First of all, I completely screwed up my post and title as it is about OG, NOT FG. Sorry ! Probably drank too much beer at some point in my life ... Here is what I am talking about. S1 : 25L in Kettle, 1.040 OG S2 : 25L in Kettle and Fermentor, 1.040 OG S3 : 25L in...

I use Safari 13 on MacOS 10.15, I have not tried on other browsers / platforms

Hi Changing the mash temperature (ex 64 °C to 68 °C) does not change the FG. I seem to recall that it used to. Was it the case ? Shouldn't it ? Thanks !

Hi I find that when I target the Fermentor for Batch Size, if I change that number the Boil Size post volume does not change but the FG changes. It would seem to me that if the Boil Size Post volume does not change, the FG should not change either, the only difference being how much of that...

Hi Everything in my recipe is and has always been in the Metric system, but for Hops, I only have the choice between oz / lb. This just seems to be happening since a few minutes ago. All my recipes are affected.

"Rollin' on the river ..." :cool:

Well, my English's not good enough to understand how that should be rude ! Anyway I can't say much more right now because the beer is sitting in secondary awaiting an empty keg, but I'll give my impressions when the time comes.

In the end, I got very bad results everywhere, which can only be IMHO the results of a too high mash temperature : 1.052 OG with 7 Kg of grains for a magnificent 60% Kettle efficiency 1.020 FG with S-04 at 21 °C for a very shy 66% attenuation So maybe instead of trying to adjust the results...

Well my first conclusions are : Very hard to grind, would not fit in my barley crusher. I had to do it with the kitchen robot, so it had better be worth it ! Very poor PPG extraction, but I let my mash go up to 71 °C which has probably killed some enzymes (if such a thing is possible) :eek: I...

Thanks to you !

Hi I know I won't be the one coding it, but I think it would also be more intuitive if it worked both ways, like if you enter the water volume you get the ratio and vice versa. Especially when trying to work out the limits of a system as in Head First's example.

Indeed, fermentation temperature is often a much more important factor, and I usually get what I get with FG. I just find these numbers weird.

I'll try to say it simpler : With no change in yeast attenuation or anything else, how come 71 °C predicts more attenuation than 70 °C ?

Right ! So why more fermentable sugars at 71 °C than at 70 °C ??? That is the question !

Hi I just found something weird with mash temp vs FG. Maybe this is OK, but ... I made a quite hot mash (71 °C instead of 67 °C) so I adjusted it and got the same FG (1.015), which is weird. However, as the mash went on I found it was nearer 70 °C so I made the adjustment again and then got a...

Yes, I do use the Quick Water Requirements, it works very well. Mine is just a very tiny feature request, no big deal ! Thanks for the fast replies !

It does not "give" me anything. I have to enter everything manually and for every change. Here is an exemple of screenshots of a recipe with 7 Kg of malt.

I'm using it for the first time out of curiosity. I'll be able to tell you more in a few weeks.

Hi I am using toasted buckwheat so it would be nice to have it in the Adjunct list. However, I am unable to find any specs about it (PPG / °L) Thank you !

Hi Is there any reason Mash thickness and Water amount are not linked in the Mash Guidelines ? It would be a nice&easy feature. Thanks !