Hi Folks, I was playing around with the yeast pitch rate and starter calculator, when I noticed the DME numbers seem... more than a little off. When told to calculate for 1L of starter at 1.036 gravity, it suggests using 3.6oz / 102.7g of DME. Perhaps I'm simply misinformed, but as I understand things, that can't be correct. The gravity of a liquid is the weight of the liquid divided by the weight of an equal volume of pure water (https://en.wikipedia.org/wiki/Gravity_(alcoholic_beverage)#Specific_gravity). 1L of water is ~1000g, with some variation due to temperature. To get a gravity of 1.036, you therefore need liquid weighing 1036g per liter, which in this case means dissolving 36g DME into 1L (1000g) of water -- not 3.6oz DME, which is nearly 3x as much! Fiddling with the calculator, this error seems pretty consistent. Change the desired gravity to 1.040, and the calculator suggests 4.0oz. Change it to 1.012, and it suggests 1.2oz. Double the starter volume, and it doubles the suggested DME. But it all seems to be based on an initially faulty calculation, at least as far as my understanding of the basic formula indicates. Now, with all that said, before posting this, I looked around and found a couple other online yeast starter calculators to check against. One of them seems to get the exact same results as the Brewer's Friend calculator (within sigfig rounding); oddly, the other gets results that are lower by about 5%. Neither comes anywhere close to what I calculate. So what's going on? How can you dissolve 102.7g DME into 1L of water and get a gravity of 1.036? Am I missing some crucial detail about how this should be calculated? The calculation is extremely straightforward from the definition of gravity, so I'm not sure what I could be doing wrong. On the other hand, since the other calculators seem to more-or-less agree with Brewer's Friend (and disagree with me), I have to second-guess myself. I'm making a starter tomorrow, so I'm somewhat inclined to break out the hydrometer and test it before I inoculate it with yeast. But either way, I want to understand where the Brewer's Friend calculation comes from. Thanks!