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Total water in your kettle is typically Mash liquor + sparge liquor - grain absorption, which you've essentially stated. I can't speak for this calculator, but for the purpose of simple all-grain brewing don't let it throw you off too much. These calculators are an assistant at best and will get close (and tbh have gotten much better over the years)- but ...


2

Common advice says 0.75 million cells/ml/°P for ales and 1.5 million cells/ml/°P for lagers. However more modern breweries are upping these numbers just a bit. I can say that calculations really only work when you're using a hemacytometer to measure cell count. Any eyeballing or using cell counts on yeast packaging- the math is all out the window.


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If you view the source of the BF website, there is some packed javascript in there that you can run through an online tool to pretty-print some mathematical calculations used on the site. I've tried using those pitch rate calculators but so much of it is guesswork that it just seems pointless. I have no idea how many billion cells (slurry density) I have in ...


2

I consulted "Designing Great Beers", and indeed, it shows the same formula, without really explaining why the gravity correction factor is applied, only that it needs to be applied, with emphasis from the author, at wort gravity greater than 1.050 "during boiling". So not because your end product has a gravity greater than 1.050. The ...


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