Beer Forum

I created some calculators for the Beer Tribe. Please check them out and tell me what you think?

Any changes? New calculators I should add?

http://www.beertribe.com/gizmos/calcs/indx00.html

Here is a formula and information you can use to design a calculator for balancing a keg system. http://kegman.net/balance.html

Wayne
Bugeater Brewing Company

Test_engineer must have deleted his post, but your problem was that you had 1.51 instead of 1.051

Kacey wrote:Test_engineer must have deleted his post, but your problem was that you had 1.51 instead of 1.051

Beer will do that to ya. Nice catch though.

FYI....

The Estimated Gravity calculator in that page is so cool. I invented it myself. Basically you take an original gravity and choose your yeast from a list of 116 yeasts. It also has the ability to check other attenuation rates manually entered by a user.

What it does it it checks the estimated attenuation of the yeast and backwords calculates the Final gravity you should have, and what your ABW and ABV should be. There is a range because some recipes have some sugars (ie glucose, sucrose) that attenuate a little more. Also yeast are living things and can be a little fussy. Unless you pour a ton of sugar in in there though, these numbers should be spot on. It can really help people find out if they have attenuation problems. It can also prevent bottle bombs from bottling too early.

I don't know how many times people say, "Is my beer done fermenting yet?" Well now you can take a gravity reading and find out if you're good to bottle.

Wicked cool guys... check it out.

Great idea, YSS.

yeast_slurry_speech wrote:FYI....

The Estimated Gravity calculator in that page is so cool. I invented it myself. Basically you take an original gravity and choose your yeast from a list of 116 yeasts. It also has the ability to check other attenuation rates manually entered by a user.

What it does it it checks the estimated attenuation of the yeast and backwords calculates the Final gravity you should have, and what your ABW and ABV should be. There is a range because some recipes have some sugars (ie glucose, sucrose) that attenuate a little more. Also yeast are living things and can be a little fussy. Unless you pour a ton of sugar in in there though, these numbers should be spot on. It can really help people find out if they have attenuation problems. It can also prevent bottle bombs from bottling too early.

I don't know how many times people say, "Is my beer done fermenting yet?" Well now you can take a gravity reading and find out if you're good to bottle.

Wicked cool guys... check it out.

This is way cool...just added to my favorites. Thanks.