So I have started using liquid yeast and have been using yeastcalc to figure out my starters and such. I am a a little confused on how they know what the end product should be. You put in a OG but no FG so how can they tell you what amount of yeast to use? If the calculator doesn't know how the yeast attenuates or what FG you are shooting for, how do they work?
Maybe I am asking a stupid question but can't figure it out.
P.S. Anyone want to chime in on if they use Kai or Jamil's. I know Kai is a regular on here, and I have looked at both of their data it just seems like a large discrepancy.
Maybe I am asking a stupid question but can't figure it out.
P.S. Anyone want to chime in on if they use Kai or Jamil's. I know Kai is a regular on here, and I have looked at both of their data it just seems like a large discrepancy.