Contact
A real person reads these. Corrections to the math are especially welcome — this site's whole promise is that the numbers are right.
Quickest answers first
If it's one of these, the page will beat waiting for a reply — and it'll ask you for the numbers that actually decide the answer.
- "Is my fermentation stuck?" Two readings three days apart, checked against your yeast's published range — the calculator gives a verdict.
- "I missed my OG — what now?" Boil longer, dilute, or add extract: all three worked out from your numbers.
- "Why did my efficiency drop?" Usually a volume that was estimated. This works out what actually happened.
- "Why does this recipe say a different IBU?" Because it probably used the other formula. Both are shown side by side.
Email me
Pick whichever fits — they all reach the same inbox, but the labels help with triage.
- General questions & feedback [email protected]
- Corrections to the math or the writing [email protected]
- Partnerships, affiliates, press [email protected]
- Privacy & data requests [email protected]
Replies within 2–3 business days. No newsletter signup, no list.
What to include
Brewing questions are much easier to answer with numbers attached. Whatever's relevant of:
- The batch — volume into the fermenter, and whether that's gallons or liters.
- The gravities — OG and FG, and whether the readings were temperature-corrected or came off a refractometer.
- The yeast — which strain, how old the pack was, and roughly how much you pitched.
- The temperature — what the fermenter actually sat at, not what the room did.
- Your system — BIAB, cooler, all-in-one; it changes half the answers.
Or just send the link. Every calculator on this site puts your inputs in the URL, so a copied link carries the whole picture with it.