Can you wait about another 12 hours [mention]Tomas[/mention] ?

The site has been playing up and so your question won't have been seen until now by most people. I can answer it in about 12 hours if that's okay?

I should have written 24 hours in my post above

Your BIABacus looks great. One thing, don't add the "%" symbol in Section C as for some reason, it's impossible to get rid of it.

1. Yep, honey does go there.

2. B as in "Boiled Only" is correct for adding it at flame-out. This gives the right calculations. To make it clearer though, you could write "Honey (0 mins)" or add a note in Section I.

3. Section Y is basically used for things like honey, sugar, extracts. Basically it's for fermentables that aren't malts. All malt bills tend to average out at around 4% water, 76.8% "sugar" and the rest as husk and other non-sugary stuff. The BIABacus assumes these numbers unless you specifically fill in Section Y. So...

4. We need Section Y to adjust for honey's extra "sugariness". The expressions FGDB and FGAI are hard to explain but let's keep it easy. Treat the FGDB column as meaning "pure sugar." So, if we look at your jar of honey or Google honey sugar content, you'll find that honey is about 82% "pure sugar" by weight. (Your jar may be a bit more or less.) All we need to do now is type in 82 for FGDB and 0 for MC. (We use 0 for moisture content in this scenario as the 82% is by weight and therefore already takes into account the moisture content. MC is used more for malts.)

So, I've attached your BIABacus to reflect that change.

I hope that gets you out of the woods and, once again, sorry for such a slow reply. Let me know if you have any questions.


PP