The Fermentation Cheat Sheet
Eight pages you'll reach for every brew day.
Yeast attenuation by strain family. Gravity-to-ABV math. Free SO2 at pH. Common faults and their probable causes. Designed to print and tape inside your brewery cabinet.
What you get.
The cheat sheet is six reference tables on six pages, plus a cover and a series page. From front to back:
- Gravity, ABV, and temperature — the simple and alternate ABV formulas, an SG ↔ Brix ↔ Plato conversion, and a hydrometer temperature-correction grid.
- Yeast attenuation — typical AA% ranges by strain family across beer, mead, wine, and cider.
- Style families — beer (six families), mead (four categories), wine (three general types), cider (four styles). With OG, FG, ABV, IBU, and colour ranges where they apply.
- Water and SO2 — mash thickness reference plus the free-SO2 grid for every wine pH from 3.0 to 4.0.
- Common faults — twelve faults across all four ferments, what they smell or taste like, the probable cause, and the prevention.
How often the list sends.
At most one email a month. Some months none. The list exists to tell subscribers when a new calculator goes live or when a book in the series ships — not to keep an artificial cadence. If the PDF is all you want, that's also fine.