Several suggestions for expanding the functionality of the program.

[Jazzbeerman]

Hey, I brought some crazy ideas to your house! (joke)
In fact, the experience of using BrewTarget led me to some extraneous calculations that I made myself, based on formulas known on the Internet, or took ready-made sets of formulas in .xls format.
So, I'd like to contribute a few potentially useful ideas:

1. Adding a minimum water level in the mash tun. (yes, I already created such a request, but here I just duplicate it so that everything is in one). This is useful for those who use a false bottom vat when the "dead volume" is not really dead. When draining into the boiler, all this volume is drained. But during mashing, the volume of water below the false bottom is separated and the grain is in a thicker state. What will we get if this item is done? More correct calculation of the L/kg ratio of water to grain, and therefore less chance of getting an erroneous calculation when everything is fine in the program, but the grain in the mash tun is almost dry.
2. Add the Brix correction tool on the refractometer. The fact is that Brix and Plato are generally the same for practical calculations, however, the brix obtained on the basis of measurements with a refractometer is not entirely correct. There is a correction formula for which we measure the wort with a hydrometer and a refractometer, enter the data into the formula and get the correction factor for the wort. Again, the introduction of such a tool would increase the accuracy of the predicted result and eliminate the need to climb into other programs and / or use external formulas.
3. Carbonizing tool. It's a great tool, it's very good, but it can be extended, and I'm sure it's not difficult at all (formulas exist and are not difficult). We are talking about Krausen and Gule (Speise). Using wort for carbonation is a fairly common practice among homebrewers in some countries, and again, using external .xls calculators is certainly possible, but not as convenient.
4. Decoction tool. Well, actually I can't say about the great need. Rather, it would be convenient for me, but no more (therefore, this item can be ignored). In addition, by sorting through the values, you can quickly identify the necessary data using the Strike Water Calculator. But if the essence is still interesting, then it is as follows: We calculated in advance the required amount of water for mashing, prepared water with the required profile, calcium content, pH, etc. However, the water will most likely be at room temperature (approximately 20C +/-). For example, we need the first temperature break at 54C. How much water must be drained from the mash tun, boiled, and returned to the mash tun? A tool that calculates this would make the homebrewer's job much easier!

It seems that if these tools are present in future versions of BrewTarget, then I will become the most fanatical follower of this program. (Yes, what can I say, I already, hehe).
P.S. I've found another bug that occurs to me quite regularly, but it seems that for a better understanding, it is necessary to create a separate thread for discussion.

Best regards, Nikolas. I'm sure brewTarget will be the best brewer software ever. Good luck in this hard work of development. As a musician, I can't even imagine how much really serious work is behind this!

P.P.S. If you need access to .xls formulas that I use for carbonization, refractometer correction and some others - I can make access to google drive or any other convenient way for you to get these tables

[matty0ung]

Many thanks for the suggestions. Will definitely have a look. Anything big will likely be after we eventually get BeerJSON done. (We have made a lot of progress on that, but it's pretty big!)

In the meantime, yes, please do upload or link to the formulae you are currently using. If you look at the comments in https://github.com/Brewtarget/brewtarget/blob/develop/src/measurement/SucroseConversion.cpp and https://github.com/Brewtarget/brewtarget/blob/develop/src/Algorithms.cpp, you'll see we are happy to go to considerable lengths in the pursuit of accuracy! We already have more accurate alcohol calculations than a number of other tools, and we are trying to "do the right thing" on brix, even if we are not 100% there yet.

[Jazzbeerman]

https://drive.google.com/drive/folders/1Kch3Nb0ytvWQMl04CiYABZ6NFgU9O3F1?usp=sharing
I put 3 .xls files in this folder so far, one of them is originally english, the other two i tried to translate.
I also have a large document which is currently written in Cyrillic, it will take me some time to get the formulas working using Latin letters, but I will try to do it soon. Perhaps I will be able to expand this list after some time. Please, any questions, maybe I translated something incorrectly, I will try to express myself in other words, give examples, I am ready to provide any possible help!

UPD

Carbonation tool added.
If necessary, I will add tables in Cyrillic, if any questions arise.

[Jazzbeerman]

wort_correction_factor_1.0.xls
Carbonation_tool.xls
Krausen2.xls
krausen1.xlsx
Just now I saw that you can attach files. lol

[Jazzbeerman]

"nerd mode on"
It would also be cool to add a tool codenamed Wort dilution and evaporation calculator.
For example, we have 40 liters of wort with a gravity of 9.8 Plato. The recipe recommends ending the boil when the density is 11.7 Plato.
There are online calculators on the Internet like https://www.brewingcalculators.com/boil-off-and-dilution/ but having such a tool inside brewtarget would be very cool!
"nerd mode off"

Should have turned it off earlier. I seem to have found a fairly accurate formula for diluting and evaporating the wort, namely:

V1xD1=V2xD2

Where:

V1 - the volume of the original wort;
D1 - the gravity of the original wort;
V2 - the volume of the final wort;
D2 is the gravity of the final wort.

Thus, 40 liters of initial wort with a gravity of 9.8 Plato pass through it into 33.504 liters of final wort with a gravity of 11.7, which practically does not differ from the calculator at the link.
It remains only to compare the difference in volumes with the rate of boiling of the wort in the boiler - and the corrected boiling time becomes known.

[Jazzbeerman]

And something else)
The refractive index found in the refractometer tool works correctly. And the wort correction factor document works specifically for unfermented wort. I write such obvious things, but suddenly I was misunderstood. Just don't feel like losing your existing refractometer instrument)
As always, any counter questions - any feasible help from me, I will gladly take part!