fermentR: fermentR: A package of converters and calculators for brewers...
In whanrott/fermentR: Converters and Calculators for Brewing and Fermentation

The fermentR package covers areas of interest to brewers:

`Adjunct`	Any additions to the mash which do not contribute starch converting enzymes (amylase). Commonly includes added flavourings.
`Goods`	The grist whilst in the mash tun.
`Grist`	The mix of grains and adjuncts which will be combined with liquor in the mash.
`Gyle`	A batch of beer. Usually a single use of the mash tun.
`Hop`	A strain of the plant Humulus Lupulus which gives flavour to beer and inhibits spoilage micro-organisms. Hops are added to the wort before, during or after the boil. Dry hopping is an addition to the during or after fermentation.
`Liquor`	Water which will be used during the brewing process.
`Malt`	The seed of a cereal crop which has been partially germinated and then kilned. The most common malts are Barley and Wheat.
`Mashing`	The process of mixing liquor and grist at specfic temperatures to release fermentable sugars.
`Sparge`	The process of rinsing out fermentable sugars from the mash. Fly sparging uses a gentle showering method; batch sparging drains and refills the mash tun.
`Wort`	The liquid which is drained from the mash tun. The wort can be fermented to make beer.
`Yeast`	A micro-organism capable of converting some sugars to alcohol. Usually Saccharomyces Cerevisiae or Saccharomyces Pastorianus. A range of bacteria are also used in some types of brewing.

Converting between units of gravity (which measure concentration of sugars in water).
Calculating useful characteristics water chemistry and suggesting treatment (planned).
Calculating composition and temperature of mashes.
Calculating usage and effect of hops.
Calculating amounts of alcohol in fermented worts.
Calculating gas volumes in fermented worts and suggesting gas line lengths to control dispense (planned).