Taking inventory

14.1Count what you have

Every once in a while, count your stock so the records match what's really in the cooler. Do it before you look at the order planner and make your orders, so you're ordering from real numbers.

1. On Home, press Take inventory. A page opens listing your stock.
2. Click Print to print the count sheet. Take it into the cooler on a clipboard, write down what you count, and come back.
3. Choose Malts, Hops, Yeast or Adjuncts at the top. The page only shows what you have in stock.
4. Each ingredient is one row: On hand (what the records say you have), Count and Δ (the difference). Type your real count into Count.

Usually they match. When they don't, the Δ column shows the difference.

Example: the records say you should have 60 kg of Pilsner malt, but you count 55 kg. Type 55 in Count. Δ shows -5, and the Reconciliation box on the far right shows 60 → 55 kg, -5.

Go through the whole list. Every ingredient that's off goes into that box.

14.2Something that isn't on the list

If you have something that isn't on the list, type it into the Add box at the top (for example, Add malts). As long as it's in your library you can pick it, and it's added to the reconciliation list too.

14.3Apply the correction

When you've counted everything, type Why is the count different? (required: the button stays off until you do; the tax agency asks for a reason for every shortage or surplus), then click Apply corrections (it says how many). Each difference is added to your tax inventory pages as an inventory reconciliation, with the reason in brackets beside it, and all your tax inventory pages update. The Inventory Correction window and the phone's stocktake ask for the same reason.

While you're counting, the button at the top says Show inventory. Press it to go back to the ordinary Inventory page, and it turns back into Take inventory.

14.4The Inventory page

Besides counting, the Inventory page has:

• In stock only: normally the page lists everything in your library, even what you have none of. Press this to see only what you have.
• Add malt (or hops, yeast…): adds a new ingredient to your library.
• Correction: fix the amount on hand of anything, outside of a count.
• Harvested (in the section chooser): your harvested yeast, one strain at a time.

The chart follows the yeast from a fresh pack through every beer. Each generation is a column (G1, G2, G3…), each beer is a point, and each jar is its own colored line: every beer pitched from J1 is on the J1 line, and J1 and J2 both start from the beer they were harvested from. The jar each beer came from is written under it (fresh for a new pack). Three parts, one above the other:

• Viability at pitch: what you counted with Count it (4.8), with a red dashed line at 85% (under it, repitching isn't recommended). A beer pitched without a count says not counted; it's a gap, never 0.
• Attenuation reached: from the beer's measured starting and finishing gravity. With no measured starting gravity it's a gap, not a guess.
• Slurry harvested: how many liters came out of each beer, colored by the jar it went into.

Point at a beer to see its name, the date, the jar, the viability, the attenuation and where its harvest went. The table under the chart has the same numbers, beer by beer. If you've started the strain from a fresh pack more than once, each time is a run: see the history below.

The history of a yeast. Above the chart is a table of every run of that yeast, newest first: when it started, the first beer, how many generations it lasted, how many beers, the average viability and attenuation (of the beers that were counted and measured), and the liters harvested. Click a run to open its chart; click it again to close it. The newest run is open to start, and you can open as many as you like, one under the other, to compare them.

Example: you used SO4 in spring and it lasted four generations: that's run 1. Two months later you started a fresh pack and it lasted five: run 2. Open both and see which one held its viability longer.

The jar table under that lists every harvest, use and discard. Left in jar is what's in each jar now; a jar with yeast in it has an Empty button (it went bad, or you need the jar): the rest is discarded and goes in your tax records as a correction.

− Log use takes yeast out of one jar: pick the jar (the one linked to the beer is suggested, but you can pick any full jar), see how much is in it today, put what you pitched. Empty the jar is ticked, the same as in Record usage (6.6).

• Export → Export Tax Ledger XLSX: choose the dates (and a section, or all) and download it as an Excel file. Each sheet in the workbook is one ingredient, so you can see it all laid out. You can export it as CSV too — one .csv per ingredient, in a zip file.

14.5The tax ledger

There are two ways to get there:

• From the Inventory page, click Tax ledger at the left of the toolbar.
• From Home, click Inventory. It opens the full Inventory page; click Tax ledger at the left of the toolbar.

Choose an ingredient and you see its tax ledger: every delivery, every brew that used it and every correction, for all dates.

A date chooser at the top lets you see only the dates you want: set From, To, or both, and press All dates to clear them again.

To add something by hand, click Add entry. Any manual correction goes in here.

Example: a 25 kg bag of Pilsner malt got wet and you threw it out. Click Add entry and take off 25 kg.