I'd like to propose adding the following columns to the Yeast table:

• Form: Dry or Liquid
• Strain: saccharomyces cerevisiae or kveik or brettanomyces etc
• Flocculation: High, Medium or Low
• Styles: E.g. "Complex full bodies Porters, Stouts and Ales"

I was thinking that there could be some additional useful columns added to the Malt table.

While EBC and Yield are already included, other useful information would be:

• Grain Type - Barely, Wheat, Oats, Rye etc. Maybe this is already covered in the Name field
• Row. Barley being the most common grain is either mainly 2-row (EU) or 6-row (US). Could be handled in a lookup table potentially.
• Moisture Content (a percentage)
• Diastatic Power in °WK (Windisch-Kolbach units)
• Total Protein (a percentage)
• Total Soluble Nitrogen (a percentage)
• Friability (a percentage)

This article has some background.

I would just hate to add a whole bunch of malts and then discover that a lot of useful information was missing and everything needs an update.

Also, I'm not clear from the description in the Contributing.md guide, but is the Yield field Extract Yield (% DBFG)?

List of maltsters to add

• Crisp
• Simpsons
• Bairds
• Warminster
• Viking
• Best
• Avangard
• Rahr
• Malteurope
• Bestmalz

Additional supplies added to the list as appropriate.

As I've been adding new hops varieties to the database, I am often finding additional information which could perhaps be standardised in their own columns.

For example:

• Crop yield per hectare
• Harvesting time - early, middle or late, although some varieties cross these boundaries so I'm not sure a lookup table approach would work
• Predominant growing region - some varieties which don't have a country designation in their Name field can still be predominantly grown in only one country or region

Adding these columns would have an impact in that already included hop types would need the information back filled.

The other question is how useful this information is. Which in turn links to the target audience for the database. If the audience is only homebrewers, then perhaps the above three pieces of information are not so important. If the audience is broader and more general, then I think the additional fields would be useful.

What about a distinction between beer yeast, bacteria, brettanomyces?

The YeastBot repository could be a good place to start expanding the yeast data in BrewDB. Actual CSV in the data directory.

There's also a Google Sheet called YeastBot, which is access by invitation only. Although the repository and the spreadsheet share the same name, I have no idea if it is the same data.

Edit: Also found a different Google hosted spreadsheet, open access, with yeast, hops and malt information.

I was wondering if it's worth publishing a few contributing guidelines, to cover such things as the db architecture, but also specifically the format for data entry.

For example from the Hops table:

• Some entries have a country designation after them. What are the guidelines for using this? Should all new entries have a country designation? Should older entries be updates where possible? E.g. Fuggles (GB)

• What are the guidelines for completing the Trade field? How does that differ from the Info field?

Or for the Malts table, if two different maltsers have a product named exactly the same, e.g. Pale Malt, should they always be separate entries?

I appreciate it's a bit of effort to write something like this, but I think it would be helpful for new contributors, to insure data consistency and that pull requests are more likely accepted.

I am not super well versed in databases but is it possible to make this available to other databases outside of sql lite, such as MariaDB, postgres, etc?

Currently the columns EBCmin and EBCmax are not nullable. This means that any grain or malt where an EBC entry is not available, cannot be added to the database.

For example, all the cereals offered by Crisp - Torrified Wheat, Oats, Corn, Rice have no EBC values.

Nor does the special floor malted Maris Otter grain.

Nor, generally, do the distilling malts. I guess it's a question of whether these should be fundamentally included in the database. My opinion is that they should for completeness.

@sboulema Could I ask you to make this change please? And at the same time check the integrity of the Malt table? TablePlus is the tool I'm using for updating and it is fine with things, but I checked in sqlitebrowser and it wants to throw some errors.

Have you thought about having hop type as part of the table? It could be a lookup on another table to say if the hop is whole, pellet, extract, etc.

Links to a few websites where I spotted some additional hops varieties not yet in the db

• Hopslist
• Hopsteiner

Where there is a discrepancy in data, for example difference alpha-acid ranges, data from Hopsteiner is being preferentially used.

Hopslist generally provides Style information.

Both can provide Substitute information.