This is a theory about the relashionship between alcohol and vitamins based on the data I gathered about yeast 43. Some experiments on yeast 65 match the theory but more testings are needed.
The brewing phase works as described in the [URL=http://wiki.atitd.net/tale1/Beer]T1 Beer page[/URL]. Adding an ingredient at time t is the same as adding it at time -12 * INT(-t/12). For example, adding at t=5 is like adding at t=12.
The production of alcohol is an iterative process. At each step, an amount of alcohol is added to the mix and at the same time vitamins, glucose and maltose are consumed.
The amount of alcohol added at a given step increases. With A(n) being the amount of alcohol added at step n, the amount of alcohol added at step n+1 is equal to round(A(n) * (1 + G)), where G is a parameter of the yeast. The first increase A(1) is equal to 10. The increase stops when the total amount of alcohol reaches the max alcohol level of the yeast.
So for yeast 43, G is equal to 30% and max alcohol level is 433.
| Step | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| Amount of alcohol added | 10 | 13 | 17 | 22 | 29 | 38 | 49 | 64 | 83 | 108 |
| Total amount of alcohol in the mix | 10 | 23 | 40 | 62 | 91 | 129 | 178 | 242 | 325 | 433 |
It seems that the max alcohol level is part of the serie "total amount of alcohol in the mix". I checked that with yeast 65, its max alcohol level is 1079 and its growth rate is 10%. According to this theory, it should be possible to calculate the growth rate based upon the max alcohol level as shown on the following table from the Yeasts page:
| Microbe | Max Alcohol Level | Growth Rate |
| Y-1 | 713 | 40% |
| Y-2 | 502 | 40% |
| Y-3 | 1421 | 40% |
| Y-8 | 992 | 30% |
| Y-9 | 698 | 20% |
| Y-10 | 971 | 10% |
| Y-11 | 1026 | 20% |
| Y-16 | 873 | 10% |
| Y-17 | 992 | 30% |
| Y-18 | 1241 | 20% |
| Y-19 | 1026 | 20% |
| Y-24 | 1026 | 20% |
| Y-25 | 573 | 30% |
| Y-26 | 971 | 10% |
| Y-27 | 446 | 10% |
| Y-32 | 755 | 30% |
| Y-33 | 755 | 30% |
| Y-34 | 433 | 30% |
| Y-35 | 396 | 10% |
| Y-40 | 1241 | 20% |
| Y-41 | 562 | 10% |
| Y-42 | 1300 | 30% |
| Y-43 | 433 | 30% |
| Y-48 | 1241 | 20% |
| Y-49 | 351 | 10% |
| Y-50 | 847 | 20% |
| Y-51 | 502 | 40% |
| Y-56 | 718 | not found |
| Y-57 | 1200 | not found |
| Y-58 | 573 | 30% |
| Y-59 | 992 | 30% |
| Y-64 | 502 | 40% |
| Y-65 | 1079 | 10% |
| Y-66 | 992 | 30% |
| Y-67 | 1198 | 10% |
| Y-72 | 350+ | not found |
| Y-73 | 555 | not found |
| Y-74 | 1026 | 20% |
| Y-75 | 253 | 20% |
| Y-80 | 273 | 10% |
| Y-81 | 313 | 20% |
| Y-82 | 997 | not found |
| Y-83 | 502 | 40% |
| Y-88 | 971 | 10% |
| Y-89 | 313 | 20% |
| Y-90 | 579 | not found |
| Y-91 | 325 | 30% |
| Y-96 | 698 | 20% |
| Y-97 | 713 | 40% |
| Y-98 | 1241 | 20% |
| Y-99 | 325 | 30% |
Some values don't match, tests should tell if it means that T1 wiki data are wrong or if other growth rates are possible or if the theory is wrong.
At each step, some vitamins are used to make alcohol. Production of alcohol happens if the amount of vitamins in the mix is greater or equal to a vitamin threshold. If so, the amount of vitamins used is equal to the amount of alcohol produced at this step multiplied by the alcohol/vitamin ratio of the yeast.
At each step, 1 glucose is used to make 1 alcohol until glucose reaches the glucose floor. Then 1 maltose is used to make 1 alcohol until maltose reaches the maltose floor. The amount of alcohol produced at a given step is capped by the amount of glucose and maltose available.