Originally Posted by boredatwork
There is one thing I am curious about. How are people measuring their water volumes throughout the whole process? Obviously in the beginning its easy if you are using store bought water in in gallon or 2.5 gallon jugs - but how are you measuring throughout the whole process?
i use a marked 1gal pitcher.
the initial strike volume is heated by itself, and while my mash is in the 45-60minute conversion, I'm heating up the sparge water so its ready at the appointed time.
I do batch sparges, usually a double sparge.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10