Originally Posted by Mase
Very insightful Kaz. I never thought about losing that much volume to break material. Is that something more common in all grain as opposed to extract? Also, when referring to the second loss in volume via bottling, is that mainly from the yeast cake forming?
The more I find out the more questions start running through my head. I will definitely be getting a 10 gallon pot now though!
You'll have more break material with all grain, but still some with extract. You will also have hop material and anything else you add to the boil. After fermentation, it is mostly yeast that has settled out along with any of the gunk that you brought along from the kettle. Despite my best efforts, I always still get break material into the carboy that settles out during fermentation.
Draft 1: Belgian Dubbel
Draft 2: Mosaic Wheat
Draft 3: Belgian Wit
Primary 1: Pale Ale
Primary 2: ESB
On Deck: Saison, Rauch, Belgian Brown Ale