I have noticed an increase in evaporation during the cold spell we had in AZ.
I lost over three gallons some in the grains but most in the 60 minute boil. It is something I've never put much thought into. A friend of mine states he boils as low as possible "212 is 212".
I'm sure breweries use as least amount of energy as possible.
My kettle is 14"I.D. X 12" tall, lots of surface area per gallon. I could cover it, or just lower the flame to hold 212 degrees. I usually vigorously boil my Indian Brown Ale for some carmelization and lightly (still rolling)boil my lagers and Pales.
The last brew was started with 8 gallons of water and I ended up with 4 gallons in the fermentor. Grains and bottom of the kettle account for less than a gallon I would guess. Slightly high S.G. Added .5 Gal. To hit Recommended (beersmith) gravity.
This seems like too much loss, any ideas?
Fermeting: Old Ale, Special B Bitter
Secondary: Pale Vienna, German Alt.
On Tap:APA, Scotch Ale, Porter
I lost over three gallons some in the grains but most in the 60 minute boil. It is something I've never put much thought into. A friend of mine states he boils as low as possible "212 is 212".
I'm sure breweries use as least amount of energy as possible.
My kettle is 14"I.D. X 12" tall, lots of surface area per gallon. I could cover it, or just lower the flame to hold 212 degrees. I usually vigorously boil my Indian Brown Ale for some carmelization and lightly (still rolling)boil my lagers and Pales.
The last brew was started with 8 gallons of water and I ended up with 4 gallons in the fermentor. Grains and bottom of the kettle account for less than a gallon I would guess. Slightly high S.G. Added .5 Gal. To hit Recommended (beersmith) gravity.
This seems like too much loss, any ideas?
Fermeting: Old Ale, Special B Bitter
Secondary: Pale Vienna, German Alt.
On Tap:APA, Scotch Ale, Porter