I've been reading "Designing Great Beers" and when he talks about water volumes, he incorporates cooling shrinkage into his initial volumes. I might be missing something, but this doesn't quite make sense to me, because the shrinkage should be the same as the expansion from heating. In other words, if I measure my water out at 68*f, then heat it to a boil, it will expand 4%, then I cool it and it will shrink the same 4%. So why use that figure when measuring out your total water needed?
The only place I see the cooling shrinkage mattering is if I measure the wort while it's hot to see if I'm on track to hit my volumes.
Am I missing something? Is he measuring his total water hot?
The only place I see the cooling shrinkage mattering is if I measure the wort while it's hot to see if I'm on track to hit my volumes.
Am I missing something? Is he measuring his total water hot?