I can't seem to upload my excel file, but currently I have a two pump system with two racks and am trying to make the flow automated. I'd like to find most efficient valve configuration. I don't see anything that is extraneous for my setup.
To hi-jack this thread I'm also interesting in :
load cell design for correct dough in, mash & sparge, and after boil volume/mass.
*given a certain recipe I should be able to say with a defined grain schedule what my efficiency is. (I most always use 2 row malt)
So I should know about what what my mash gravity and final should be.
*assume that the difference between final and initial mass was a loss of ~8.33 lbm/gal of boil off. If I know the starting mass and gravity. I should be able to say when the boil is done
*and get an accurate boil off rate or boil water mass per hour for the correct timing of hops with final volume.
Alternatively I go all-out and get a coriolis meter for boil and fermentation for .1% precision density and flow rate measurement.
I want to eliminate variation that is not designed.