I have a question regarding the cooling shrinkage calculation when dealing with a BIAB type setup.
I do a no-sparge style BIAB and fill my kettle with the full volume right out of the gate. This is cold water, which I then heat to strike temperature, add my bag and dough in.
It seems to reason that I should set the cooling percentage to 0% in Beersmith as I'm starting with already-cold water that will expand when heated, and then contract again once cooled.
Can anyone confirm/deny my suspicions? Thanks!
Edit: spelling. doh!
I do a no-sparge style BIAB and fill my kettle with the full volume right out of the gate. This is cold water, which I then heat to strike temperature, add my bag and dough in.
It seems to reason that I should set the cooling percentage to 0% in Beersmith as I'm starting with already-cold water that will expand when heated, and then contract again once cooled.
Can anyone confirm/deny my suspicions? Thanks!
Edit: spelling. doh!