Recent content by shredthrash

That is a very encouraging post. As I've only just started playing around with a scale for water, I'll have to revisit your process as a benchmark for dialing mine in. Thanks!

You make a great point by reminding us to be careful about terminology with our thoughts, but yes I used the term accuracy in it's common use, ie "being as close as possible to a true representation of something", not in the technical way that one would describe instruments of measure, etc...

Exactly :) and to the point of that comment, the objective should be to eliminate variables that are simple to have more control over. This has the benefit of not only accurately measuring your initial strike water, etc, but also to make every single volume calculations downstream of the mash...

I work in a large brewery that - among other things - calibrates all scales with standardized weights. I have access to use this for calibrating my anvil scale at home. Good point!

I'm not looking at measuring water volumes at different ambient temperatures. When your recipe calculations call for a water volume, they assume a standard temperature of 20C ("room temperature"). My RO water is 20C. I weigh out 20 kg of water. Now, anything I do downstream in the brewing...

Absolutely! The setup I use this method for is my 15 L BIAB setup and I have yet to use it for my 3 vessel keggle Brewhouse.

Exactly :)

As I've mentioned before, it literally makes my life easier. I use RO water. My buffer tank has 13 L capacity, so I just throw a pail on a scale and open my facet. No looking at graduations, no dipstick, no measuring cups. I literally open a faucet a look at a digital number readout. From there...

And yes, all of my brewing water just gets measured on a calibrated scale (room temp RO water), that way I know exactly what my volume changes / losses are downstream (albeit needing to correct with SG after the mash, etc)

Exactly what I was trying to say. Thank you for being more detailed and eloquent about it :) I just wanted to get some confirmation that my thought process was sound.

Sorry: the relative mass of that same 1L of water will be the same for that sample if you ramp the temp up or down.

Hey! Thanks for commenting! What you've stated is what I am aware of and trying to get around with weighing my strike water; density changes relative to temperature and/or pressure, but mass does not. The weight of 1L of water is 1KG at both temperatures you've listed. The density math that I...

I appreciate your reply and I'm not questioning your approach to home brewing. I was however posting a question for people to analyze my process and tell me where I have gone wrong, not weather my brewing technique was right or wrong or less or more effort than another way. Thanks for...

It's actually way less effort for me. I put a pail on a scale and turn on my RO tap until it reads strike volume. When I'm cooling in my wort, my carboy simply goes onto a scale instead of the ground. Super convenient with more accuracy in mind.

Hi all, In order to get around the slight variations in water volume based on temperature and also to stop trying to measure my brewing water with pails, sight glasses, volume markers, etc, I decided to start measuring my water volume by weight. Ex. I'm assuming that the weight of 1L of water...