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Then what should I call it, when I do a floating sparge?

S Sorry, you're quite correct on that. If only the BZ profiles were exactly circular, the way of calculating the dead space to the exact mL, would be important.

That, like most of your reply, sounds mostly like verbal diarrhoea. The wort volume after mashing can never be greater than the strike water, due to grain absorption.

That very rigorous calculation only applies if the malt pipe is rigourously centered, exactly central in the boiler body. And both are exactly circular. I know my BZ isn't, it's oval by at least 3mm.

You said: "The rigorous formula for the volume of the gap = height * pi * (R^2 - r^2) where R = vessel radius & r = pipe radius. But that only makes a difference between 4.2 & 4.3 L of dead water volume". Saying that only makes any difference over a particular range, of only 0.3L, dead space...

Why would any formula only be correct for only a limited range of values? It's like saying your cars speed must be between 20MPH and 30MPH, providing the time is between twenty past and half past. I've never before seen a formula, even from someone who can spell rigorous, claiming that 'lauter...

Midwest supplies says: the PPG unit describes the change in specific gravity (points) per pound of malt, when dissolved in a known volume of water (gallons). So it sounds (like metric grams/litre), that it would mean per litre of water, not per litre of resulting fluid.

I dry my own harvested yeasts, then freeze in vacuum packed 20g amounts. I find the occasional pack has expired, or is much slower to start. But think that's probably down to drying temperature control (going too warm). I always have a fresh (frozen) pack to hand, in case of little activity...

Hadn't looked through every reply. But pleased to see that the earlier calculation and mine, agreed actual heater output to within 1W

Agree. Use a calculator and take note of at least your final mash pH. Then use that measurement, to adjust acid additions of future brews. Nowadays, I never normally need to measure mash pH. But to use any calculator effectively you need to know your source water profile(s).

If the crimp terminal was copper, it should have at least the same cross sectional area as the cable connected. But often it seems to be much less. And as terminals are usually tin plated steel, the cross sectional area actually needs to be bigger.

The grain absorption ratio, tells us how much water is lost to the grain. But not the ratio between liquid trapped between surfaces, and inside. An experiment might be to weigh say ten grains; soak them for hours; pat dry; re-weigh. Uncrushed grains would be best. That would give the internal...

If you look at brewfather equipment profiles, the system efficiencies listed, are nearly all between 60% and 80%. Clearly where there's a 20% to 40% loss, it might be worth improving overall efficiency. You say "with fly/continuous sparging you maximize lauter efficiency by mashing as thick as...

They have. After UK and much of Europe declaring the traditional bacon curing salts were bad for your health, despite having used for centuries. They've now come up with a 'healthy' alternative,which is tasteless, and doesn't keep. If visiting, try to find bacon, that doesn't declare 'low salt'.

In UK. Lidl's 'Biere Triple'. A wheat beer in swing top bottles is my favourite. Pretty budget range, but its a really nice wheat beer. And getting a free 750ml swing top, makes it a no brainer. I bottle 25% - 30% of most batches, for easy transportation. And now only use lever top bottles.

That 2060W is what's being dissipated over the whole circuit, not just in the heater coil. W=V×I and W = I × I ×R and W = VxV /R or resistance R in ohms (Ω) is equal to the squared voltage V in volts (V) divided by the power P in watts (W) So 2250W (120V) coil would have resistance of...

People are switching from screw tightened connectors, to spring tightened ones. When a wire, or terminal, connection is tightened with a screw. Initially there will be a good contact. But when soft metals, such as copper, deform under the tightening load, it means the connector will need to be...

Not sure about Bobbi, but I've always used the 'outer recirculation mod', since I described it in 2023 https://www.thehomebrewforum.co.uk/threads/bz-gen4-outer-recirculation-mod.103895/

I've always kept any packs of commercial dried yeast, that aren't going to be used over the next few weeks, in the freezer. As dried yeast cells wont rupture, during freezing. Just take them out at start of brew day, then ready to use normally, later on. So for freezing saved yeast, I went...