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I know the volume is adjusted, but the gravity should be unadjusted as gravities, like pH, are always done at a reference temperature.

It's a bit late, and I'm on my phone, but preboil may be off due to two reasons. 1) preboil is hard to get accurate as the blending of different sugar solutions (wort from first runnings and second runnings) are difficult to mix evenly. 2) beersmith may not account for thermal expansion in...

What they said ^

Mash thickness has little impact, apart from water chemistry, lauter efficiency, and avoiding stuck sparges if it's too thin or thick (depending on your equipment). I always recommend running your own water and temperature calculations and tailor it to suit your equipment and preferences...

6 gallon (batch size, cold) +0.63 gallon trub loss (kettle, cold) +1.69*1.5 (boil off) +0.125 (mashtun) + (10.75*0.0874=0.94) = 10.22 gallons total water needed Which is what I got from my calculator (after fixing the boil off rate error I mentioned above) and beersmith, when setting it up...

I'd leave it for now. I haven't seen credible information based on pellets vs dry leaf vs wet leaf.

Sanity check, Use my calculator to get this all correct first, then you can setup beersmith. https://pricelessbrewing.github.io/BiabCalc/#Simple Not sure how I missed it last reply, but while your listed measurements are consistent with each other, the variables used to calculate them are not...

If you're sparging, then you're sparging. Strike: 9.25 gallons (10.75 lbs) Deadspace:0.125 gallons First run off: 9.25-0.125-(10.75*0.0874)=8.185 gallons Sparge:1.5 Second run off: 1.5 Preboil (first + second run off) = ~9.7 (does not match your listed 9.2, grain absorption would have to be a...

Please provide a complete list of your strike, first runnings, sparge (if applicable), 2nd runnings, preboil, boil off rate, and postboil volume. Then we can help figure it out.

Pretty much noone uses british imperial units, if it says pounds or gallons you can assume its US.

Traditional grain absorption is typically 0.12-0.125 gal/lb. 0.14 is pretty high even for that. You likely have a flat mashtun deadspace loss that's not being accounted for BIAB (where you squeeze the bag, or hoist it to allow the bag to drain via gravity) is typically ~0.08 gal/lb. This...

Next time i use my 1800w duxtorp (~$60), I will supply some numbers as well. Note: if you have an IKEA near you, there's a new induction portable 1800w burner named TILLREDA (not on the website yet). 2 year warranty. $45. I haven't tested it yet, but it's on my to-do list. @TANSTAAFB that's...

0.14 gal/lb is extremely high, and is not applicable to BIAB.

RE: 90 minute mash does NOT do the same thing as sparging. Sparging increases lauter efficiency, meaning your use of water and wort volumes is higher. Mashing longer increases conversion efficiency, meaning more of the starches in the grain was converted into sugar. If your conversion is high...

Well that's just your opinion man. :fro: One of the best things, IMO, is that biab is so versatile. Because it's just a (better) mash filter, you can really brew in whatever way you want. You can no sparge, or you can sparge and increase efficiency a bit if you do, or you can do a decoction...

Re Efficiencies: What doug said. Regarding volume measurements, measuring out 1 gallon at a time is pretty good, and likely better than most brewers, but it still leaves you with an instrumental uncertainty of around a half gallon for each 14qt water addition. Weighting it would be the best...

Ah yes, you're right. Got my weeks mixed up!

I'm in craft (and sons of liberty out of plymouth, MI), can confirm judging will occur on wednesday. Unfortunately I'm working so I won't be judging. Good luck to those that entered! This is being ran by the CRAFT homebrew club and FB group , which is a mobile group that meets once a month and...

Yes they will continue to work until the wort is heated and the enzymes are denatured. Will it change attenuation, possibly.

Did you ever finish that one doug? How much difference did it end up being vs water vs treating it as a succrose solution?