mgarofan
New Member
New to AG brewing and have a question re: calculating total water volume needed.
I read everywhere that a cooling loss factor (typically recommended to be 4% loss from boiling to room temp) should be considered when calculating the volume of water to be used for a batch. As this 4% volume decrease is due to cooling of the wort from boiling to room temp, I can see why it would need to be known when monitoring the volume of the boil (so that you don't end up with less wort than you'd planned), but I don't understand why it should be used as a factor in initially calculating the volume of water needed for a batch...
Put another way, if I start the brew process with 68 deg water and end the brew process with 68 degree wort, how can there have been any volume lost due to cooling? Thus, why would one factor in cooling loss when calculating the total water needed for a batch?
I know...I'm anal...but this has been bugging me. Thanks.
I read everywhere that a cooling loss factor (typically recommended to be 4% loss from boiling to room temp) should be considered when calculating the volume of water to be used for a batch. As this 4% volume decrease is due to cooling of the wort from boiling to room temp, I can see why it would need to be known when monitoring the volume of the boil (so that you don't end up with less wort than you'd planned), but I don't understand why it should be used as a factor in initially calculating the volume of water needed for a batch...
Put another way, if I start the brew process with 68 deg water and end the brew process with 68 degree wort, how can there have been any volume lost due to cooling? Thus, why would one factor in cooling loss when calculating the total water needed for a batch?
I know...I'm anal...but this has been bugging me. Thanks.