Are we supposed to adjust "5 gal" recipes grains bills to account for the amount of liquids that are lost of is that typically already factored in? How much liquid loss is factored into a recipe? I see some 5 gal recipes mention "boil volume" in excess of 5 gallons, often well over 6 gallons...that's a fair amount of lost grain/beer...
I've never liked the fact that so much beer seems to be wasted/lost every time I transfer...
There is always wort left behind in the kettle (along with all the crap)...
Then beer left in the fermenter every time you rack to another fermenter/keg. either with a cane/siphon or spigot...
I always cry over that lost beer...I've added dip tubes to my kettle and fermenters to try to get as much beer as possible to the end of the process.
I've always measured out a full 5 gal keg, let all my vessels drain out to the spigots, and then reverse transfer all the way to the kettle to determine the starting volume/kettle level at flame out in order to achieve 5 gallons finished product..
It just seems I'm losing an awful lot of potential beer...
Any thoughts of dumping the remains of each stage into large mason jars and letting the last of the beer settle to the top and pouring that off to the next stage? Kinda like when harvesting yeast and settling out the trub? might be worth a pint or 2 for each stage?
I've never liked the fact that so much beer seems to be wasted/lost every time I transfer...
There is always wort left behind in the kettle (along with all the crap)...
Then beer left in the fermenter every time you rack to another fermenter/keg. either with a cane/siphon or spigot...
I always cry over that lost beer...I've added dip tubes to my kettle and fermenters to try to get as much beer as possible to the end of the process.
I've always measured out a full 5 gal keg, let all my vessels drain out to the spigots, and then reverse transfer all the way to the kettle to determine the starting volume/kettle level at flame out in order to achieve 5 gallons finished product..
It just seems I'm losing an awful lot of potential beer...
Any thoughts of dumping the remains of each stage into large mason jars and letting the last of the beer settle to the top and pouring that off to the next stage? Kinda like when harvesting yeast and settling out the trub? might be worth a pint or 2 for each stage?