Mash tun deadspace

[Will_the-new-brewer]

Sorry, I totally messed up this post so had to edit it.

I am working on my first AG brew and a few questions:

Do I understand deadspace right...the water absorbed?

When I read deadspace, it makes me think of all the extra air that is in the mash tun that will still need to maintain some sort of heat. Wether that is right or not, how do I calculate that into my strike water temp?

 

[FleEsq]

I believe Dead space is the area below the false bottom. more experienced please correct me.

 

[Will_the-new-brewer]

that makes more sense. I don't think I will have much...used PVC pipe with holes drilled on the bottom and it touches the base of my mash tun.

 

[BobBailey]

To find your dead space put a couple gallons of water in your mash tun and drain it out by the method you would use while brewing. Measure what remains in the mash tun. This is your dead space.

 

[wilserbrewer]

While the holes in your manifold are in the bottom, you may very well start sucking some air as you drain the tun....just for kicks try and tilt the tun and let it drain slowly over 20-30 minutes as your kettle comes to boil....you may be surprised how much beer is hiding in there ....I was...

Dead space is typically the undrained portion.