Hey all, I'm in the process of creating my first recipe with BrewCipher (what an awesome tool! Thanks to everyone who made this one possible) and I'm currently trying to calculate the dead space for my Mash Tun. I have a whole new set-up so I am trying to get used to everything. The basics of calculating dead space is simple. Add x amount of water - runoff of y amount = dead space. In the past when collecting my wort I have tilted my Mash Tun to get all the wort I can. Now, is this a normal process or do most of you leave it flat and call it quits when the mash stops running? Then you account for the dead space and add enough water to get your expected wort. If so, I can figure out the dead space based on when the water will stop running from the spigot pretty easily. Just wondering the process you all use to calculate dead space and run off your wort. Thanks
Unless you have a very big rectangular mash tun or a geodesic dome false bottom the size of Rungrado 1st of May Stadium , there are many other factors that will dwarf the importance of calculating dead space losses...imho.
Thanks. I had a feeling I might have been too aggressive haha. Another question: I just tested my gallons lost per hour during the boil. I only used straight water as I am not brewing tonight and I am trying to get a handle on my new system. Considering wort is water with added sugars, I have made the assumption that the evaporation rate between plain water and wort is the same. It's not like wort has a higher/lower boiling point than water. I have a very strong science background but just wanted to confirm.
The water in wort will actually boil off very slightly slower than plain water given the same heat. But the difference is very small.
