Temperature for Mash readings and dead space

[kevponce]

2 questions
First when hovering over Kettle Volume at 212 to get efficiency do you really take a hydrometer reading while the wort is boiling. Yikes. I know in Palmer it is Pre-boli which I always measured just after the spare, so that is hot, but not boiling.
Second, I see posts in other places where there is a window called separation. What has that separation window become? And if the Batch Sparge editor is now it what has happened to the residual which I assume is the dead space. I have calibrated mash my mash cooler and see that I have a quart of dead space. When I pick that vessel in my mash in I don't se it do any adjustments for the quart left over

[jeff]

Second, I see posts in other places where there is a window called separation. What has that separation window become?

The separation step has split to become Fly and Batch sparge. The separation editor seemed to confuse lots of users so I distributed its function over two step types instead of one.

And if the Batch Sparge editor is now it what has happened to the residual which I assume is the dead space. I have calibrated mash my mash cooler and see that I have a quart of dead space. When I pick that vessel in my mash in I don't se it do any adjustments for the quart left over

"Residual" has become "Available". The batch sparge editor does not show "Available" because batch sparges almost always drain all available runoff leaving none available. Fly sparge still shows the "Available" runoff value.

"Available" is the amount of runoff available for collecting and is calculated as total water added minus water absorbed by grain minus dead-space.

[kevponce]

Thanks Jeff

How about the temp question. I guess if i measure it boiling i need a better hydrometer tube.

[slothrob]

The "at boil" part only refers to the volume, not the temperature at which you make the gravity reading, or the gravity at boil.

The pre-boil gravity reading is still the corrected gravity reading at whatever temperature you measure it. So you can take a sample anytime post-sparge, then cool it, then get the reading. I've found you can get a better reading if the sample is taken at boil, because it is mixed better, but I still cool the sample to <100oF and correct it to 60oF.

[jeff]

How about the temp question. I guess if i measure it boiling i need a better hydrometer tube.

Or chill the sample in a bath of ice water.

[just-cj]

Definitely chill the sample -- you won't get an accurate reading if you try to measure your gravity at 200+, even with a correction factor.

[kevponce]

"Residual" has become "Available". The batch sparge editor does not show "Available" because batch sparges almost always drain all available runoff leaving none available. Fly sparge still shows the "Available" runoff value.

"Available" is the amount of runoff available for collecting and is calculated as total water added minus water absorbed by grain minus dead-space.

Jeff, I do not understand this part of your post in that if my Tun has a quart of dead space then when I batch sparge a quart will be left behind. But it does not seem that any calculation of water changes when I move the vessel selection between "none" or "my mashtun". Shouldn't I see somewhere a compensation for the 1 qt of water left behind? FYI. I have three sections in my schedule. 1. MashIn 2. Sac Rest 3. batch sparge which consists of 3 parts a.first runnings (no infusion) b. 1st sparge c. 2nd sparge.

By the way, I am curious how one estimates Hop aroma additions. I mean I guess there is really no way to do that, Right? So in an ale how do you know how much aroma hop to put in? I have almost always gone by other brewers recipes and or kits and now that I am trying to create my own recipes that aspect of the recipe creation puzzles me. I guess this part of it falls under "brewing is an art not a science".

[jeff]

"Residual" has become "Available". The batch sparge editor does not show "Available" because batch sparges almost always drain all available runoff leaving none available. Fly sparge still shows the "Available" runoff value.

"Available" is the amount of runoff available for collecting and is calculated as total water added minus water absorbed by grain minus dead-space.

Jeff, I do not understand this part of your post in that if my Tun has a quart of dead space then when I batch sparge a quart will be left behind. But it does not seem that any calculation of water changes when I move the vessel selection between "none" or "my mashtun". Shouldn't I see somewhere a compensation for the 1 qt of water left behind? FYI. I have three sections in my schedule. 1. MashIn 2. Sac Rest 3. batch sparge which consists of 3 parts a.first runnings (no infusion) b. 1st sparge c. 2nd sparge.

When you say that you change the vessel for your batch sparge, which vessel are you changing? The collection vessel? If so, the collection vessel dead space will not affect the "Available" runoff because available runoff is connected with the current vessel from which the runoff is collected. Uh, if that makes sense

By the way, I am curious how one estimates Hop aroma additions. I mean I guess there is really no way to do that, Right? So in an ale how do you know how much aroma hop to put in? I have almost always gone by other brewers recipes and or kits and now that I am trying to create my own recipes that aspect of the recipe creation puzzles me. I guess this part of it falls under "brewing is an art not a science".

I have yet to see any formulas that calculate and quantify hop aroma or flavor. If you ever come across anything, I would be curious to know.

[kevponce]

Duh! Wow do I feel dumb right now. Of course the collection vessel has no dead space, It is the stinkin' Brew Kettle. I did notice that when I changed the vessel in the MashIn vessel there was a change in the "available" column. I must have missed that before. Thanks for hanging with me on that.

[kevponce]

Why is the word Pilsener under my name

[jeff]

Why is the word Pilsener under my name

That's just a goofy rank thing based on how many posts you have made. You earn "Imperial Stout" when you break 500

[slothrob]

There are trends in aroma additions based on style. Ultimately you need to make a recipe, taste it, then decide if it would be better with more or less aroma hops. You can make a good guess based on style, but there's a lot of refinement through repeated brewing in recipe creation.

Why is the word Pilsener under my name

That's just a goofy rank thing based on how many posts you have made. You earn "Imperial Stout" when you break 500

Who would ever do that?