« on: February 29, 2012, 01:20:45 PM »
Here's my system.
Where's the drool emote???
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Here's my system.
Actually, now that I look at it, I'd probably just brew with your existing profile.
I'll chime in here. It's the wife's beer and I've made a total of about 40 or gallons of it. Three weeks in the bucket, and then in the keggerator. Starts clearing after two weeks, you can read a newspaper through it after four. I use the Wyeast Kölsch and ferment around 66º-68º It comes out really nice. Here's my very simple recipe:
Batch infusion at 148º, batch sparge around 165º. As far as water, mine is very soft, all I do is treat it for the chlorine/chloramine the city puts in there with a carbon filter and a Campden tablet. If your water is hard, Euge's suggestion of 20% tap with 80% bottled/RO would probably work well.
What you lose in the mash is a combination of the losses to deadspace and the water absorbed by the grain. If your grists are relatively consistent in terms of lbs of grain then it doesn't matter. You know how much you're going to lose.
My differences arise when I'm mashing a much larger quantity of grain than my standard brews. Since I take careful measurements with each brew, and I have a ton of data points I think a formula could be written to quantify the amount of deadspace vs grain absorption. I actually wouldn't bother if my wife weren't a math teacher who lives for these kinds of word problems
I just need to give her my data and she can punch it up in her graphing calculator. Just haven't gotten around to it yet.
I see an adjustment for dead space in my equipment profile in Beersmith, but where is the adjustment for water under the false bottom that is otherwise lauterable? Dead space would still be calculated into the liquor:grist ratio.
Sounds like you're having fun while making beer.
...and that's what it's all about.
Adding alkalinity and acidity to the water is counterproductive as Nate points out. The next version of Bru'n Water already has more error checking capabilities and adding alkalinity and acidity is one of those warning flags that were built in.