That may be true, but virtually none of the commercial brewers I know have a degree.
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Euge, if you have a chance, would it be possible to give me an example of how you would go about calculating the total volume of cool water to start with? How much water would you mash with and then how much you would batch sparge with to get your preboil volume? Assuming you mashed 9 lbs of grain and wanted to end up with a batch size of 3.5 gallons.
If you have the time, I would appreciate it...this is the one variable of my brewing that is giving me the most trouble right now.
And Denny - I could tell ya, but then I'd have to kill you and that would be kinda kin to stepping on the last member of squishy endangered species.
Cool, thanks! I need to get my sparge calculation down better and get an accurate volume measurement. I am tempted to buy a kettle with a sight glass just to be more certain of my volume.
and serves as a reminder to what is expected from those of us who serve on the GC.
You can make 1-2 gallon batches on the stove in a stock pot using a spaghetti strainer. I knew of a 70+ year old woman who would do just that.
And you can take a sample of that wort, put it in a jar, and know when your fermentation in your closed bucket is done, just by watching what is going on in the jar,
No need to thank me, I am just here to help.
I would like to see some agreement with the shipping companies ( Fedex, UPS ) the relax the restrictions on shipping beer for competitions. Also, maybe a deal could be struck with them for contracted shipping rates at a discount.