This reminds me of the ol' (Heat Lost = Heat Gained) ....
SSS - As a newbie I do not as yet use liquid yeast but rehydrate
my dried yeast. Rather than just boiling a cup of water and letting it cool
to the rehydration temp for the yeast, I preboil a quantity of water so
that it is available for a myriad of uses, one being to elevate the wort temp if necessary (replaces the
evaporated and hop absorption volumes). I also start my fermentation pail out with 1.5 gallons of
refrigerated water which is stirred vigorously for aeration before wort is added to it helping to give the
little beasties their required O2 needs.
My question is this: with the temp and volume formula you gave us above, would I
need to make two passes with it?
The first being for the cold and preboiled
temps and volumes, and the second being for this then adjusted temp&volume and the
actual wort temp&volume prior to adding to the fermentor? Or do I add a T3 and a V3 making it
(T1*V1) + (T2*V2) + (T3*V3) = (Tf*Vf) After reading John Palmer's book, "How to Brew", I do understand the need for
getting the wort to cold break under the 80F. Like was mentioned also in
this thread, I too sat on pins and needles because I believe my first batches
were way too cool for the yeast to begin the fermentation process.
thank you for breaking this process down to a formula which assists myself in having
control instead of the process controlling me.
