hausofstrauss
Apprentice
- Joined
- Apr 11, 2012
- Messages
- 8
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I think I've made a discovery when tuning a new equipment profile. I went through and try to audit the volume calculations and as far as I can tell, the Total Water Needed value seems to be the volume at elevated temperatures (somewhere between mash temps and boiling). Since I use BIAB and no sparge methods, I've realized that I've been using those values to measure my water at room temperatures, which has been causing me to add about 4% too much water each time I've been brewing.
Could someone set me straight if this is in fact true?
Could someone set me straight if this is in fact true?