Equipment Profile

Codsy

Codsy

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Hi. I am new to brewing and am 76 years old next month. I have an EBIAB setup (diy) and am having trouble getting my equipment profile set up. It is a stainless steel 30 litre pot with a 3KW water heater. I will include images. I have a large (5 litre) area under my faucet which is wasted and never reaches my fermenter. I also lose about 4 litres to the grain (absorption) and about 3 litres to evaporation during my 60 minute boil. I need to set up my equipment profile so that i am transferring 19 litres to the fermenter at the correct gravity. Currently I add heated water (through the grains) to ensure that I transfer sufficient wort to my fermenter. I am of an age where I almost need a step by step explanation of how to set up my equipment profile so I can make nice beer.
 
I can email images if appropriate. My images are too large to upload.
 
Codsy said:
Hi. I am new to brewing and am 76 years old next month. I have an EBIAB setup (diy) and am having trouble getting my equipment profile set up. It is a stainless steel 30 litre pot with a 3KW water heater. I will include images. I have a large (5 litre) area under my faucet which is wasted and never reaches my fermenter. I also lose about 4 litres to the grain (absorption) and about 3 litres to evaporation during my 60 minute boil. I need to set up my equipment profile so that i am transferring 19 litres to the fermenter at the correct gravity. Currently I add heated water (through the grains) to ensure that I transfer sufficient wort to my fermenter. I am of an age where I almost need a step by step explanation of how to set up my equipment profile so I can make nice beer.
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brulosophy.com

BeerSmith Tutorial: Equipment Profile Setup - Brülosophy

Author: Marshall Schott I was introduced to BeerSmith in May of 2011 and was initially overwhelmed with the plethora of options– […]
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Seen that video Bob357 and my setup is rather unique as it is an electric system with 5 litres of unusable wort and trub (maybe 2 litres of trub and 3 litres of wort?) that I just lose and this video doesn't describe how to cater for that. Normal losses such as evaporation during boil etc are easy. Also my Container only holds 30 litres total, so I need to add water at some stage.
 
Try this tutorial. Brian walks you through every step and provides a free tool to make all the calculations. You should not settle for "(maybe 2 litres of trub and 3 litres of wort?)" you need to take the measurements so that you know what those losses are exactly. Your equipment profile is the heart of everything that goes into making your beer. If just one part of it is off then your results will also be off.

 
Seen that video too Kevin, doesn't answer my question. Most of these videos have more than one vessel, I only have the one. My question is all about deadspace and/or recoverable and non-recoverable dead space Also, my vessel is only 30 litres, so at some stage I will have to top up I reckon. By the way, forgot to mention, I'm in New Zealand. equipmentwizard1.jpg
 
If you are doing BIAB you have no dead space.

You also can also set up mash profiles whether you are doing BIAB or not but it especially helps with BIAB.
 
The issue I am grappling with is as follows. I want to ferment 19 or 20 litres of wort. Because of the way I have designed and made my EBIAB Equipment, there is 5 litres below the faucet which does not go into the fermenter. Therefore am I actually brewing a 24 litre batch (19 litres plus the other 5 litres below the faucet). So with that in mind, how do I cater for this 5 litres that is lost, is this recoverable dead space, or non-recoverable dead space, or something else and do I enter my batch as 19 litres, or 24 litres? I need to make sure I attain the gravity numbers when I pump this wort into my fermenter.
 
Hopefully I'm OK now, thank you Kevin. I rewatched those videos. Now I have a question as a result of editing both the Equipment and Mash profiles, why do I get the highlighted error as follows:
Emersonspilsenerscreenshot.jpg
 
You have the temperature rise listed as an infusion (i.e. adding hot water to increase the temperature). Set the mash step as a temperature increase since you are increasing the water through direct heating and not via an infusion.
 
Cheers Oginme, all sorted. I really appreciate everyone's advice. Thanks a lot.
 
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