- Sep 11, 2011
- Reaction score
I have been using Beersmith since day one, roughly 18 all grain brews. My volume calculations and measurements never really added up but everything was otherwise working out so I didn't pay it much heed. This past weekend I finally go around to making an accurate measuring stick for my boil kettle. Turns out I have been overestimating my volume into the kettle by roughly 1/4 gallon. I started looking into the volumes in beersmith in a bit more detail. Of course this just let to more questions. Mainly, what temperature is assumed for the "pre boil" volume of wort? The directions and tool tip simply state that this is the volume at the "start of the boil". Which of course begs the question of what is meant by "the boil". Is the volume at 212 degrees? or is the volume of runnings from the mash, which is roughly 168 degrees? I tried to research this first and found a few people asking the question but failed to find a definitive answer.