Leann Follain Brew Day Double batch double brewer.

[Slev]

It is real, amazingly. Thought it might bring a bemused smile to anyone familiar with a gmp lab.

[Slev]

Getting water ready for mash in these are steps

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I could be very wrong but... Could BS have given  you a bum steer? :
The estimated gravity readings to est volumes shown in BS don't seem to tally.
My understanding (which has been known to be rearly correct) is to multiply pre boil gravity points by volume, and divide by desired gravity point to get the post boil volume  (gravity points = specific gravity X 1000. Also adjust volume to ambient by dividing by 1.04)
So...
With pre boil volume of 63.5 and gravity of 1.051, to get to a gravity of 1.059 post boil, the post boil volume should have been 54.8L.
A post boil volume of 57.3L would result in a gravity of approx 1.056.

I could be completely wrong on this. I have tried it on brewers friend calculator and biabacus software, giving similar results.
Have you had other brews where either the final volume or gravity varied from BS estimates?
Are there some adjustments made to your equipment profile in BS that would explain?
Is the BS formula different? (did it change from version 02 to
03?)


Reference :
https://byo.com/article/hitting-target-original-gravity-and-volume-advanced-homebrewing/

Attached is an excel file, just with gravity calculations.


(slow work day!)

[Sorcerers Apprentice]

Those Reeves Stevenson saccharometers are very accurate but must be used in conjunction with a temperature correction chart, it's called BS 15G, they charge a fiver sterling for the chart, I may have one somewhere, if I find it I'll post a copy. Alternatively the sample must be at exactly 20 deg C for accuracy, so an accurate thermometer is also needed.

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[Sorcerers Apprentice]

Here you go

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[itsclinto]

Those Reeves Stevenson saccharometers are very accurate but must be used in conjunction with a temperature correction chart, it's called BS 15G, they charge a fiver sterling for the chart, I may have one somewhere, if I find it I'll post a copy. Alternatively the sample must be at exactly 20 deg C for accuracy, so an accurate thermometer is also needed.
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Brewers friend also has a correction calculator that comes in handy 

https://www.brewersfriend.com/hydrometer-temp/

[Beerbuddha]

Some very good discussions going on. The reason I taught abv was low is that I was sure it should be like 6% or slightly higher. I didn't keep my notes as usual  on the day as I had to brew a double batch and try take photos with running commentary which is not easy......... Try it some time.

I love the engineering part of the hobby and recipes are an after taught. I know some guys spend days researching it, I spent all 15 minutes adding the recipe to beer Smith night before and as recipe I was looking at had massive grain bill....efficiency ect I obviously didn't do perfect job. I remember saying to myself check that tomorrow before the brew but alas it was heat up water and get posting. I will adjust accordingly for the next batch and might spend twenty minutes on recipe 

Gonna transfare to secondary Thursday so I will add photos of how I do closed transfare from fermenter to fermenter with minimum 02 pick up.  Pictures keep people intarested as much as the educational conversation so fair play to all who are adding.

Wicklow Hops company that offer still available if love take you up on it......if you can pm me details of where I can drop a sample to have analyzed that would be super. The more participants the better and more scientific observations the better.

[Slev]

Personally, I enjoyed the investigation.
Looking forward to more of your posts and pics. Has been very informative and a great follow. Keep it up.

For what it's worth, I suspect, that localised over heating on the floor of the mash vessel during temperature rises, due to the high concentrated energy input of the the gas burner may have resulted in a scorching of grist in small quantities.
I suspect your orginal gravity was 1.057 as shown in your pic at the time of transfer to the fermenter, with final gravity reported as 1.016 and an abv of 5.3%

But the other big question that I see, is the estimated post boil gravity and volumes stated by BS,  don't follow stated formulas, and calculations used by other calculators. This would throw a brewer off their targets.
Have folks found these estimates to vary from their own real world experiences? Perhaps, worth a thread in itself (i could be way off on this btw and a bit over dramatic, not really a big question. )

[Beerbuddha]

With my system I have found issues around post boil volumes and efficiency. I'd love to have my system on some sort of load cell for accurate water.....mash and boil volumes that would be the icing on the cake.

[Beerbuddha]

I will be transferring ale yeast Thursday but decided to see if I had good yeast cells in my lager yeast I recovered from fermenter two weeks ago and kept in fridge. I will also test a new pack powder yeast to see how many live cells in it.

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[Beerbuddha]

This is result of that yeast. No dead cells as they would be blue from dye. Allot nice big fat cells and many budding even after two weeks in fridge

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[Beerbuddha]

This is another yeast with dead cells in blue.

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[Simon_]

You really need to put a NSFW label on that filthy yeast p0rn

[Beerbuddha]

  glad yeast getting some.

[hassettbrew]

They have changed the formula after the investment but the M Temp has has been consistent for the last 4 years. I preferred the fuller bodied older version from 2-3 years back.

A bit wrong there ch, no formula has changed, fact

[Sorcerers Apprentice]

Yeast reproduce asexually so it's a case of "Sisters are doing it for themselves" as Eurythmics used to say

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