- Thread starter philired1
- Start date

Two points, that 4% isn't exact but its a close enough approximation for most brewing.

Pots are rarely exactly parallel unless they are fabricated (welded up out of sheet), if they are pressed or spun they are usually slightly tapered to make it easier to get them off the die/form. You would need to measure top and bottom very carefully.

If you want to play silly buggers with contraction, here is the equation for water from 0-100oC. That should copy/paste into excel, replace the t with a link to a cell, put a temperature into that cell... The answer will be in density that's mass/1 (1=kg/L) so 0.995 would be 0.995kg/L.

=(999.83952+(16.945176*t)+(-0.0079870401*t^2)+(-0.000046170461*t^3)+(0.00000010556302*t^4)+(-0.00000000028054253*t^5))/(1+0.01689785*t)

Good question about volume, its the same proportionally for any volume (as say a%), you get more volume (L) for a larger starting volume.

If you are working in L, measuring in decimeters will give the answer directly in L, saves keeping track of quite so many 0's

310mm is 3.1dm r = 1.55^2*Pi = 7.5476*h (200mm or 2dm) = 15.1L

Mark

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Also don't forget in a no chill scenario the cube is sealed so you get no further evaporation.

If the pot was taken off the boil and measured, then measured the next morning if it was not covered you would have had evaporation from the cooling process. Being pedantic the pot would have expanded too, being so thin and heating up. This would throw your calculations off too I suspect.

I would factor a 4% and really just be chasing other efficiencies to gain. Look at evap, its so hard to predict unless you take very accurate measurements for each brew day and note down the environmental factors.