Beer Tools Pro Term clarification

[kevponce]

Looking for some clarification In the following areas:

In Mash In: Why do I have a quantity of water under available.? I did a partial mash. 1.25 qts/lb with 5 pds. That comes to 6.25 qts. I added all of the water so why am i getting .46 available?

Under calculators;

Strike Temp; how is vessel heat capacity determined?

Infusion temp: What exactly is Infusion temp?

Sparge Runoff: What constitutes Total Volume infused and Sparge volume?

Thanks and Happy new Year

[slothrob]

In Mash In: when I duplicate your recipe, I get 0.96 gal available, not 0.46 (I have absorbtion set to 0.12 gal/# under Preferences>Constants). But, this is the liquid available to drain, the rest of the water will be absorbed by the grain.

You need to perform a calibration by setting up a Vessel in the Equipment section, opening Edit for that vessel, filling up the vessel with some water and taking a few temp readings. Once you get to the Edit window, the process is nearly self explanatory. I think you can set that to "0" if you want, especially if you preheat your tun; my 5 gallon rubbermaid drink cooler came out at 3.3 J/g K, which only changes the result by 0.5