tag:blogger.com,1999:blog-6582218795432245308.post2643311168847639573..comments2023-04-09T08:24:09.637-05:00Comments on Pivovar Freshnock: How to do a multi rest infusion mashSlovak Brewerhttp://www.blogger.com/profile/17521955713582297416noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6582218795432245308.post-13355951231265673562009-12-04T22:52:34.047-06:002009-12-04T22:52:34.047-06:00I am a programmer who enjoys brewing beer so I cre...I am a programmer who enjoys brewing beer so I created a small program to accomplish this. I just need to know the variables to fill to do this.jhicks999https://www.blogger.com/profile/10298333792437424926noreply@blogger.comtag:blogger.com,1999:blog-6582218795432245308.post-21336352038809375202009-03-19T21:52:00.000-05:002009-03-19T21:52:00.000-05:002.8 is thermal constant X grain mass. or .2 X 14 i...2.8 is thermal constant X grain mass. <BR/>or .2 X 14 in that example. I have a 1 quart pyrex that I pour over a slotted spoon. I add .5 gallon increments and stir to avoid hot spots.Slovak Brewerhttps://www.blogger.com/profile/17521955713582297416noreply@blogger.comtag:blogger.com,1999:blog-6582218795432245308.post-14178156429047244252009-03-19T10:42:00.000-05:002009-03-19T10:42:00.000-05:00I also wondered how you figured 2.8 for the grain ...I also wondered how you figured 2.8 for the grain mass. Is that in terms of cubic feet?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6582218795432245308.post-25360263959094072012009-03-19T09:26:00.000-05:002009-03-19T09:26:00.000-05:00Yea, that's a bit above my mental prowess as well....Yea, that's a bit above my mental prowess as well. Just as long as I know that it stays the same each time.<BR/><BR/>When you are adding the 210 water, do you add it a quart at a time or all at once?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6582218795432245308.post-23160146279570802102009-03-19T08:48:00.000-05:002009-03-19T08:48:00.000-05:00Its a thermodynamic constant. I don't understand t...Its a thermodynamic constant. I don't understand the concept but I believe it figures for heat loss. It would be .41 if you use metric measures.Slovak Brewerhttps://www.blogger.com/profile/17521955713582297416noreply@blogger.comtag:blogger.com,1999:blog-6582218795432245308.post-54322280001428395122009-03-19T00:02:00.000-05:002009-03-19T00:02:00.000-05:00Does the .2 at the very beginning of the equation(...Does the .2 at the very beginning of the equation(s) come from it needing to be 20% percent more or does that number fluctuate depending on what you are brewing?Anonymousnoreply@blogger.com