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Graduated sight glass

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=4&t=14608

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Graduated sight glass

Posted: Mon May 11, 2009 1:57 pm
by budrockdiesel
I am putting a sight glass on my HLT. At work I have access to getting a plastic engraved tag to show the graduation. This weekend I filled it up with a couple of gallons, one quart at a time and got 5/16” per quart. Does this sound right for a snakey keg? I put those numbers into CAD and I don’t think it adds up. Can anyone help me? How do you measure water in your converted kegs?
Thanks

Re: Graduated sight glass

Posted: Mon May 11, 2009 4:50 pm
by BadRock
I typically measure as I add, 1 gallon at a time. I would love to have a spreadsheet that incorporated the depth to volume curve. I don't know if anyone has done the leg work around here or not.

Re: Graduated sight glass

Posted: Mon May 11, 2009 5:07 pm
by budrockdiesel
I think that if someone uses a yard stick and knew the fractions of inches to gallons that would be all that I need. I could adjust it for my dead space. I dont think it has to be complicated.

Re: Graduated sight glass

Posted: Mon May 11, 2009 8:55 pm
by Mylo
Yardsticks or other even graduations are only good on smooth wall kettles. Sankes have all kinds of lumps, humps, and bumps - and not the kind that make my :nutters: tight.

You'd be best to do like BR said and mark it out one gallon at a time.


Mylo

Re: Graduated sight glass

Posted: Tue May 12, 2009 3:42 am
by boobookittyfuk
Mylo wrote:Yardsticks or other even graduations are only good on smooth wall kettles. Sankes have all kinds of lumps, humps, and bumps - and not the kind that make my :nutters: tight.

You'd be best to do like BR said and mark it out one gallon at a time.


Mylo



do half gallon marks at most. Then just estimate from there. You probably don't need an accurate volume of your HLT. just sparge the grains until you are at 1.010 (or 3 brix with hydrometer). Now measurements of your boil kettle would be much more needed so that you can hit your target gravity and bitterness levels.

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