Dialing in a new system with beer styles

[edisonst]

So I just upgraded my kettle to a Sabco keggle. I brewed a best bitter in it this weekend and found that my evaporation rate was WAY LOWER than my 7.5 gal kettle I got from north. brewer. My OG was 1.043 when I was shooting for 1.047. I expect it will take me a couple of brews to dial in my system again as far as water volume calculations. What styles do you guys think would be good for testing the system out? I figured bitters and heffe would not suffer that much from missing the post boil gravity target. Or what about a Mild? Any thoughts?

[bcmaui]

I'd just focus on adjusting your water and/or boiling times on the same recipe until you nail it - then you will know how to adjust across the board. Why not do the same recipe over since you already know the results of the first try?

[Dirk McLargeHuge]

I'd just focus on adjusting your water and/or boiling times on the same recipe until you nail it - then you will know how to adjust across the board. Why not do the same recipe over since you already know the results of the first try?

What he said. I upgraded two things in my system and have better efficiency. Now I have to figure out where that's coming from so I can replicate my results.

[edisonst]

I probably should do another try at the bitters. Maybe ill use the same recipe with different yeast that way I dont get bored of drinking it. Good idea guys.

thanks

[bcmaui]

I probably should do another try at the bitters. Maybe ill use the same recipe with different yeast that way I dont get bored of drinking it. Good idea guys.

thanks

If you don't drink this beer often, then switch over to one you enjoy. It is good to have a "calibration brew" - one that you know how the numbers are supposed to come in at and how you expect it to taste when doing an equipment and/or process change. I am finally making an all-grain recipe the way I had it dialed in as an extract brew after three attempts, and it might even be a little better now than it was as an extract brew.