Does anybody know an algorithm or a calculator to compute thermal expansion of worts?
Most of the time in homebrewing materials, it is said that in volume calculations one should account for 4% expansion of water from 20C to 100C (on standard pressure). More precise expansion can be calculated based on volumetric expansion coefficients.
However, because my volume measurements of wort do not add up (as if some wort is mysteriously vanished), I'm thinking whether the calculation is correct.
Isn't the thermal expansion of sugar solution different than the one for water?