Just curious if anyone knows if the volume of heads in a given single batch run grows or is in any way related to the efficiency that is achieved in fermentation?
Cheer,
ryan
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Probably...the amounts of so-called "byproducts" of fermentation (things other than alcohol or CO2) vary from batch to batch based on a huge number of variables...fermentation temperature, secondary infections, health of yeast inoculation, glycogen uptake, secondary fermentations, grain or fruit crop characteristics, chemicals from cleaning, mash temperature...it goes on. Any or all of these things can contribute to what organoleptics are produced in your fermentation.
If you are fermenting the same thing, made the same way everytime, in a closed fermenter with the same batch of dry yeast...and your head volumes vary widely, I'd suggest re-calibrating your nose or drinking less coffee before your run 
What exactly are you asking?
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What exactly are you asking?
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Should get very few heads, the better you get the less you have.
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Should get very few heads, the better you get the less you have.
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any reliable formula out there for calculating?
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...which would be hard to measure without more equipment than the knowledge is worth :-P
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Funny ya'll should mention this. We've been collecting data from mash to still output for about 100 runs so far. Determining ratios of hearts/feints we yield, and making tweaks based on slight variations of the mash/ferment, pHs, temps, hold windows, and distill protocols, etc. Coupled with a pretty strict cuts regimen (sensory driven, with the noses and tastes of three people, so it's not gonna be perfect, just good), we're finding a $hitpotload of efficiency in our process over time. And ever-improving tasting spirit as we're dialing-in our process.
If you have the inclination, i suggest start collecting every datapoint you can and build a model that will let you experiment in improving quality and yield throughout how you make your spirit. I think it's worth the time.
