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One Day Away - Buddy Guy

She Moves Me -- Muddy Waters

Yes, I have done this the past six years. It was getting harder to do a new style every year, since I brew so many during the rest of my brew season. Luckily, I think I have the next few years covered using Beer Styles from Around the World by Horst Dornbusch. Plenty of styles not covered by...

The Pretender -- Jackson Browne

Bus Stop -- The Hollies

I do weigh out and crush my own grains. I use a corona style mill, so the gap size is not a set measurement. I attached a picture of my typical crush. Even some of the more 'intact' kernels are fractured on the inside and fall apar twith a simple squeeze of thumb and forefinger.

I recirculate using a Wilser bag and a brew bag in my Anvil Foundry. There are a few things to be careful of if you do a recirculation for any mash. The first is to allow the grain bed to settle a bit before starting any recirculation and the second is to start with a very low flow level and...

I made a measuring stick from a piece of 1 inch aluminum stock. I use a slurry of corn starch and food coloring to coat the aluminum stock and allow it to dry. This gives my easy marking of the levels as I do the next steps. I filled a cooler full of water at a temperature of 60F and then...

For the most part, scaling the hops by the ratio of volumes will get you close enough. If you have software (such as BeerSmith) which will allow you to scale the recipe to match different equipment and batch size, then that program will scale the hops to match the IBU based upon not only the...

Higher and Higher -- The Moodie Blues Darn, beat me out.... Let's try: Come and See Me -- Herbie Hancock

I use a SS colander with an over-sized SS bowl and a flat lid from an old pot which fits just inside the colander. I hang the bag to drip and then use the colander and the lid to squeeze down to where the lid is tight against the sides of the colander. This provides a consistent limit to how...

If you know the mash water in vs mash water out, then you can recalculate the grain absorption rate. You can update this in BeerSmith under 'options' > 'advanced' > 'grain absorption' or 'BIAB grain absorption'. Note that the BIAB grain absorption figure only works with mash profiles which are...

I knock off a 3 liter stovetop BIAB batch in about 2.5 hours. The longest time is for the mash at 60 minutes. I boil for 30 to 40 minutes depending upon the recipe, chill in a sink to below 100F and transfer to my fermenter to chill the rest of the way in my fermentation chamber. I pitch the...

If you search the forums you will find this one: https://www.homebrewtalk.com/forum/threads/anvil-foundry-all-grain-brewing-system.666090/

Highstepper's Ball -- Larry Raspberry and the Highsteppers

Brewing on New Years Day has become a personal tradition for the last 6 years. Every year I pick a new style to start off the year with. This year it is a New Zealand Pilsner starting around 5 in the morning.

Never Comes the Day -- The Moody Blues

http://www.beersmith.com/forum/index.php/topic,20449.0.html

The BeerSmith pH predictor works fine for me. It does overestimate the buffering capability of the wort and predicts the addition to too much acid acidulated malt, or base (sodium bicarbonate) required for tuning the pH, but the basic model is fairly good with the malts and basic mineral salt...

There is an easier way with BeerSmith to enter recipes instead of having to make up a dummy profile. Open up your standard recipe template which contains your equipment profile. Now enter in the ingredients as they appear in the recipe you want to transfer. Ignore the volumes, and targets...