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Wonderful set up! Glad to be offered a chance!

Welcome to the group and the hobby from New Ipswich!

As bailey mountain brewer stated, it is only as accurate as your equipment profile allows it to be. If you have the wrong volume assumptions in your equipment profile, it may be reflected in inaccurate volumes for your mash and sparge. I also highly recommend making sure that the mash profile...

In the early models (such as mine), John Blichmann stated that the temperature probe and indicator was calibrated to be the most accurate for mash temperatures, which meant that given the type of thermocouple/thermistor they used, it would not be accurate at boiling temperatures or at room...

Same goes for all those who insist on typing in all CAPS!

My goal in exploring the effect on efficiency that the pipe geometry and trapped water on the sides has was not to chase higher efficiency, but to determine a way to obtain a consistent efficiency when increasing the extracted gravity based upon the recipe. The majority of my brewing is...

For the geometry of the Anvil, you want to control the flow of the wort through the malt pipe. If you try to flow too much wort, you will cause greater downward pressure on the gran bed and this may lead to compaction and channeling. I have played around with the recirculation flow for several...

If you are closing off the ball valve which is before the pump then you are starving the pump for fluid. Since the pump utilizes the fluid to help lubricate the moving parts, you could not only cause cavitation in the pump head but also unwanted wear. That is why Anvil gives you a flow...

I've done both the decoction route and the melanoidin route. The resulting beers have been similar, but not quite the same. Mostly, if I stay in the <2% range for melanoidin malt, it can mostly replicate some of the flavors of decoction in lighter beers. Most people probably cannot define the...

It really depends upon the set up of your equipment profile (dead space in mash tun), water to grain ratio (mash profile), and your water absorbed into the grain (advanced option settings). Quick calculation indicates that you are adding 5.6 qts/lb of grain which is pretty much a full volume...

Yes, the 40 minutes steep is the correct way to enter it into BeerSmith. In essence, the hops will be in contact with the wort for the full 40 minutes. The temperature is really the starting point and you will be getting some isomerization of the hops throughout the full time of contact.

The way you have entered it is correct. While the hops were added for 10 minutes at around 210F, they sat in the wort for the full time of the hop steep/whirlpool. In reality, even if you had removed the flame out hops at 10 minutes, the oil acids and oils would have already been mostly...

I do full volume mashes. My typical water to grain ratio is around 6 liters per kg of grain which is about 2.9 qts/lb.

The Brew Bag or Wilser bags both make custom bags and offer sizes which fit the Anvil. I like both of the bags fro different reasons. The Wilser bag does not have straps and fits in the basket better. The Brew Bag has straps which offer a lot of support for the bag and make it easier to remove...

The grain bed 'floats' -- or really forms a very loose bed -- until either gravity or pressure difference from recirculation pushes the grains down. If you are asking why the bed distance to the bottom increases, it is because the grains push the sides of the bag out to the sides. Since the...

I have one brew bag that I can clamp onto the top and the bottom will be about 3/4" shy of the bottom of my Anvil 6.5 gal. That is hanging loose without any grain. As the grain fills the bag, the bottom of the bag rises. And, yes, I have brewed without the mash basket. I think using the mash...

You are spot on when doing full volume mashes. You also get a quicker rise to mash out temperatures on the way to boiling without the grains in the kettle. Now having said that I do a full volume mash and incorporate a mash out mostly for timing of activity to give me the extra time to get my...

Chemically it is called sanitization. Heat treated is called Pasteurization. Terms define the nature of the treatment, but the end result is the same.

It's called "Covering your A$$". I have a dairy farm and am well versed with the time it takes to pasteurize fluids. Many people over heat or hold for too long which may damage flavor or stability of foods. In the case of an immersion chiller, it does not hurt anything, so why not. If the...

The chart for heat Pasteurization: Temperature Time Pasteurization Type 63ºC (145ºF)1) 30 minutes Vat Pasteurization 72ºC (161ºF)1) 15 seconds High temperature short time Pasteurization (HTST) 89ºC (191ºF) 1.0 second Higher-Heat Shorter Time (HHST) 90ºC (194ºF)...