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The first thing I would recommend is to take your measured readings for gravity and volumes and plug them into the 'session' tab in your BeerSmith recipe. On that same tab, you will see in the lower section an area which compares your 'BH Efficiency' which comes from your equipment profile and...

Yes, you can always add some DME or LME to increase your volume. There are calculator on-line which will give you some idea on how much DME it would take to change the gravity. You can always boil longer or shorter to adjust your ending volume. Be aware that once you add your hops, extending...

Efficiency (any measure) in brewing is the measure of the amount of potential sugars in the grist bill which made it to point 'x' (boil kettle/post boil/fermenter). Brew house efficiency specifically is the amount of those sugars which make it to the fermenter. Gravity is a measure of the...

Pricing is fixed by Blichmann/Anvil. All dealers are required to sell for the same price. The price is the same if you order through your LHBS or directly from Anvil.

I have listened to this podcast several times over trying to glean some understanding of his approach. I do have some very distinct impressions based upon his commentary, not expressed to respond to each of this points directly. 1. The fluid dynamics and pressures in a large mash tun or...

I am not sure the pump is rated for boiling temperatures, but since it relies on the wort to help with lubrication of the impeller the steam given off by the boiling wort could cause undesired wear on the pump parts. I usually turn the power to 0% at the end of the boil, take my volume and...

While melandoidin malt can give you some of the malty flavors of a decoction mash, a hefe usually is fairly light in these flavors. This is one of the reasons I will use Vienna malt in place of some or all of the Pilsner malt. The result is more of a toasted bread which is more in line with...

My hefeweizen recipe is basically Pilsner or Vienna at around 40% and wheat malt at around 60%. I use some acidulated malt replacing some of the Pilsner to control pH, but that is about it. I am not sure how the melanoidin malt will play with the other flavors. It would seem more appropriate...

And the crazies come out of the wood work... The common cold is a strain of corona virus. While you are at it, why don't you go on a rampage about the deadly Dihydrogen monoxide which is present in all living beings and the cause of many more deaths each year than the present SARS-CoV-2...

BeerSmith does NOT WANT nor RECOMMEND anything. It is a program with a set of equations which are populated by the recipe and the equipment profile. It is up to the user to take the profile and adjust it to represent how they want to operate their process. Please, please, please take the time...

I have used my 6.5 Anvil for 26 batches now (it is the first generation purchased back last July). I have only had issues with the support ring when I have not paid attention to the feet on the malt basket. One of the firs things I did with the ring was to gently stretch it so that the gap in...

The program defines the brew house efficiency as the amount of sugars which make it to the fermenter. It calculates the gravity by taking the Brew house efficiency times the total gravity potential in your mash divided by the batch size. Your end of boil gravity should be exactly the same as...

If anyone wants Mark's v4.2, he offers it as a spreadsheet download from his blog site: Homebrewing Physics Just dayin'

Brad has not released an update since Mark released his latest version, so it is still Mark's 3.0 version. Brad has said that he is working on BS3.1 which should be out soon, so hopefully he has updated to Mark's 4.2 version.

I am pretty much the only one of four adults in my house that drinks beer. SWMBO will have some every now and then, but is usually content with a few sips of what I am having. I also like the process of brewing, so I like to brew often. Combine that with the desire to have a fairly expansive...

I will answer as best I can. 1) crush: I use a corona style mill, so there really is no set gap. I have a medium to fine crush with a minimum of flour. I measure my crush based upon the sampling of 100 grams of the grist. I spread it out on a cookie tray and collect any kernels which appear...

The optional side perforation blocker they now offer for the 10.5 gallon unit does not limit anything that the Anvil is capable of doing. The intent of the side perforations in the mash basket was to relieve some of the downward pressure on the grain bed during recirculation of the wort and...

If you gently spread the ring open so that it pushes hard into the anvil. This will provide enough pressure to keep the ring in place. When not in the anvil, the ring should have a gap of around 2 to 2-1/2 inches wide.

Technically speaking, you are correct. At this point, however, the reality of BIAB brewing has gone much further beyond the concept of a single vessel and removal of the grains from the wort instead of the traditional wort from the grains. Accept this or not, it is your choice. If it enables...

I have a post on the BeerSmith forum on how I made a measuring stick for my Anvil which can be found here: http://www.beersmith.com/forum/index.php/topic,20873.0.html You want to make sure that your water is of constant temperature and use either a calibrated measuring vessel or by weight. I...