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Are you recirculating during the mash? Do you grind you own grain or is it ground at the shop? Can you describe your doughing in process? I get a very consistent 84% to 86% mash efficiency with a corresponding 77% to 79% brew house efficiency. The first thing you want to start watching is your...

I don't quite understand how getting something that better suits your brewing targets is a "downgrade."

I ordered mine through my LHBS.

I would say it a different way: Half the country is below the median intelligence, but there are far more below the average.

Here is how I make a measuring stick for volume: http://www.beersmith.com/forum/index.php/topic,20873.0.html I have not trusted pre-etched or stamped markings on kettles. While they are usually in the ballpark of where the actual volume is, too many times I have worked with people on their...

Yes, I leave the unit in place. When I brew inside, I am right next to my laundry room sink, so extending the line over is not too hard, but it is much easier just to pump it into a spare bucket. I am using the Anvil pump. It is OK and gets the job done. I use a short piece of high temp...

My preference for the Anvil is really based upon the 6.5 gal unit which best fits my typical batch size of 10 liters into the fermenter, 11 liters end of boil volume. I looked at many of the others and decided that I did not want to be running my process at the bottom end of the system's...

My standard batch is 10 liters (2.6) with an occasional 16 to 18 liter batch for beers I want to keep for aging or special occasions. I started doing 3 liter to 4 liter batches a couple of years ago for SMaSH recipes, where I did not want a large batch or even a case of bottles hanging around...

This is a good point! The model for attenuation in BeerSmith is really based upon a single point saccharification rest. Doing step mashes always seems to mess up the prediction of FG and attenuation. I've learned to ignore the estimates for fermentation when I have done step mashes with...

There are a number of factors which are involved in the modeling of the FG calculation. The biggest impact is the yeast attenuation which is based off of the manufacturer's published data. Many of the yeast profiles in BeerSmith have not been updated with the latest specs from the yeast...

Are you using the same mash profile? This is where the strike vs sparge volumes are calculated. And then there may be a difference in grain bill. How much total grain do you have for your stout vs your pale ales? The variables of how much infusion water vs sparge water are totally under...

You can adjust the mash profile to accommodate your process and how you want to operate it by altering the initial infusion volume or water to grain ratio (which will do the same thing). You should not constrain yourself based upon the stock profiles but adjust them to suit your brewing style...

The poll and the question are somewhat unrelated, IMO. For how I decide what to make, I create a list of the recipes I want to brew at the beginning of my 'brew year' which is generally in August. This list gets modified and usually contains more recipes than I can usually get to within the...

I made a 16 liter (4.2 gal) batch size of a Festbier and had plenty of room to target at least another liter more. I added a drop of Fermcap S as the foam started to build going into the boil and it went fine. I figured that I could use 120V instead of 240V which would drop the boil off rate...

The valve is removable from the body of the unit and can be replaced with any valve or fittings you can size to the hole.

https://www.homebrewtalk.com/forum/threads/anvil-foundry-all-grain-brewing-system.666090/page-12#post-8795042 That was all-grain. If you add some DME, you should be able to make a 5-gallon batch. There is someone on the Facebook Anvil group who is trying a 5-gallon batch in the 6.5 gal Anvil...

Thanks, Keg King! I'm in on the opportunity!

There are proactive steps you can take to help your understanding of what is going on. As doug293cz pointed out, efficiency is more than just the gravity measurement. The best thing you can do for your process is to define your actual volumes and your actual process efficiency. This will help...

Oatmeal needs to be mashed to convert the starches into sugars. Adding it into the secondary will leave you with soluble starches which would provide food for bacteria contamination to thrive.

I started brewing with a Mr Beer kit my daughter bought me for Christmas. When I wanted to expand (the second brew), I visited one of the local home brew shops where the owner 'helpfully' told me when I asked about 2.5 gallon kits that I could just brew a 5 gallon kit as a 2.5 gallon batch and...