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I have an Anvil 6.5 gal Foundry system. It is one of the first generation models. I have experimented with sparging and no sparge and regularly do no sparge as my standard practice. My efficiency ranges from 83% to 85% for mash efficiency and 78% to 80% for brew house efficiency. I have...

Brew house efficiency is a user set variable in your equipment profile. It is independent of the mash profile as far as the software calculations. What is perplexing is the sudden change in volumes. Your basic equipment profile should be the same, with the above noted exception in...

I use an immersion chiller. Most of the time it has been the one which came with the Anvil. When i brew inside, I can reach the tap with my old chiller which has more surface area down into the kettle. Realistically, the difference has not been huge, maybe an extra 5 to 10 minutes and is more...

I also do the majority of my brews at 10 L (2.6 gal). I was doing BIAB with a 5.5 gall kettle and have switched to the 6.5 gal Anvil. I've been brewing on it for over a year now and it fits my brewing style very well. I still do a full volume BIAB and have had plenty of room to make...

Having checked the difference in gravity between the wort outside the pipe versus work inside the pipe, I can attest to the large differential between the two which Doug293cz has referenced. The liquid outside the pipe gets a slow migration of the sugars due to the difference in concentration...

Item 1: How long did you allow the trub to settle before transferring the wort into the fermenter? I give my wort at least a half hour after chilling to allow the protein mass on the bottom to settle and compact a bit. This provides a good clean transfer and the trub on the bottom of my kettle...

^^ This ^^ Measured fields are for user notes. They mean nothing before you brew and you can zero them out, or reset them to match the expected results. Once you brew the recipe and fill out the fields, the program will calculate your actual efficiency versus the estimated efficiency in your...

I am doing full volume BIAB. Adding in all my water in the mash and my mash thckness is usually around 7 to 7.5 l/kg (3.35 to 3.7 qts/lb).

I can only speak for the calculations in BeerSmith. There is an error related to the thermal expansion of water (shrinkage factor) which has yet to be addressed. This error will cause the mash efficiency to be off by exactly the value of the shrinkage factor. The program calculations for brew...

Yeah, it was a quickie! He was happy, the doe was happy, the owner was happy. No marriage, no 'a will call you in the morning' bits. I am in the middle of no where in NH. I tell people that if they find my town on the map, they have wasted too much of their lives looking.

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...

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...

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...

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...

The answer is "what do you want to do?" There is no correct or incorrect way to run your process; there is only how you want to work the process. If you keep track of your volumes in and out, you can quickly determine the amount of water which is left in your grains as a function of the weight...

Check the link I referenced above. There is also a Anvil Users group on Facebook and John Blichmann frequents there for product advice and updates.

Volume of water in less the volume of the wort out will give you grain retention. You do need to make sure you correct the volume for temperature if they are not measured around the same temperature. Weighing the grains becomes a more complicated equation. Dry weight of the spent grains is ???

Yes, it can be done. Not sure where you heard the 80% maximum value from but it may have been a different metric, such as extractable sugars by total weight of grain. Mash efficiency is based upon the amount of sugars extracted versus the total potential extractable sugars in the grains. I...