Great video. I just brewed my 2nd brew in the anvil foundry 10.5. Still getting use to it. I find that rice hulls help alot in the mash. So far seems like a good system.
Good video Joshua, I agree with everything you said. I have the 6.5 with recirculation and it also has the new feet on the grain basket. I’ve done three batches and all have come out really well! Basic IPA, Kolsch and a pumpkin IPA that’s actually ready to taste this weekend. I love the system so far!
Great video! Thanks for getting right to the brewing process with Anvil and being time efficient! Personally I have a home made BIAB system and I’m looking to maximize my brew day time with a system like this. I brew small batches so the limitation of the BIAB is not a problem to me.
Very nice review. As for allowing you hop spider, I don't have issues unless I do a small batch where I found a $0.16 garden stake (looks like a giant staple) worked perfect as an extension hook system.
if I had to guess, the reason that people would mash with less water and sparge with more is that the less water is still able to effectively convert starches to sugar, but the increased sparge water helps you get the most out of the grain during the sparge.
I agree, the brewing system may not be right for everyone. The "all in one" brewing systems work with the single temperature infusion method, which is used in grain distillation and produces distillers beer, not ale. It is chemically and enzymatically impossible to produce ale and lager by soaking malt in water at a single, high, temperature, due to the way enzymes work, and chemical precipitation. To produces pseudo, ale and lager, the brewing system will need to be capable of step mashing. Under modified, low protein, malt is used for step mashing because the malt is richer in enzyme content, and contains more starch/sugar than high modified, high protein, malt. Since, both types of malt are on the market malthouses provide a malt spec sheet with every bag of malt, they are online. A brewer uses the data listed on a malt spec sheet for determining the quality of malt, before purchasing malt. A recipe that doesn't list the malthouse that produced the base malt is invalid because a malt spec sheet cannot be obtained. When a recipe recommends single temperature infusion, the malt is more than likely, high modified, to over modified, high protein, malt. The higher the modification and protein content, the less suitable the malt is for producing ale. To make Wee Heavy distillers beer soak high modified, malt at 150F for one hour, at the temperature Alpha releases the highest amount of glucose from starch within one hour. The more glucose, the more alcohol. The high temperature rapidly denatures Beta. Beta is responsible for conversion at 140 to 145F. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose, makes the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating ale and lager. Conversion is skipped in grain distillation because more time is involved, and complex sugar isn't needed for making whiskey. Also, if the brewing system uses the infusion method it won't take advantage of the richest starch in malt, called amylopectin. Amylopectin makes up the tips of malt and it is hard, heat resistant, complex starch that contains the ingredients that are responsible for the body and mouthfeel in ale and lager. Limit dextrin, which are tasteless, nonfermenting types of sugar, pectin, and a certain type of protein provides body and mouthfeel in ale. The temperatures used in home brewing aren't high enough to cause the heat resistant, starch to burst, where it enters into the mash liquid, before Alpha denatures, and the starch is thrown away with the spent mash, paid for. To take advantage of amylopectin the decoction brewing method is used, where mash is boiled a few times. When Alpha liquefies amylopectin, dextrinization, and gelatinization occurs. The finest ales and lagers are produced from dextrinous extract. In home brew, starch carry over, Beta Glucan, and protein sludge provides body and mouthfeel. Mash out is unnecessary in the infusion method because the hour long, high temperature rest denatures Alpha. At mash out temperature, 167 to 170F, amylopectin begins to open up and enters into the mash liquid after Alpha has already denatured, which causes starch carry over. Mash out works in the decoction method, where temperatures are kept low to preserve enzymes, and where starch carry over is less of a concern. STAY PARCHED. STAY TERRIBLY PARCHED.
Excellent en interesting comment! You can do step mash in an all-in-one and I've started doing this on my BrewMonk. I was getting very dry light bodied English ales, so I won't be doing one-step infusion again soon. And good point on the over modified malts! In American IPA's, certainly in the hazy ones it won't matter too much, as hops is the predominant flavour and mouth feel comes from adjuncts. But in the delicate English ales it's an issue. I use Brewfather notifications to tell me when it's time for the next step and set it manually on the BrewMonk. Never knew the bit about decoction and amylopectin, interesting!!
What's your biggest reason to switch to an all in one system?
Never thought to use the hop spider to help filter the wort into the fermenter. I’m doing that now. Thanks for the video.
Great video man! I am seriously thinking about getting one of these... your coverage helped with my decision !
Glad I could help!
Rice hulls are a huge help with this system.
Great video. I just brewed my 2nd brew in the anvil foundry 10.5. Still getting use to it. I find that rice hulls help alot in the mash. So far seems like a good system.
Thank you! Yes, the next batch will definitely have some rice hulls to see how it changes the mash efficacy and flow of recirculation
Good video Joshua, I agree with everything you said. I have the 6.5 with recirculation and it also has the new feet on the grain basket. I’ve done three batches and all have come out really well! Basic IPA, Kolsch and a pumpkin IPA that’s actually ready to taste this weekend. I love the system so far!
What is the time for the mash to reach boil for a 5 gallon batch, assuming you start with 6-7 gallons? Thx for the good video.
Great video! Thanks for getting right to the brewing process with Anvil and being time efficient! Personally I have a home made BIAB system and I’m looking to maximize my brew day time with a system like this. I brew small batches so the limitation of the BIAB is not a problem to me.
Very nice review. As for allowing you hop spider, I don't have issues unless I do a small batch where I found a $0.16 garden stake (looks like a giant staple) worked perfect as an extension hook system.
Amazing, gonna pick one up immediately 👍
if I had to guess, the reason that people would mash with less water and sparge with more is that the less water is still able to effectively convert starches to sugar, but the increased sparge water helps you get the most out of the grain during the sparge.
I agree, the brewing system may not be right for everyone. The "all in one" brewing systems work with the single temperature infusion method, which is used in grain distillation and produces distillers beer, not ale. It is chemically and enzymatically impossible to produce ale and lager by soaking malt in water at a single, high, temperature, due to the way enzymes work, and chemical precipitation. To produces pseudo, ale and lager, the brewing system will need to be capable of step mashing.
Under modified, low protein, malt is used for step mashing because the malt is richer in enzyme content, and contains more starch/sugar than high modified, high protein, malt. Since, both types of malt are on the market malthouses provide a malt spec sheet with every bag of malt, they are online. A brewer uses the data listed on a malt spec sheet for determining the quality of malt, before purchasing malt. A recipe that doesn't list the malthouse that produced the base malt is invalid because a malt spec sheet cannot be obtained. When a recipe recommends single temperature infusion, the malt is more than likely, high modified, to over modified, high protein, malt. The higher the modification and protein content, the less suitable the malt is for producing ale.
To make Wee Heavy distillers beer soak high modified, malt at 150F for one hour, at the temperature Alpha releases the highest amount of glucose from starch within one hour. The more glucose, the more alcohol. The high temperature rapidly denatures Beta. Beta is responsible for conversion at 140 to 145F. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose, makes the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating ale and lager. Conversion is skipped in grain distillation because more time is involved, and complex sugar isn't needed for making whiskey.
Also, if the brewing system uses the infusion method it won't take advantage of the richest starch in malt, called amylopectin. Amylopectin makes up the tips of malt and it is hard, heat resistant, complex starch that contains the ingredients that are responsible for the body and mouthfeel in ale and lager. Limit dextrin, which are tasteless, nonfermenting types of sugar, pectin, and a certain type of protein provides body and mouthfeel in ale. The temperatures used in home brewing aren't high enough to cause the heat resistant, starch to burst, where it enters into the mash liquid, before Alpha denatures, and the starch is thrown away with the spent mash, paid for. To take advantage of amylopectin the decoction brewing method is used, where mash is boiled a few times. When Alpha liquefies amylopectin, dextrinization, and gelatinization occurs. The finest ales and lagers are produced from dextrinous extract. In home brew, starch carry over, Beta Glucan, and protein sludge provides body and mouthfeel.
Mash out is unnecessary in the infusion method because the hour long, high temperature rest denatures Alpha. At mash out temperature, 167 to 170F, amylopectin begins to open up and enters into the mash liquid after Alpha has already denatured, which causes starch carry over. Mash out works in the decoction method, where temperatures are kept low to preserve enzymes, and where starch carry over is less of a concern.
STAY PARCHED. STAY TERRIBLY PARCHED.
Excellent en interesting comment! You can do step mash in an all-in-one and I've started doing this on my BrewMonk. I was getting very dry light bodied English ales, so I won't be doing one-step infusion again soon. And good point on the over modified malts! In American IPA's, certainly in the hazy ones it won't matter too much, as hops is the predominant flavour and mouth feel comes from adjuncts. But in the delicate English ales it's an issue. I use Brewfather notifications to tell me when it's time for the next step and set it manually on the BrewMonk. Never knew the bit about decoction and amylopectin, interesting!!