First Brewday with the 10.5 Gallon Anvil Foundry

Introducing the first JustHomeBrew Brew day. This is a fun Home brewing series that will share learning moments, test new recipes, and review new brewing equipment.

For the first JustHomebrew Brew Day episode, I brewed my own Chocolate American Stout all grain recipe and put the 10.5 gallon Anvil Foundry All-in-one through its paces. I also share my thoughts on whether or not I plan to replace my 15 gallons HERMS brewing system with this setup.

#homebrewing #brewday #allgrainbrewing

[BrewSpark]

Good stuff man! Good to see new brewing channels. I’m in the process of moving from a 10 gallon foundry to a 20 gallon spike trio. Coincidentally my first brew of the year is also a stout. Cheers!

[kajado]

Wonderful initiative. I like the workmates. Love your brew schedule.

[BlichmannEngineering]

Thank you so much for sharing this. What a great video!

[johnmyers]

Nice job glad to see another anvil foundry brewer! Love mine.

[michaeldiazspeaker]

Rice hulls improve the grain bed filtering properties thus keeping the wort clear to prevent the pump from getting clogged

[curtpick]

I got rid of that pump. Went with the riptide and added a ball valve on the outlet for flow control. Yes, even their linear valve can clog. I leave that wide open and use the ball valve for control.

[miggov]

Nice. One thing though, for future videos you should lose that background music. Very hard to watch with that in the background.

[thecraftbeerreview]

I have the robobrew/brewzilla...watching this reminded me of my brew day!

[jasonelsner]

What did you do to the anvil fermenter? It looks like you have a different coil set up for temp control. Can you explain what you did there?

[pv]

Nice to see a new brewing content. I also have the Anvil Foundry (6.5) but do not use the pump system. I think it's a great way to brew. I agree that the volume markers on the inside of the kettle are hard to see with the mash pipe draining, but I don't sparge so not a big deal to me. IMHO not worth the extra effort to sparge. On my last batch I had a 78% mash effieciency. A couple of suggestions: I think people would like to see the end result of your work (ie., glass of beer) and you may want to consider providing the ingredients in list form. Keep it up.

[mtrofa]

I'm seeing a souderton sweatshirt, only one I know is the town over by 113 and cowpath Rd.
Edit: should have watched the video in full before my comment yup saw the PA plates on the truck. Hey neighbors and fellow brewer!

[starfishprime]

Dude, really need to chill out on the music levels

[michaeljames]

Ask the chemist what happens when temperatures above 160F are used. The higher the temperature the quicker Alpha denatures and the beer will be sweet tasting and low in ABV. Why did you skip the conversion step? The fermentable, complex sugars that produce ale and lager did not form because conversion was skipped. Beta is responsible for conversion and at 156F the enzyme rapidly denatured. When conversion occurs secondary fermentation takes place which is skipped in home brewing because the single temperature infusion method that home brewers are taught is used in moonshining where conversion gets in the way. Another reason why conversion is skipped has to do with home brew yeast, some types of yeast cannot ferment, fermentable, complex types of sugar. A spec sheet comes with yeast at least is supposed to. If the yeast cannot ferment certain types of complex sugar the chemist indicates it on the spec sheet and recommends not using temperatures that form fermentable, complex types of sugar. Also, you need to use the spec sheet that comes with every bag of malt before buying malt, they are online. It is used for determining the quality of malt before buying malt. The malt spec sheet is pretty much unheard of in home brewing. Buying 2 row pale malt is similar to buying a 2 door pale colored car without knowing who made it. When a recipe doesn't mention the malthouse that made the malt a malt spec sheet cannot be obtained, making the recipe useless. When you learn how to make ale and lager you won't need recipes or brewing instructions. The all in one gadget would be great for making moonshine if a dome and column still could be attached. Soak the malt at 149, 150F for an hour, dump in Kwak yeast and yeast nutrient and fermentation should end in three days, bolt on the column and a condenser and make moonshine. The step mash method produces pseudo ale and lager, the decoction method produces authentic ale and lager. Single temperature infusion beer is called moonshiners beer when the beer is distilled. When moonshiners beer is bottled it is paupers beer with hops.

[markalan]

The music makes this video unbearable!!

[PetraKann]

Can't hear much with that ridiculous soundtrack in the background.