So, I'm wondering if anyone else is like me. I'm finding that for beers I brew fairly regularly, I'm starting to skip a lot of measurements. For example. I know my 2L pitcher holds pretty much 3.3 lbs of malt. Can vary a bit depending on the malt but it's pretty close. So, 3 scoops is pretty much 10 lbs. For a 5 gal batch of APA I'm just doing 3 scoops plus specialty malt. I'm not weighing the base malt. Likewise, I was obsessive about OG and FG for the first year or so but now I'm taking pre-boil OG (most of the time) and usually forgetting all about my post boil and FG. I leave my beer for a minimum of 2 weeks prior to kegging and I don't bottle so bottle bombs aren't as big a worry. Same for pH. For my APA recipe, I add 4 ml phosphoric acid and don't worry about the pH meter because it's always been the same and I end up doing the same thing each time. I even forgot to take mash temp last time (although I took the temp of the water in). I probably shouldn't forget that one though.
For a new recipe, I still take as many readings as I can but for the mainstay brews, I'm starting to wing it a bit more. Anyone else have recipes that they just know?