Small Batches-- Advice?

goplayoutside · 08-05-2008, 12:31 AM

Hey Folks --

I am an extract brewer and for now will be staying that way due to space and time issues with all-grain. I hope to learn some grain brewing eventually but for the time being I am hoping to improve the quality of my extract brews. I am planning on switching from the generic bulk LME I have been using to DME for better freshness, and using only pale to control flavors and help me to learn about using specialty grains.

One of my thoughts was to go down to 3 gallon batches, for two reasons:
- brewing more often gives me more opportunities to improve my process, try new recipes, and experiment.
- a smaller batch would let me have a smaller boil which is easier to heat up and easier to cool down.

I have three questions --
1) Is there anything wrong with using the plastic primary fermenter I have been doing 5 gal batches in for my 3 gal primary? I am hoping to avoid accumulating extra stuff as I know I will be moving once I get my degree and there is no room in the car.
2) Any tips on getting strong fermentations? I typically use dry yeasts -- I have had good results with S-04 and mediocre results with US-05. Is it worth making a starter with dry yeast? I started rehydrating but noticed no change in results, I am thinking of going back to direct-pitch.
3) Can I just scale all my ingredients (hops and malts) down from 5 to 3 gallons proportionally, or is there some other way I should be doing that?

DutchK9 · 08-05-2008, 02:44 AM

Never tried a three gallon batch, but I don't see why you couldn't do it. The headspace shouldn't be an issue in your bucket, and as long as you scale down all the ingredients I would say go for it.
I scaled down Ed Worts Apfelwein from five gallons to three to see if I would like it before I did a bigger batch. It seems to be going along nicely.

**Yuri_Rage** · 08-05-2008, 02:48 AM

1. It'll be fine.

2. Your recipe, pitching rate, pitching temp, and/or yeast health (old/poorly stored vs new/properly stored) are probably to blame for the mixed results. Rehydrate - it's better. Don't make a starter with dry yeast - it's counterproductive.

3. Scale them proportionally.

**fat x nub** · 08-05-2008, 03:12 AM

use ur algebra skills to proportion them correct...and +1 on everything yuri said

McGarnigle · 08-05-2008, 06:05 PM

You can double-check your recipe with an online recipe caluclator. Remember that a slight error in, say, your hop usage is magnified with a smaller batch.

Also, Austin Homebrew sells grains by the ounce, and I believe Midwest sells by the half pound and is cheaper. This can be helpful in avoiding leftovers. I have downscaled and used a recipe calculator to fine tune. You might brew, say, 3.5 gallons just to get the OG you want without having to waste half a bag of DME (or something like that).

**Chriso** · 08-05-2008, 06:11 PM

TBH, rehydrating dry yeast is a bit of a sticky subject. If I recall correctly, Notty says, right on the package, to rehydrate. The Fermentis strains (US-05, S-04) actually say NOT to rehydrate. (I could have those reversed.) As to whether it makes a difference... um... ???

I pitch my US-05 dry, and have had pleasant results. I doubt rehydrating could HURT it. I pitch my Notty rehydrated, though, since the package sez to.

tagz · 08-05-2008, 07:49 PM

i've done half batches for my last three. as you said, it allows you to refine your techniques. it also allows for full boils, which i believes improves the final product. just keep in mind, you won't be able to do secondaries unless you have a 3 gallon carboy. in the primary, the CO2 layer will protect the beer from oxidation, but once you transfer to secondary the head space will be an issue.

adamjab19 · 08-05-2008, 10:08 PM

I am going to start doing 2.5 - 3 gallon batches on the regular to refine technique more rapidly and to try more recipes. I plan on using my 5- gallon fermenter. Also I plan on doing small all grain batches in the future just so I am not working with 10lbs of grain all at once-not too mention the equipment issues/money for full all grain batches.

jayhuff · 08-05-2008, 10:41 PM

I do 2.5 gallon batches and I am enjoying it. Like you said, I can try more things, refine my skills, and it takes less space. I use a 3 gal carboy and an awesome plastic bucket that I got from a local donut bakery. It is a 3 gal bucket that held vanilla icing and it is perfect for a primary and I got another one to use as a bottling bucket.

Good luck and have fun!

goplayoutside · 08-11-2008, 05:56 PM

Thanks to all -- my 5 gal of red will be bottled as soon as I return to Montana from Cape Cod, and I plan to start a 3 gal batch of anchor porter clone ASAP. Maybe I will just avoid the whole dry pitch/rehydration question (as well as some cleaning time) by dropping the new wort directly onto the old yeast.