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Old 10-13-2012, 03:23 PM   #381
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Brew on the boil! 1 gallon of Strong Belgian Dark Ale.



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My last batch of Belgian Dark Ale, pretty clear. But it's still a little young after only 2 weeks in the bottle, patience is a virtue when doing one gallon brews.



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Old 10-13-2012, 04:32 PM   #382
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Originally Posted by Halbrust View Post
What's everyone using for there carboy, fermentor/secondary?
I'm thinking I'll use the same 1 gallon water bottles I do for mead (with a blow off tube)
that's exactly what i use
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Old 10-13-2012, 04:38 PM   #383
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Havent worked my way thru all the posts yet but Ill be doing small batches to transition into AG. The 1 gal starter kit from NB is better than Brooklyns, but BBS has more interesting recipe kits. Dividing by 5 or 6 at the LHBS is a good option too.

Does anyone have the BBS small batch book?

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Old 10-13-2012, 05:01 PM   #384
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Originally Posted by Mangy17 View Post
Havent worked my way thru all the posts yet but Ill be doing small batches to transition into AG. The 1 gal starter kit from NB is better than Brooklyns, but BBS has more interesting recipe kits. Dividing by 5 or 6 at the LHBS is a good option too.

Does anyone have the BBS small batch book?
No, but I mostly use brew software (brew mate, specifically) to scale down my recipes. That way you can adjust recipe volumes easy, without all the crazy decimal places, and see the effect on your gravity readings when you round off.
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Fermenter 2 - 2 Hearted Clone
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Old 10-13-2012, 05:13 PM   #385
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Jesus, the stuff just keeps coming! Anything else seems wrong to you guys?

Temp is 70F (a tad bit high but not crazy, recipe calls for 65F), no starter, no re-hydration. Should I have scaled back on the amount of yeast? I used one full pack.



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looks just like mine.

i leave the blow-off tube in for about 5 days after brewing, and then switch to an airlock for the rest of the primary.

so, if you are doing something wrong, so am i.
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Old 10-13-2012, 05:14 PM   #386
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Has anybody tried this? Will an 11L kettle be big enough? For those who use a cooler for a 1gal, what size cooler do you use? Haven't bought the kettle yet, trying to figure out the exact size first. All I'm missing is kettle and sec. fermenter have everything else from my 3V....
11L sounds plenty big for 1 gallon batches. I use a 6qt pot (mash) and a 9qt pot (boil).

Mash is 2lbs grain + 2.5qts water in the 6qt pot for 60 minutes on the stove, flame off, kettle wrapped in a couple bath towels for insulation. Mash in at 164 = mash temp of ~152. After 60 mins, mash temp ~147.

I like the smaller pot for mashing because it retains heat better. Imagine the shape of your mash liquid+grain in the pot -- the closer it is to a sphere (minimum surface area) the better the heat retention. The closer it gets to a pancake (maximum surface area), the faster your heat loss.

I batch sparge (twice with 2qts at 170F) by pulling the grain bag out and dunking it into the sparge water, mix the grain around for a min and then pull it back out. All liquids (~6.5qts) into a 9qt pot for the full boil.

The OGs I hit are typically in the 1.054-56 range. There is room in this setup for probably an extra 1 lb of grain to reach ~ 1.080. To go above that I'd need to switch mash pots.

Oh, and if you cover your pot in towels on the stove, don't use the burner to help maintain mash temp.. unless you *really* don't like those towels.
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Old 10-13-2012, 05:50 PM   #387
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Originally Posted by dadshomebrewing View Post
looks just like mine.

i leave the blow-off tube in for about 5 days after brewing, and then switch to an airlock for the rest of the primary.

so, if you are doing something wrong, so am i.
Yes, I have learned that the blow off tube is a must with 1 gallon carboys.

Only, since I started pitching the right amount of yeast, 2-3 grams instead of a full 7 gram pack, I no longer have Krausen coming over the top for 3 days.
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Fermenter 2 - 2 Hearted Clone
Bottle conditioning - Nothing
Drinking - Aged Porter, APA

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Old 10-13-2012, 05:57 PM   #388
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Originally Posted by Mangy17 View Post
Havent worked my way thru all the posts yet but Ill be doing small batches to transition into AG. The 1 gal starter kit from NB is better than Brooklyns, but BBS has more interesting recipe kits. Dividing by 5 or 6 at the LHBS is a good option too.

Does anyone have the BBS small batch book?
i use ibrewmaster on the ipad.

they also have a version on the mac, i think

scales all the recipes for me
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Old 10-13-2012, 08:05 PM   #389
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Yes, I have learned that the blow off tube is a must with 1 gallon carboys.

Only, since I started pitching the right amount of yeast, 2-3 grams instead of a full 7 gram pack, I no longer have Krausen coming over the top for 3 days.
the amount of krausen coming out varies all the time, but i can almost guarantee that if i don't use the blow off tube i will be cleaning up a big mess.

there is no downside to using the blow-off, and there is a big downside if i don't.

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Old 10-13-2012, 11:29 PM   #390
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Curious why you do 90-120 minute boils?
Lower Ph, better coagulation, more mallaird reactions ("maltier" brews), Randy Mosher suggests using a 120 boil if you can't do a decoction.

You also get more carmalization and color from your beer. Finally, with a 120 boil (and since I hop burst, I only add hops from 20 minutes to the finish) I get plenty of time to transfer, bottle, or relax. Your also using less grain to get to a higher OG
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