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Old 10-29-2012, 12:49 AM   #481
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Well, I bottled both batches earlier today. Two things I think I don't like about small batch brewing is, less bottles to cap and more gear to clean up. The latter is just one of those things. You brew more, you're going to clean more. I can understand that.

But, I have to admit....I was a bit depressed I only got about 9-10 bottles per batch. I'll kept thinking..."That's it?" (sigh).

Looking forward to sampling these beers in a couple of weeks.

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Old 10-29-2012, 05:26 AM   #482
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Has anyone brewed the BBS New Year Beer? I'm giving this one a shot tomorrow.

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Old 10-29-2012, 05:43 AM   #483
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I haven't tried it yet, but I have the ingredients to make two batches of it. I'm going to brew as soon as my fermenter is available - I have their grapefruit honey ale in there now.

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Old 10-29-2012, 04:28 PM   #484
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I've been just doing five liter (1.3 gallons) batches up to now, but I'm going to get several one gallon glass jugs and do a wild or sour batch every two or three months and blend them in the summer on top of wild black raspberries on our farm. Hopefully end up with four or five gallons of gueze, some nine month old lambic, some newer ale.

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Old 10-29-2012, 05:15 PM   #485
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Originally Posted by jazzand1 View Post
For those that use 1gallon for testing, how consistent is the taste when you decide to make a larger batch. Also on the same note, any tips for how to create a consistent tasting beer?
I scale all my recipes and brewing to be exactly 1/4 of a 5 gallon batch which I always plan for 6 gallons post boil. This means my planned batch size post boil is 1.5 gallons. Also, I formulate my hops in 7 gram increments, which is 1/4 of an ounce. This makes scaling of everything volume and weight very easy...just multiply by 4! For consistency, take diligent notes of any variations in your process as well as tasting notes from batch to batch of the same beer. But the A number 1 best thing is fermentation control. If you can keep consistent fermenting temperatures from pitching your yeast to right when you bottle you will notice more consistent results. The first 24-72 hours of fermentation have the highest impact on flavor, so temperature control during this period will provide more consistency batch to batch. Cheers!
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Old 10-29-2012, 05:49 PM   #486
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Default Pictures From Brew Day This Weekend

I was trying to brew a Blue Moon Clone from some ideas floating around here on HomeBrewTalk. I finally decided to up my game and add some pictures.

I hit the mash temperature of 157 degrees...YEAH!



My insulated lid floating on the grains.



More insulation around the pot/mash tun.



I sanitized my measuring cup then added water. I boiled the water in the microwave for 6 minutes. Let it cool to 80 degrees then measured out 4 grams of SA-05 yeast. Cover with sanitized foil.



Overall, it was a good brew day. 3 1/2 hours total and only 2 problems. My final gravity was higher than expected and final volume was low by 1/4 of a gallon. I ended up with 1 gallon than the 1.25 I intended. Oh well...I had a home brew when I was done.

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Old 10-29-2012, 08:43 PM   #487
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i just found out that a little "hole in the wall" liquor store, less than a mile from the house, as a full Homebrew Supply section in the back.

i also learned that they have a huge craft beer section.

i've lived here for 34 years, and never walked in the store once. i always just thought it was a crummy beer store, and we have lots of those around here.

somehow, i think that having a Homebrew Supply within walking distance could be a problem for the old budget.

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Old 10-29-2012, 09:07 PM   #488
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Originally Posted by dadshomebrewing View Post
i just found out that a little "hole in the wall" liquor store, less than a mile from the house, as a full Homebrew Supply section in the back.

i also learned that they have a huge craft beer section.

i've lived here for 34 years, and never walked in the store once. i always just thought it was a crummy beer store, and we have lots of those around here.

somehow, i think that having a Homebrew Supply within walking distance could be a problem for the old budget.

I see you are in Chicago, mind sharing where this is located exactly? Would love to check it out!
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Old 10-29-2012, 10:18 PM   #489
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I haven't tried it yet, but I have the ingredients to make two batches of it. I'm going to brew as soon as my fermenter is available - I have their grapefruit honey ale in there now.
Brewed the BBS New Year Beer this morning. Efficiency was only 60% as opposed to the 75% efficiency I had for my last BBS recipe. I mashed about 6-8 degrees lower than last time. Might that be the reason?

Also ended up about a half quart low on the wort, even after using a quart more water that I did for my last BBS recipe. Not sure what happened there.

Strong clementine aroma, but not much clementine flavor in the sample I took. Maybe that will pick up a little after fermentation is complete.

I sure am enjoying these small batches, even if it does take about the same amount of time as a five gallon extract batch.
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Old 10-29-2012, 10:26 PM   #490
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I see you are in Chicago, mind sharing where this is located exactly? Would love to check it out!
Archer liquors, on archer just west of central
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