Originally Posted by HbgBill
I'd like to try this recipe. I am wanting to try my first AG brew and need some help. I WANT to brew a bunch of batches at about 2 G. The reason is I don't get to brew much.. can't drink it fast enough.. and I want to learn to dial in a process(es).. so, many brews should help me with that.
How do I convert Yoop's original recipe to a 2 G batch..? Also, If I'm doing a small batch, can I buy a vial of yeast, shake it well and only pour half into the FB.. saving the rest for next week? I understand that measurements will be critical.. more so than, say, a 5 G batch.. and I have a good scale. I will probably do the mashing in a bag in a smaller pot on the stove if that makes a difference. Does 1.25-1.5 qts per pound sound right for this small batch? Any other advice? Yep, I know small batches don't make much sense.. but.. I'd really like to brew more often.. for now.
Thanks for any help.
You qts per pound sound about right. On the higher end of that range (with a thinner mash) you may want to stir from time to time to ensure the enzymes get a lot of contact time with starches since the mash is more dilute.
As for scaling recipes up and down, there are a number of websites and stand alone programs that will help with that. BeerSmith does a good job and you can download a free trial. I also use Beer Calculus, a website at hopville.com when I am just tinkering with a recipe. It does a good job of letting you change volumes and grain ratios on the fly when trying to tune a recipe.
I would never use a partial vial of yeast and hold the rest for a batch that I was not going to brew same day. I am sure some do, but for me, the risk of contamination is too great. Use a pitching rate calc like mrmalty.com and pitch accordingly. You may be surprised to find that a good yeast calc like that will tell you .5 of a vial would not be enough. If its close, I have always erred on the high side of what mrmalty recommends.
It has been my experience that once you take viability, handling, etc into consideration, it is pretty hard for the average homebrewer to over pitch. We are much more like not to give our beer enough healthy viable yeast.
Good luck. This is an outstanding recipe that I have brewed many variations of.