Hi,
I'm just starting out with brewing, and since I live in an apartment I'm trying to minimize the space I take up in the process of making beer. I figured one good way would be to brew 1/2 batches - smaller/less equipment, fewer cases of full/empty bottles to store, etc.
Because I'm just starting to brew, I wanted to use good quality kits (eg AHS) for at least the first few brew sessions. Of course, all of these kits are for a standard 5 gal. batch.
The way I see it, I have two options: I split the ingredients in half, and just save the left over "raw" ingredients for a second batch. OR Do the partial boil of the wort as if I were making a 5 gal. batch, split that using 1/2 the wort now and saving 1/2 the cooked partial wort for the next batch.
Initially, it seemed obvious to me to split the ingredients and scale down the entire operation. However, I realized that trying to equally split ingredients that aren't dried (LME anyone?) might prove to be a problem, and that saving the "cooked" partial wort might just be easier.
I searched, and it seems that people successfully save cooked wort for use as starters, but does anyone save cooked wort meant for the actual beer?
I'm just starting out with brewing, and since I live in an apartment I'm trying to minimize the space I take up in the process of making beer. I figured one good way would be to brew 1/2 batches - smaller/less equipment, fewer cases of full/empty bottles to store, etc.
Because I'm just starting to brew, I wanted to use good quality kits (eg AHS) for at least the first few brew sessions. Of course, all of these kits are for a standard 5 gal. batch.
The way I see it, I have two options: I split the ingredients in half, and just save the left over "raw" ingredients for a second batch. OR Do the partial boil of the wort as if I were making a 5 gal. batch, split that using 1/2 the wort now and saving 1/2 the cooked partial wort for the next batch.
Initially, it seemed obvious to me to split the ingredients and scale down the entire operation. However, I realized that trying to equally split ingredients that aren't dried (LME anyone?) might prove to be a problem, and that saving the "cooked" partial wort might just be easier.
I searched, and it seems that people successfully save cooked wort for use as starters, but does anyone save cooked wort meant for the actual beer?