jwalk4
Well-Known Member
Anyone dry hop in a one gallon? How much did you use?
Anyone dry hop in a one gallon? How much did you use?
Anyone dry hop in a one gallon? How much did you use?
Well, if you would normally use 1 ounce, or 5 ounces or whatever in a 5 gallon batch, then you would use 1/5 of that.
Nice, can you do it in the primary? I'm afraid of losing beer at the bottom if I transfer to a secondary.
Yes, there are thousands of threads on that topic on here.
Anyone dry hop in a one gallon? How much did you use?
Yesfan said:Couldn't just use a blowoff tube and not worry abou the airlock? Either that or go with a 3 gallon carboy?
There's not as many recipes as I would like compared to 5 gallon recipes.
Remember, recipes are guidelines, not set rules. Feel free to take a recipe that looks good, and modify to suit your needs. I do this all the time, mostly when I don't have precisely the same ingredients as a recipe calls for.
Scaling down 5 gal. recipes is fairly straightforward (just divide by 5...) and, as long as you can accurately measure hops at such small amounts, you're good to go!
Also, does anyone have experience with priming tabs? I just started using them, and they make priming 1-gallon batches WAY easier. I still have to wait a week to find out if they work as advertised...
I've had good luck with the cooper's brand. On the bomber bottles (22oz?) I use two tablets.
NoHawk said:Remember, recipes are guidelines, not set rules. Feel free to take a recipe that looks good, and modify to suit your needs. I do this all the time, mostly when I don't have precisely the same ingredients as a recipe calls for.
Scaling down 5 gal. recipes is fairly straightforward (just divide by 5...) and, as long as you can accurately measure hops at such small amounts, you're good to go!
Also, does anyone have experience with priming tabs? I just started using them, and they make priming 1-gallon batches WAY easier. I still have to wait a week to find out if they work as advertised...
Yesfan said:That's what I intend to do. I'm not so worried about scaling down when I get into all grain. I can see myself scaling down grains and just crushing what I need, and saving/preserving the rest for future batches.
Extract is what worries me as a lot of those kits have LME. I know it could be done, but seems it'll be messy as hell trying to do that and (from what I've read) LME doesn't keep as long as vacuumed sealed grains.
I just use 3 tablespoons of honey, about 1.8 Oz I think. Seems to work ok.
Alot of LME kits seem to suggest adding sugar up to 5 gallons - on their own they only really make a few gallons, so you can always split them into two or three 1 gallon demijohns and make some similar but different somethings a bit stronger than originally suggested.That's what I intend to do. I'm not so worried about scaling down when I get into all grain. I can see myself scaling down grains and just crushing what I need, and saving/preserving the rest for future batches.
Extract is what worries me as a lot of those kits have LME. I know it could be done, but seems it'll be messy as hell trying to do that and (from what I've read) LME doesn't keep as long as vacuumed sealed grains.
How do you split a Wyeast bag of yeast to use in a 2.5 and a 1 gal batch? Then, how would I keep the balance of the yeast?
this is the only issue I've really run into doing 1 gallon batches. Because of it, I don't use Wyeast bags (yet at least) but just finished fermenting a batch by pitching 1/2 a vial from white labs, and just capping the rest for my next batch. It seemed to work out just fine.
I thought about just splitting up a Wyeast bag into a mason jar just like how one would save yeast from the yeast cake, but haven't try anything yet. Does anything else do this?
Where are some of you guys (and gals) using to ferment your small batches? I called my local Walmart to see if their bakery dept was willing part with theirs. Unfortunately, my local Wally World reuses theirs for their produce dept. I then called my local Bi-Lo and a lady there was willing to save me three 2 gallon buckets (w/ lids). I have some other things I need to do, so I'll pick them up on the way back. I also ordered some S airlocks from Amazon (link)
Just thought I would share this with some of those that want/need some extra fermentors.
Where are some of you guys (and gals) using to ferment your small batches? I called my local Walmart to see if their bakery dept was willing part with theirs. Unfortunately, my local Wally World reuses theirs for their produce dept. I then called my local Bi-Lo and a lady there was willing to save me three 2 gallon buckets (w/ lids). I have some other things I need to do, so I'll pick them up on the way back. I also ordered some S airlocks from Amazon (link)
Just thought I would share this with some of those that want/need some extra fermentors.
question on 2.5 gal batch,
can I use a 3 gal Better Battle carboy as a secondary vessel?
should I be concerned with the extra .5 gal head..
I just use MrMalty. If MrMalty says use half of a Wyeast packet, I simply eyeball a half of it, and dump it in.
do you just toss the rest? i guess it just seems like a waste.
Yesfan said:Where are some of you guys (and gals) using to ferment your small batches? I called my local Walmart to see if their bakery dept was willing part with theirs. Unfortunately, my local Wally World reuses theirs for their produce dept. I then called my local Bi-Lo and a lady there was willing to save me three 2 gallon buckets (w/ lids). I have some other things I need to do, so I'll pick them up on the way back. I also ordered some S airlocks from Amazon (link)
Just thought I would share this with some of those that want/need some extra fermentors.
No you store it and use it again.
The best way to use liquid yeast is to make a starter, use the amount you need, then store the rest of it in sanitized containers (many of us use mason jars) in the fridge til you need it again.
If you plan on re-using yeast I would highly recommend the book: "Yeast: The Practical Guide to Beer Fermentation" by Chris White and Jamil Zainasheff. It has some great information about yeast rinsing, washing, culturing, storing, etc...it is an invaluable resource. Cheers!ahhh, I was going to say. That stuff ain't cheap! Cheers
gwdraper4 said:If you plan on re-using yeast I would highly recommend the book: "Yeast: The Practical Guide to Beer Fermentation" by Chris White and Jamil Zainasheff. It has some great information about yeast rinsing, washing, culturing, storing, etc...it is an invaluable resource. Cheers!
I'm usually a 3-gallon small batch brewer but since I had some extra space and I seemed to have plenty of yeast from my first attempt at yeast watching, I decided to test out a 1-gallon recipe. I was amazed at how fast the wort cooled. It actually threw my routine off, I had to let the cooled wort sit while I finished sanitizing the carboy.
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