cheesecake
Well-Known Member
I will. I'll get some photos of the brewing process
Hopefully brewing the black ipa kit from northern brewer today. And possibly another SMaSH not sure which hop I want to use this time
so is there any way to specifically order a 1gal or 1.25 gallon kit from them? or do you HAVE to go with a 5 gallon and just divide everything up into 4 or 5 batches from the single kit?
This kit has me drooling!!!!!!! ---v
http://www.northernbrewer.com/shop/...ro-series-extract-kit-w-specialty-grains.html
I'm having a tough time deciding what to brew next....what to do? What to do?
Thought of brewing a stout, then I thought I could add coconut to it. Now my head is spinning with possibilities.
Black ipa in the fermenter. That's the only picture I got while brewing. During brewing I bottled a IIPA and then bottled what was left in a keg of my pumpkin ale ended up with 20 bottles of that.
Here is their 1 gallon section with the 1 gallon kits they offer.
http://www.northernbrewer.com/shop/brewing/beer-equipment-starter-kits/one-gallon-small-batch-starter-kit
JuiceyJay said:Thank you! Any other websites that have small batch kits? Or do I need to find my own recipes?
Try my Kona Chocolate MacNut Coffee Stout under my recipes.
huntingohio said:anyone in for a graff? it is cider season after all
I wish i knew how to copy and post recipies from beer smith. Id sit and do a dozen or so for yall to use
MTate37, you really put a whole pack of liquid yeast for 1 gal? Tell me how that turns out.
MrMalty tells me to use 0.5 packs with fresh yeast but that seems way too much! So I used roughly 1/4 pack of California ale in my American amber. It's been in primary for 3 days now and seems to be going great! Just hope i didn't contaminate the rest of the pack I've got in the fridge....
How would you go about seperating your liquid yeast? I used a homemade graduated beaker (lil milk bottle...) made sure I had my gf hold the bbq lighter around both ends while emptying about 8-9 ml into my beaker and then into my wort.
Bootlegger_Brewery said:MTate37, you really put a whole pack of liquid yeast for 1 gal? Tell me how that turns out.
MrMalty tells me to use 0.5 packs with fresh yeast but that seems way too much! So I used roughly 1/4 pack of California ale in my American amber. It's been in primary for 3 days now and seems to be going great! Just hope i didn't contaminate the rest of the pack I've got in the fridge....
How would you go about seperating your liquid yeast? I used a homemade graduated beaker (lil milk bottle...) made sure I had my gf hold the bbq lighter around both ends while emptying about 8-9 ml into my beaker and then into my wort.
Bootlegger_Brewery said:MTate37, you really put a whole pack of liquid yeast for 1 gal? Tell me how that turns out.
MrMalty tells me to use 0.5 packs with fresh yeast but that seems way too much! So I used roughly 1/4 pack of California ale in my American amber. It's been in primary for 3 days now and seems to be going great! Just hope i didn't contaminate the rest of the pack I've got in the fridge....
How would you go about seperating your liquid yeast? I used a homemade graduated beaker (lil milk bottle...) made sure I had my gf hold the bbq lighter around both ends while emptying about 8-9 ml into my beaker and then into my wort.
Speaking of Yeast and pitch I get about 3 1 gal batches out of a packet of dried yeast. I get crazy fermentation and have yet to have an infection doing 20+ batches. All i do is fold the yeast package and put it in a ziplock and store in the fridge. Since yeast has billions of cells that work their magic I'm assuming even 1/3 of a pack will get the job done as my Beer tastes great.
has anyone done a 1 gallon sour? thoughts? experiences? any recipes?
C-Rider: It looks like a great recipe. A couple of questions: 1. What temperature did you mash? 2. How did you cold steep the coffee for bottling?
I'll have to try find a decent substitute for the Kona coffee. We can get Kona coffee here in Iowa but I'm not sure its as good as what you can get.
Thanks
JollyIsTheRoger said:Holy hop trub Batman! Makes me feel better about some of my batches now.
I think I have a brewing problem. Brewed up a Australian galaxy SMaSH today. I think I need to slow down.
Ok, I have down mash at 152, but didn't keep that. Most of the 60 min it was at 150.
To cold steep I have this little kit. a plastic container w/a filter and a cork plug in the bottom. The coffee goes in I think 3 oz then water, let it sit 5 min then another 3 oz grounds then more water. Cover and let it sit over night. Then in the morning place it over a glass container and pull the cork. It slowly drains into the glass jar. I can get more technical in the morning when the wife is awake and can find the directions. Try Google it.
The Kona was only 10% Kona so maybe you can find it. I did some once w/another Big Island Coffee and it was good, just different. You can use any coffee that you really like to drink. I could probably get you a 10 oz bag in the mail if need be.
Yeah I forgot to use my mesh bag for the boil. I'm not too concerned though
Hey all - relatively new to the forum, and I think I'm finally ready to stop lurking and start brewing. I'll be doing 1-gallon batches for the forseeable future, so it's been awesome to read through this thread and see all the killer brews being produced.
I wonder if you fine folks would mind looking over a recipe I just converted, and let me know if everything looks on the up-and-up or if I need to go back to the drawing board. For reference, the original recipe is here.
I used the Homebrew Calculator at Brewer's Friend and came up with the following:
Miniature Mint-Chocolate Stout
Recipe Type: All-grain
Yeast: WLP004
Yeast Starter: None
Batch Size (Gallons): 1
OG: 1.045
FG: 1.013
ABV: 4.23%
IBU: 32
Boiling Time (Minutes): 60
Color: 34.11 SRM
Primary Fermentation: 14 days @ 68F.
Addl Fermentation: None
Secondary Fermentation: Bottle conditioned
Grain Bill
1.6 lbs American Pale 2-Row
3.2 oz. Flaked Barley
1.6 oz. Carafa III
1.6 oz. Crystal 40
1.6 oz. Chocolate Malt
1.6 oz. Rice Hulls
Mash @ 156F for 60 mins.
9.8 g. East Kent Goldings (4.5% AA) @60 mins.
22.4 g. Unsweetened Cocoa Powder @5 mins.
2 Peppermint Tea Bags @5 mins.
The only question I have (and I recognize it's potentially a stupid one) if I'm looking for about 1.5 gallons post-mash, what should the volume of strike water be? The original recipe called for a batch sparge, but it seems silly to bother with such a small batch, especially since I plan to oven mash (haven't gotten around to building a cooler mash tun yet!)
Thanks a lot - looking forward to seeing what y'all have to say. :rockin:
@BigRock: Yeah, I suppose BIAB would be the best way to go about it without a mash tun. And I chose to go with the tea bags rather than the extract because a few pages into the thread with the original recipe, the OP swapped the extract for tea bags and liked the end result much better than the extract version. I also happen to have a HUGE amount of fresh dried mint that a buddy gave to me from his garden recently.
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