BridgewaterBrewer
Well-Known Member
Yes Bobby M is a good guy, reason enough to buy from him.
. I think the risk of contamination is high with paper towels unless you sanitize them with something like Starsan but either way I don't think its worth it. Experiments have shown that dumping everything in will not ruin your beer. Some people even preferred the taste when it was all dumped in. If I don't want to dump it all in I stir like crazy after it has cooled and let it sit about 5 minutes. Then pour into fermenter and should only have to leave a cup or two behind. Could also use a boiled or sanitized kitchen strainer to catch the gunk.riha said:Hmm, ok, I guess I'll try to improve my technique still a bit if there is hope. Perhaps if I just let it settle for a looong time... How long have you usually waited, divrguy? Just got a box of new malts so I'm ready to experiment. I think I'll start with Common Room ESB from this forum and see if I could leave a bit less of the wort to my kettle. Last batch I eded up with more than a liter (I aim to have 4,5 liter batches) of wort after I had filtered it through some paper towels. Any ideas what to do with that? Carbonating and starters come to mind, but would there be any reason not to re-sanitize it and dump it to the fermenter? Oh, and I just also got a refractometer cheap on ebay. Haven't yet gotten anything made with it to glass, but so far seems like an awesome toy. Easy to use and no need to waste wort for measuring, I think it's great.
riha said:Hmm, ok, I guess I'll try to improve my technique still a bit if there is hope. Perhaps if I just let it settle for a looong time... How long have you usually waited, divrguy? Just got a box of new malts so I'm ready to experiment. I think I'll start with Common Room ESB from this forum and see if I could leave a bit less of the wort to my kettle. Last batch I eded up with more than a liter (I aim to have 4,5 liter batches) of wort after I had filtered it through some paper towels. Any ideas what to do with that? Carbonating and starters come to mind, but would there be any reason not to re-sanitize it and dump it to the fermenter? Oh, and I just also got a refractometer cheap on ebay. Haven't yet gotten anything made with it to glass, but so far seems like an awesome toy. Easy to use and no need to waste wort for measuring, I think it's great.
JMIES419 said:What size brew kettle do you guys prefer for one gallon batches? Do you think there is much difference between those two kettles, or should I look elsewhere?
What size brew kettle do you guys prefer for one gallon batches? Northern Brewer had a small two gallon kettle that they recommended for one gallon batches but the kettle is no longer in stock and they do not know when more will be available. Midwest Supplies has a two gallon kettle for $14.99, http://www.midwestsupplies.com/2-gallon-stainless-kettle.html. This looks like a good option, but I did find a cheap two gallon kettle at Walmart for $6.94 but the reviews are not very good and sounds like it is very thin, http://www.walmart.com/ip/Mainstays-8-Quart-Stock-Pot/20713636. Do you think there is much difference between those two kettles, or should I look elsewhere?
1gal boil or 1gal finished product?
Personally, after doing all the research and looking at the volumes/fluid expansion during boiling, I decided I wanted a pot that was at least 2-2.5 times the amount of fluid I was planning to boil. That way foam wouldn't be a problem, and if I needed to compensate with more starting volume for longer (90-120min) boils it wouldn't be an issue.
Because of that, I went stupidly to a 3gal pot right off the bat even though I routinely boil 2.34gal (notice how that math didn't end up right?) I SHOULD have gotten at least a 4.5gal. :smack:
Figuring you'll lose at least 3/4 of a gallon to evaporation per hour, with a 1gal boil you'll start with 1.75gal of fluid, before it expands from heating up to 212F. That's going to make a really full, hot, sticky, and foam prone situation in a 2gal pot (IMO).
Of course that's figuring for a finished boil volume of 1 gal. If you want more to account for trub loss and fermenter loss, your numbers go up (along with the need for a larger pot).
I am currently using the 7buck wallyworld stainless *cough-LIES-cough-plated at best-cough* pot. That may have worked out in my favor, as I won't feel bad when I ditch it for a larger pot. It's freaky thin, and will develope temper lines where it contacts the burner - mine's a electric coil stove. That said, it's a pot, it boils water, and it was cheap enough to play with to see if this hobby was for me. I'd get the wally pot, because if something doesn't work out you can just take it back and not be out shipping etc for a cheap pot.
*edit* just checked out the MW pot, it's the same pot for twice the cost, just different name.
YMMV, that's been my experience.
Ah, that makes more sense - NB's kit must be an extract kit? Reduced boil time works with extract, and makes your starting volume less. So yeah, a 2gal pot would work fine.
AFA the wally-pot, I've got some real interesting patterns in the bottom of mine from the coils, but I've yet to scorch the wort (I do AG). I also don't go with a roaring boil, either, just enough to shimmer/move the liquid. Just watch the surface and the temp and let it roll and you'll be fine. I firmly believe the pot is just plated, so make sure to clean it well and don't be afraid to be picky - I choose the best of 4 for mine, and it was the least dented.
I'm not interested in 5gal batches either, largest I'd chase down was 2.5gal (hence the desire for a 4gal pot). I don't drink enough or have friends that drink enough for that kind of volume. Plus I'm the guy that likes a different 6pack every week, so that's why I love small batch brewing.
:rockin:
Gents, how have you been! I still stop by and read this thread almost every week. Took on a life of its own.. Lol. Been experimenting with some small batch meads, wines, ciders, metheglins cysers etc. I promised the wife and daughter that I would try to find something they would like and in the mean time, I'm finding some of them aren't so bad.
Hello fellow one galloners! Been reading this thread for a while, very good info. Took some time to read it through (6 brews, I think). Anyway, I have been struggling with head retention, or the lack of it, and as a cure I am trying to get less trub to my primary. I'm doing 5 liter BIAB brews and previously I have just dumped everything in, break material and all, just sieving the hops out. After reading a BYO article "Fabulous Foam!" I decided to try to get rid of the trub as well. The big boys seem to be fond of whirlpooling but I have not managed to get any kind of success with it. So my question is, do you people whirlpool and have success with it? I'm trying to decide if I should try to improve my technique or just give up and try to figure another method of trub removal.
What size brew kettle do you guys prefer for one gallon batches? Northern Brewer had a small two gallon kettle that they recommended for one gallon batches but the kettle is no longer in stock and they do not know when more will be available. Midwest Supplies has a two gallon kettle for $14.99, http://www.midwestsupplies.com/2-gallon-stainless-kettle.html. This looks like a good option, but I did find a cheap two gallon kettle at Walmart for $6.94 but the reviews are not very good and sounds like it is very thin, http://www.walmart.com/ip/Mainstays-8-Quart-Stock-Pot/20713636. Do you think there is much difference between those two kettles, or should I look elsewhere?
By the way, not sure if it makes a difference or not but I am using a gas flame stove top to brew. I was concerned that the cheap, thin Walmart pot would burn the wort. Any advice on that front as well?
GeorgiaMead said:What strike temp and quantity if water should I use to mash in 2.90lbs if grain? It is a dog fish head 60min ipa clone. I don't have beer smith as my subscription expired and I haven't renewed it. This is a 1 gallon batch. I'll e brewing in a couple hours... I am thinking mash in temp of around 156F is this a decent temperature to obtain a higher abv? Just Leo from the veterans this is only my 4th batch ever
bleme said:That is closer to the temp I would use for a brown, porter or stout. IPA's usually mash closer to 160F.
Made my first 1 gallon batch over the weekend. I used the 5 gallon Dead Ringer IPA recipe from Northern Brewer, divided it by 5 and then bought the ingredients at the LHBS. First time I've had to use a blowoff tube as I usually brew 2.5 gallons in a 6 gallon tub. Also the first time I actually get to watch the beer ferment. Fun!
I ended up with 7.5 bottles and a ton of trub.. sorta like your pic.. surprised the heck out of me. Now that IPA really looks dark.. Did you add other grains to it? Mine was very IPA-ish in color. This was my only 1g brew so far.. but, next time, I'm going to add extra water to account for the boil off. Maybe the hab's contributed to the boil off.. Them critters are prettttty dern hot.
Flomaster said:so I finally got around to brewing my $10 Brooklyn 1 Gallon IPA kit I scored from BevMo. I guess my boil off rate was more than the recipe called for. I didn't end up with a gallon after cooling. I ended up bottling 4- 12oz bottles and 1- 22oz bottle. I added 3 Habanero peppers into secondary for about 30 hours to kick it up a notch.
-=Jason=-
Flomaster - man that looks tasty! Sweet hab's in beer? That'd kick the ol' heartburn in.
New kettle sourced fo' free.
SWMBO has shown remarkable patience with my new hobby - I think she likes the fact that the kitchen is spotless after a session. Either way, since she's encouraging this madness, I made her a batch of EdWort's Apfelwein (one gallon, in the factory jug no less). Should be done here in 4 weeks or so.
Well, bottling day is here. I'm quietly dreading it. Trying to figure out what I'm going to do - I've got a bunch of 1L bottles ready to go, but I'd rather find some 500mL's to put the brew in instead.
Should I invest the 15 bucks in a capper and use the 1Ler's, get the capper anyway and try to find some 500mL ones, or just stop down to the LHBS and pick up some of the Mr. Beer screwtop PET jobs? What says the collective of 1Gal Brewers?
(SWMBO doesn't know it yet, but I'm try to squirrel money away for the 2.5gal Keg kit from homebrew.org )
Flomaster - man that looks tasty! Sweet hab's in beer? That'd kick the ol' heartburn in.
New kettle sourced fo' free.
SWMBO has shown remarkable patience with my new hobby - I think she likes the fact that the kitchen is spotless after a session. Either way, since she's encouraging this madness, I made her a batch of EdWort's Apfelwein (one gallon, in the factory jug no less). Should be done here in 4 weeks or so.
Well, bottling day is here. I'm quietly dreading it. Trying to figure out what I'm going to do - I've got a bunch of 1L bottles ready to go, but I'd rather find some 500mL's to put the brew in instead.
Should I invest the 15 bucks in a capper and use the 1Ler's, get the capper anyway and try to find some 500mL ones, or just stop down to the LHBS and pick up some of the Mr. Beer screwtop PET jobs? What says the collective of 1Gal Brewers?
(SWMBO doesn't know it yet, but I'm try to squirrel money away for the 2.5gal Keg kit from homebrew.org )
Do any of you actually ferment in 1g jugs? I've only done this once.. it was just the Everyday IPA and the krausen was big enough, and the trub was big enough that I didn't get what I think I should have in volume. I'm going to do my next one in a 2g bucket I picked up from the local bakery.. then rack into the 1g. Thought is that if I sparge a bit extra and boil down to 1.3 g, ferment in the bucket, rack off the trub.. I should end up with much closer to a 1g bottling.
Do any of you actually ferment in 1g jugs? I've only done this once.. it was just the Everyday IPA and the krausen was big enough, and the trub was big enough that I didn't get what I think I should have in volume. I'm going to do my next one in a 2g bucket I picked up from the local bakery.. then rack into the 1g. Thought is that if I sparge a bit extra and boil down to 1.3 g, ferment in the bucket, rack off the trub.. I should end up with much closer to a 1g bottling.
ericbw said:OK, I totally spaced yesterday at the store, and ended up with a screwed up bag of grains. I'm not sure what I was thinking, but I will be sure not to think next time. I think they adjusted their mill recently, because my last batch had terrible efficiency. This time I double milled it to try to do better. My intention was a dry stout, but I think I overdid the roasted barley. Here's what I have: 1.5 lb 2-row .4 lb Roasted barley .2 lb chocolate malt .4 lb flaked barley (in a separate bag) It looks like I would end up with about 6% ABV with this, but that's a lot of roasted barley in a gallon. I was planning on using Willamette pellets at 60 as the only hops. I can't take anything away except the flaked barley. I have some miscellaneous ingredients that I could add: half pound of homemade amber candi sugar; half pound of 2-row; some C40L; honey. I also have miscellaneous hops: Summit, Willamette, Cascade, Saaz, Hallertau, maybe a small amount of Fuggles or EKG. Should I... 1. Brew it like it is. 2. Make a larger batch (1.5 gallons), which would be more in line with the dry stout I wanted (although maybe still heavy on the RB)? 3. Raise the gravity even more for a pretty harsh imperial stout/porter? (4. Throw it out and start over. Seems like a waste of $5, but only $5.) All three seem like interesting options, since I will have to start from scratch for the simple dry stout I was planning anyway. Also, I have S-04 and US-05. I was thinking of getting WLP004 Irish to do it right, but not for this one. (I also have WB-06 hefeweizen, but that might be too experimental?)
Never been this adventurous yet, but after a few more kits, I may start!
My lack of experience aside, since you have some more two-row, why not add that and make a two gallon batch that you split into two fermenters and try two different yeasts? That way you could use the WB-06 for fun!
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