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i typically wait 18-21 days before bottling. That's one of the challenges with 1 gallon batches, taking samples for a hydrometer impacts your final yield, so I don't do it.

It was a very slow sparge because of the large percent of rye grain and wheat, but I did the same recipe about a month ago, following the same method and the gravity was much higher.

thanks for confirming my intuition. I thinking the milling may have been not as good on the second grain bill. Everything else was the same including the temperature profile.

I brew small batches, and I always have my LBHS mill two identical grain bills so I can experiment with the second recipe after doing the first following the recipe I am using. Today I decided that I would change the PH of the mash water by reducing the lactic acid by half, increasing my PH from...

I use the Anvil scale for hop and water additions. Works well and the price was reasonable

I put the pellets in a muslin bag weighted with some glass stones. It works well in keeping the hop residue contained.

Have fun. If you like brewing your knowledge and gear will grow over time. I started the same way a year ago, and 30 brews later.....

Similiar process, but I split the yeast package weighing half the amount on a piece of foil used as a tray. I do rehydrate the yeast, which i find jump starts the fermentation process. As in most brewing, there is debate whether this is necessary, but it works well for me.

That's interesting. My local shop has been encouraging me to increase batches from 1 gal to 2.5, using this method, saying that besides having a bigger fermenter I can use the same equipment i have now. So does that mean that the whole concept of water adjustment is just for the mash, and just...

I just use RO water and adjust as necessary with salts. Big improvement since I starting doing that, though there is a cost for the water. I do small batches so its not big issue.

I'd be curious what kind of hops they grow on the eastern end of Long Island. You should have success with similar varieties.

I didn't think you could get fermentation that hot. Wow.

I brew small batches, which take about 4 hours, and I do it frequently. I enjoy the all grain process, it's similar to cooking, which I also enjoy. I have a couple of grain recipes pre-milled and ready to go when I get the itch to brew. I usually have to two batches in a fermenter most of the...

14 - 21 days, leaning towards the higher amount most of the time.

Newbie here, but on my last IPA dry hopping seemed to definitely help with the hop aroma, and somewhat with the hop flavor. Not sure if you did that.

One year ago, I received the same, and have been brewing ever since.. Have fun!

I understand (primarily from the experienced contributors on this forum) that water adjustments are the final tweaking that will get your beer to the next level, but temperature control is much much more significant in making good tasting beer. My experience has proved that point, since I...

Try your library. I'm in Oyster Bay and the reference librarian has it on file for our water district.

30 + 1 DIPA + 1 Irish ale =32

I am a mechanical engineer, and I find that home brewing appeals to my tendency to get geeky with technical literature and calculations, while using similar skills used in cooking, something else I enjoy.