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Some of Palmer's best advice from How to Brew, 4th Edition "If you keep messing with it, you will probably screw it up."

If she reads that, you're in deep sh**

When I developed a back problem, I had to shorten the brew day. I went from all-grain back to extract brewing, and I went to mostly 40 minute boils. I'm happy with the results.

I can't help, but welcome.

Welcome.

It certainly makes brewing a challenge.

Cutting the recipe in half works to a point. For hops, you might be boiling at a different gravity, so you would need to do the bitterness calculations and possibly adjust the quantity to get the target IBUs. And for yeast, I generally used one dry packet (11 gms more or less) for a 5 gallon...

Same here. the smaller batches can be really practical depending on how much you are drinking. I use a 5 gallon bucket for the fermenter. Welcome.

Welcome from NC.

Welcome.

The Beach Boys - the authoritative source for information.

Welcome from NC.

Welcome to HBT.

Thanks worlddivides and halfakneecap. I didn’t like the esters I got the one time I used S-23 - wondered if different conditions affected the results. I fermented at 66F without pressure, so a little warmer than yours. Hard to say if it made the difference. Maybe the difference is just in the...

I just received a brewing order from Ritebrew. It had sat on the porch for a few hours before I found it. There were ants all over it - I thought a package inside probably broke and exposed the contents to ants or whatever. The shipping box was slightly damaged - a small hole in one corner. When...

worlddivides and halfakneecap: Did you fermente warm? How about pressure?

I suggest doing the temp bump first, then take the initial FG reading after a suitable time. Makes life simpler. Temp bump can be after most (maybe 3/4) of attenuation has happened.

Go ahead and jump in.

How many remember those?

Welcome to HBT.