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Not sure how I missed this thread before...great LHBS. I like to do smaller batches since I experiment a lot and they've been great about it. Plus it seems like I always end up buying more stuff than I intended. Friends and family ask me what I want as gifts...always ask for gift certificates...

You can do 2 things 1. add more hot water if you have room or 2. remove some of the water and grains and heat it up and add it back to your cooler. I never worried amount the amount of water and grain...I just guessed. The second one seems harder but its really easy...might be a tad messy or...

Nothing wrong with filtering your wort before boiling but not necessary....tannins caused by the dust and flour is most likely caused by the pH than boiling and heat.

I've always been disappointed by my attempts to add fruit to my beer. It was a small obsession with me for awhile but it seems to end with a disappointing beer. Don't get me wrong the beer was drinkable just lacked the fruit flavor I was trying to get. Of my mental notes, I decided I either...

Wow...great thread. Subscribed... I hate to admit that I just use a slightly modified Robinhood Pizza Flour package for my crust and what my family calls quick sauce - cut a can of tomato sauce and add spices. This thread is an inspiration to up my game....

Which one do you like better? I try to take very detailed notes so I can replicate the same beer twice but some days are better than others:drunk:

I just use a 5 gallon carboy for a 2.5 gallon beer.

I used my 6.5 gallon bottling bucket for the first 10 batches of 1.5 gallon brews. I finally made a 2-gallon bottling bucket from a new plastic bucket I bought from Lowes...I have to admit it was nice using a smaller bucket for bottling.

It depends...how old is the yeast pack and how high is your starting gravity. Do a quick google of overpitching yeast...it'll give you some reference for your decision. I would post some links but I'm at work...

If its dry yeast, I just fold over the packet and place inside a sandwich baggie. I squeeze out the air the best I can and place it in the fridge. I try to use it up within a week but I'm not always successful brewing that quickly. I went about 8 weeks with no noticeable effects...YMMV

Brewing my first beer of 2013....good to be back brewing after some time off. Just a simple pale ale that should be good for those warm Summer days.

Yes it does...

Little to no change....'1 week at about 61 degrees' is not even close to enough bottle conditioning time. Minimum is 2 weeks at 68 to 70 degrees...my basement is about 64 degrees and it took about 6 to 8 weeks to get the right amount of carbonation for some of my beers. Then maybe a sitting a...

Wow...what size batch are you doing? 10 gallons?

Here you go Divrguy....caught another 9" Walleye....count for the day...2 Walleyes...3 homebrews

I've been having good luck with Blue Gills and Crappie...finally got my first Walleye through the ice last week. I should have taken a picture...it was a 9" monster...LOL. Fish and an IPA has been my favorite meal. Stout has been my beer of choice while the ice...yum.

Hey everybody: Just swinging by to say hello. Good to see some new 1 gallon brewers here and the regulars helping them out. Plan to get brewing again in March when the ice is off the lakes and ponds and I'm done ice fishing. The supply is getting low with more consuming than brewing. :mug:

This^^^^^

Then I would use the pot for sure... :mug:

This would be easier... Are you using a mini siphon?