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I was thinking about Centennial because I see it used in a few recipes on HBT. With these 1-gallon batches, I'm trying to think outside the box. I may just get a bunch of the 1 ounce pouches of hops from my LHBS and just start making a bunch of SMaSHs. Side note: The SWMBO is out fighting the...

Thanks. I probably wouldn't have picked that one myself but I'm going to try it. When you say the aroma is overpowering do you recommend skipping a last 5 minute addition?

Okay here is a question for the 1-gallon masses....what hops should I use for a couple of SMaSHs. I have a new corona mill so I want to nail down my brew house efficiency and I thought some SMaSHs would be a great way to start. I've used Cascade for APAs and Blonde Ales. Fuggles and East Kent...

Happy Thanksgiving everyone. I have to work tomorrow but I'm putting a list together of grains, hops and yeasts I'm planning to get at the LHBS for future brews. My son has 'discovered' stouts so we planning some different things like a sweeter stout with a hint of cinnamon. Should be interesting.

Try using the MrMalty Yeast Calculator for pitching volumes. I know the age of the yeast and OG will determine how much liquid yeast to use. Of course when I plan to use liquid yeast, I plan to do the same as Huntingohio says...use part of the vial and recap for later.

Also, you can remove the pot from the heat source and then add DME. You'll still need to watch it when you resume heating the wort but the major chance should be past.

How long are you letting it sit in the primary? I've started pouring the whole kettle into my primary so all the cold and hop trub right in. Saturday I bottled and when I racked to my bottling bucket the beer had cleared and the yeast and trub was packed down on the bottom of the primary so very...

That's a Good problem. I need to go to the LHBS and get some grains for some brews.

I've set my fermentor in a tub of water with a towel or t shirt over it and the temperature drops 5 degrees or so. Add a fan blowing and it'll drop 10 degrees lower than room temperature. Hope this makes sense i'm on my 3rd home brew:ban:

These tips will help. I subscribe to the Charlie Papazian theory of beer making " A good rolling boil would be best but a weak boil will still make beer so RDWHAHB"

I won't disagree that the thickness of the pot can contribute but the amount of water and pounds of grains of 5 gallons vs 1 gallons is probably a huge factor too. EDIT: My first 1 gallon batch I had a brain fart moment. I tried to brew exactly like do 2.5 gallon or 5 gallon batches. I was...

I've done all of the above and have had differing results. I've used Irish Moss and a secondary and still had chill haze. I didn't use any and didn't secondary and my beer was clear. If you don't care/worry about chill haze, I wouldn't give a second thought. Save the couple of dollars for...

Well to make a short answer long - it depends. I like to allow myself at least 3/4 gallon head space so an airlock works great. (I use a 2 gallon bucket) If I was using 1 gallon jugs for 1 gallon brew then I would go with a blow tube. (A 3 piece airlock can use a blow-off tube first then the...

Yep. I go to the basement and check out all of my fermentors. I have 4 beers going right. Bottling my Oatmeal Stout this weekend and maybe my Holiday Beer too. Holy cow. If I bottle 2 beers that only leave 2 left. I've got to brew some more. I'm so thinking I need to brew the 1-gallon barley...

Gotcha. I'm not familiar with Beersmith since I use Promash.

Okay. I get that there is estimated Gravity readings and actual readings but why are they so different? Is 1/4 of vial of yeast going to be enough for a Barley Wine?

Maybe a second hand store might have something.

@BattleGoat: I just had a thought. Can you borrow a bigger pot from someone you know? Maybe trade for a couple of bottles of brew.

I have a 16 quart stock pot but I was brewing bigger batches when I got it plus I'm a messy brewer so i like the extra room. I would recommend a 12 quart pot if you want to do full volume BIAB. A 8 quart pot could work if you BIAB and dunk sparge in your 4 quart pot. 8 quarts won't leave you...

I was always intimidated by the size of the grain bill for Barley Wines. I'm going to give this recipe a try. I've heard that Barley Wines need a year to mature. Is that true?