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I used to use the sugar cubes but found they don’t make the 1/2 tsp size anymore. So now I just put a half teaspoon of table sugar in each bottle. I only do one or two gallon batches so it’s not too tedious or time consuming. Works out well.

I do 2.5G biab with a 4G kettle and would think 3G biab in a 5.5G kettle would work out fine.

I like to use Brewers Friend to scale recipes down to 1G. To me it’s pretty user friendly. Once the software scales the recipe, you can tweak things to match the gravity and IBUs of the original. I also bought a book of one gallon recipes by Brooklyn Brew Shop, although I haven’t tried any yet.

I’ve never used mango, but have generally found 1lb of fruit per gallon to be a good rule of thumb. This worked for strawberry/rhubarb and raspberries, but not blueberries which seem to have too subtle a flavor. Not sure how mango is. Like described above, I cut up, freeze, thaw, mush, then add...

Thanks for the confirmation that they just aren’t available anymore. When I could no longer find the 198 count dots I decided to use @TwistedGray method. It’s easy to do, esp since I make small batches.

I recommend Belma hops, I use them to bring out the strawberry in my strawberry rhubarb wheat. And +1 to about a pound of fruit per gallon.

I just made this for the first time, really nice. Will definitely make it again.

It’ll probably turn out fine. A similar thing happened to me a couple weeks ago with an oatmeal stout. There was almost no krausen, just a very very thin layer, briefly. I was worried it hadn’t fermented but the FG was fine, so it did, although it didn’t look like the usual thick krausen I get.

You could also use one Domino Dot sugar cube per 12 oz bottle. Just make sure the dots are the 1/2 teaspoon size. Or measure 1/2 teaspoon table sugar into each bottle. I do small batches so it's not too tedious for me to do it this way.

I make a Triple Chocolate Stout using the version in post #31 in this thread https://www.homebrewtalk.com/threads/triple-chocolate-milk-stout-chocolate-lovers-only.568586/ I haven’t tried adding orange to it but I have used dried orange peel (bought online from Ritebrew) in a Blue Moon Clone...

I use a large twist tie that I also put in starsan first. Also forgot to mention I put a few glass beads in the strainer bag piece to weigh it down, keep it from just clinging to the siphon bottom. I put everything in starsan before I assemble then can dip it in again after assembly.

I thaw them, mush up with a hand blender, stir in a measured amount of vodka and let sit in fridge for a couple days (I sanitize the blender and bowl and spoon) Then I add that whole mixture right into primary. At racking time I attach a small piece of sanitized paint strainer bag to the end...

Williams Brewing currently has a sale on the Kegland mini kegs, until 10/1.

I’ve added about 5 limes worth of zest to a 2.5gal batch and found it to be a nice accent but not overpowering.

I’ve had success wrapping a small piece of paint strainer bag around the tip of the auto siphon, held in place with a twist tie or rubber band wrapped around it (all sanitized first). Also put in a few glass beads to weight down the end of the piece of strainer bag. Works great to keep out hop...

I think it'll be fine. I've had Wyeast packs that arrived warm, and some that ended up nearly freezing in the back of the fridge, and things turned out fine. I almost always make a starter too which helps you know ahead of time if it's viable.

Enjoy, have a blast! Let us know how it goes. :mug:

+1 to putting in the primary vessel. I would also recommend wrapping a small piece of paint strainer bag around the end of the siphon when it comes time to siphon to a bottling bucket or keg in order to keep fruit bits from clogging up the siphon. I learned this the hard way.

I vac seal mine & freeze and when I open them to use, even a couple years later, I'm always amazed to find they are still as fresh and aromatic as the day they went in.

I make a 2.25G pumpkin ale and use 24oz of canned pumpkin (the kind without the spices added) . I do all grain biab method and add it to the mash. But prior to adding I spread it thin on a cookie sheet and bake for about an hour, until the edges start to brown. I do add spices later near the...