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I occasionally do 1g experimental batches using 1g glass apple juice jugs I got from my local "natural foods" type of store. They require a different size stopper than an eyrlynmyer flask, I think 6.5, if I recall right. Other than that I'd suggest getting the small auto siphon.

I ferment 2.5g batches in 6.5g buckets quite a bit. If you want smaller buckets, Lowe's has 5g food grade buckets for about $10. I split batch all the time and end up needing a lot of buckets.

Another good podcast is experimental brewing. Denny and Drew have the brew files where they talk about ingredients, styles and processes. https://www.experimentalbrew.com/podcast

SMASH is a good way to explore base malts, yeast and hops. I also liked a NHC conference presentation by drew beechum called "brewing in the ones" Here's a link to the youtube video hosted by northern brewer. https://www.northernbrewer.com/connect/2012/07/drew-beechums-brewing-on-the-ones/...

Sometimes the krausen will stay floating until disturbed. I usually punch it down, give it a slight stir as not to introduce much o2, and leave it for another day or two. It will settle out. Cold crashing it will help more yeast in solution settle out also.

Plugged your recipe into beersmith. 5g batch size? I would say your efficiency is probably higher than calculated somehow. Maybe more boil or volumes losses are not correct. What calculator are you using?

The mess... and the burned sugar smell. I swear I boil over my 2L eyrlynmyer 2/3 the time making a starter. At least it's a glass stove.

Tub of water, wrap a towel around it and keep it wet. First 2-3 days of fermentation are most important. Let it ferment out, taste it, it'll be drinkable even though it might not be as intended.

Cheap temp control is a tub of water like someone else suggested. But in addition you can wrap a towel around the bucket and keep it wet during fermentation; this will take it down roughly 5deg. A few more if you have a ceiling fan. The tub of water will also combat fluctuations in temperature.

The little shield just sits under the edge of the pot and keeps the ball valve and sight glass from melting.

X2 on axing the caramel malt. Maybe another # of base, pils, vienna...

Looks like the co2 from fermentation picked up the cocoa powder. I would have punched that cap and gave it another day to settle in the refrigerator. Never had that issue myself; I always use nibs or powder post fermentation.

I never thought about that but it would be simple. Do you have a picture of your setup?

I need a relay that is normally closed until it senses voltage for more than 10 or so seconds causing it to open. This is to make my auto sparge shut off when the pump runs out of water in the HLT.

So I built a sparge arm with a verticle float switch controlling a relay to turn my pump on. It fills in about 5 seconds. What I'm looking for is a way to automatically turn it off if the pump runs longer, say 10sec or so. Any ideas on a time relay that would accomplish this?

I'm with everyone on modern times, great beer, lomaland, black house and their gose' s are excellent. Easy to find the brewery too, behind the old school neon sign le girls strip club on rosecrans. Probably my 2nd favorite is Alesmith. Both breweries are widely available in most stores in So...

Recently I was rolling down the isle with the Belgians at the local beer store, when I saw this bottle of Kasteel Barista Chocolate. On top of the name alone it was also a Belgian Quad so I knew it was for me and my wife. So to make a long story short we absolutely loved it and I wanted to...

I've done a lot of saisons with EKG, seems to be a great hop for a saison. I always do 8 to 10% turbinado to dry it out.

Used some hull melon in a saison, definitely got melon character. 1oz @ 60 and 1oz dry hop for 5 days in a 4g batch. I probably would not use it again as a single hop.

Yep, it'll be fine. I pitched a 1.055 wort on a cake and it blew the lid off after 12 hours. Left the lid off for 4 days in my fridge it was one of my best beers.