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You need to think even small-ier. Worst margin in the game, but also lowest ingredient cost per batch :rock:

Hello fellow beer-makers, Some of you may have seen this post I made back in July chronicling the brewing of a quart of beer. This did really happen, and the beer was perfectly adequate, but upon telling my brother of my triumphant micro exploits, he responded with a sigh, a roll of the eyes...

Overpitching is not as bad as underpitching, but yeah, best avoided, and I agree, the cost of yeast hurts. Here are some notes: for lagers, one pack is actually pretty close to the recommended amount, so I pitch whole packages when doing these one gallon you can brew, say, 1.1 gallons of wort...

Haha thank you!! And yeah, as mentioned, I'm building/refining an electric brewing setup at the moment, and it often strikes me that I'm building what amounts to a large sous vide, where the pump, heating element, and temp controller happen to be physically separate. Hell, I've often thought of...

Progress! The Helles has been carbonated. The carbonation was quick and simple, though the beer was plagued by two issues: a substantial quantity of DME had to be used to hit gravity due to a surprisingly poor efficiency (see above for thoughts), and I had serious issues keeping pressure (more...

If you recirculate your wort, like in a RIMS system, the grain acts as a filter bed and filters out fine particulate matter from your wort; in BIAB, the pore size of your mesh bag defines the size of particle which gets through, which in all systems I've ever seen means you let more grain "dust"...

At this point I deign not to use the standard moonshine gallon bottles with the thin necks, but I love these bottles; if you have a 5/8" hole bit (if I recall correctly), you can drill a hole, grommet it, and then fit an airlock (hell, half of mine have a thermowell port as well). That said...

A few possible points of interest: water chemistry; which is to say, if you're brewing styles amenable to your local or doctored water on your grainfather, but other styles in your small batch system, that would skew your results hot spots; if your grain bag is in contact with the bottom, or if...

A more interesting idea, applicable to a real system, would be to use the Sous Vide heater like a HERMS heater, and use it to heat your strike water, HERMS-heat your mash, and then sparge your mash. Hell, due to the low power requirements of pumps, you could use the same InkBird controller you...

I'm glad you like it! And yeah, ultimately I view this as something I'd only really do if I had no time to brew, and were fine with sub-fantastic results. The hands-off element is a big part of the pitch, though I view this as way more of a think piece than a legitimate idea An excellent...

Hello everyone! I was intrigued a few years back by a thread in which someone used an Anova Sous Vide Precision Cooker as a pseudo-RIMS for mash control; the idea was to use a chinois or hop strainer to create a grain-free zone in the mash tun, in which the cooker was placed. Some noted that...

Super fair, it sounds like an odd bird - my book cuts all but the pils, wheat, flaked oats, and honey, but even then it's almost a funhouse mirror hybrid between a berliner weisse and a low gravity british beer, perhaps a pale mild (flaked this-and-that, sugar addition) Those are solid...

So, a few points on that legitimate claim: The two recipes from the book I referenced both clock in at 10 IBU, more than friendly enough for lactobacillus I wouldn't be shocked if Lacto could even survive the 20 IBU environment given warmth and time, as discussed on Milk the Funk, wherein...

First, thanks for the heads up - I don't use this site a ton, and if I'm digging as deep as a '16 thread, that kind of info will definitely help moving forward here's a quote from the (admittedly obscure) book Historic German and Austrian Beers for the Home Brewer, p80: "[Kottbusser] also...

That looks like a great beer, and I'm somewhat surprised to see even a single Kottbusser on here! I've read, though, that they're something of a prototypical Berliner Weisse, having been the supply of souring bacteria to Berliner Weisse brewers before the colony stabilized for those brewers...

So, I built the RIMS system. It works, and I'm currently building an upgraded version that has the ability to output a % of power in order to power the electric kettle I built. I thermowell my fermentations, have plans to purchase a plate filter (the canister ones require too much volume for a...

I have a friend who works in matcha stores, and he claims that he prefers N2O over N2 because it has a "sweeter flavor." Further, N2O is what's commonly used, I believe, in iSi whippers to make whipped cream or, if you're Dave Arnold, pressure-infuse tinctures, so its use is not limited to the...

Raysmithtx, if that's true, my life would be way easier and I would just acidify my mash, which would for sure lead to more consistent hitting of ion targets, and probably of mash pH. I seem to remember reading something like that, and I always brew all grain (with gravity adjustments only in...

I've never though of that, and that's certainly a very simple solution to my problem that I'll likely end up doing. The only potential issue I see from that method is the resulting lack of calcium in my distilled water-based mash, which evidently hinders enzyme activity and stability. I suspect...

Hey all! I have a simple water building question for those of you that build your own water. So, I've been building water from distilled water and CaCl, CaSO4, and occasionally sodium bicarbonate for a few months now, ever since reading the Water brewing elements book, and I've just now...