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I use a refractometer to check for OG, but don't bother taking a FG. I know people will say but what if your fermentation is stuck and bottle bombs and such, but I've never had an issue. I've got plenty of experience with larger batches and taking FG and I just go with how it looks. When it...

Not aware of one that does that, but if you input a normal 5 gallon recipe into Brewer's Friend, you can use Recipe Tools and it will scale it to whatever size batch you want to make. I would make a suggestion and change the units for hops from ounces to grams.

Glad to see a lot of new activity on this thread again. I love one gallon batches (and 2.5gallon batches), perfect size for me. Last weekend, I brewed a one gallon batch of Irish Red from Brewing Classic Styles. This weekend, I brewed a 2 gallon batch of Irish Red from How To Brew. It got split...

I do 2.75 g batches into the fermenter to get 2.5g batches bottled losing a qt to trub. My boil off rate on my gas stove is 0.5 gallons and my absorption n is 0.05 so you numbers are close to mine. I crush my own grain and hit 78%

You're going to love your Wilsesr bag. Great guy to work with, super fast turnaround time and the bags are amazing. I loved the bag I got for my 10 g kettle so much, I ended up getting one for my 5 gallon kettle (2.5g batches). And then later got two more on a buy 1 get one sale for my 2.25g...

I usually use about a 1/3 or 3.5g of dry yeast for a gallon batch and it always works out fine for me, FYI

I get brewing withdrawals all the time. Didn't get to brew much between Thanksgiving and New Years. Had plenty of beer on hand, though. Did a quick 1 gallon batch on 1/5 and on 1/21 I did a double brew day of 2.5 gallon batch of American Amber and 1 G batch of APA. Fermentation chamber is full...

No, but I do have a pale ale that I recently bottled and should be ready that weekend. It wasn't planned, it just happened, does that count? I guess I could call it my Super Pale Ale 53

@rkhanso try changing the beer type to cream ale as Yooper has it listed. The IBU range should be around 8-20. The last hop addition is added at flame out, not a dry hop. Some strain before going to the fermenter, some dump it all in. I've got a hop spider so that contains most of the hop...

Just a question, do you think rose hips act in much the same way as hops in that the flavor might fade over time? You always hear IPAs are best drunk fresh before the hop flavor fades, maybe the rose faded in the two months it sat? I've brewed this beer a few times minus the rose petals and hips...

Update: Following some advice on another thread, I ended up making a starter. I made a 1 L starter of 1.040 wort and pitched in 4oz of WLP001 that I harvested on 7/29/18 on Thursday night and just intermittently shook it up. It took a while to get started, but did take off. On Sunday night I put...

I'll be mainly brewing ales, but have plans to do a few lagers. Last year, I did two lagers, both from Brewing Classic Styles. The Anderson Light came out good, but somehow I screwed up the Bohemian Pilsner. I think it might have got oxygenated when I transferred to a secondary. Won't be...

I have a Food Saver V3460. No idea how old it is, but at least 5 years. Don’t know if they even offer that model anymore. I use it to seal yeast, hops, deer meat and sausage when I process deer and meat when I buy it in bulk.

I generally use about 3.5g for a one gallon batch. Then vacuum seal the rest and throw it in the garage/beer fridge. I get 3 batches out of one dry packet of yeast. I could probably use less than 3.5g but its just what I do.

Thanks, I've been storing mine in 8oz jars. I'll probably just pitch half this time and see what happens.

How much slurry do you need to add to your starter? I've got some slurry from 7/29/18 and need to make a starter with it tonight, but don't know how much to add.

Anybody? I am planning on doing my starter tonight and would love some help. On another forum, I saw mention of just adding a tablespoon of the slurry and that would be enough. Thoughts?

Probably not the "best " practices, but I just weigh out about 3.5g of dry yeast for a one gallon batch in a small dipping size bowl. I don't sanitize it. I make sure its clean, but don't sanitize it. It looks like you thought it through and realize if it was wet, the yeast would stick to it and...

I'm going to be brewing an American Amber Ale on Monday. 2.75 gallon batch at 1.048. I'd like to use some unwashed yeast slurry that I have stored. I understand how to make a starter, but I can not figure out how much slurry to use even after hours of research. I'd like to use some WLP001 that...

Entered. Thanks