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I just did the west coast blaster from Brewing Classic Styles (red ipa) scaled down to 1.5 gallons in a 2 gallon bucket and had no issues using white labs wlp001.

"The Brewer's Tale: A History of the World According to Beer" by William Bostwick. Picked it up at the local library while I was there with my kiddo getting him some books.

Easiest thing would be to use your funnel without the screen and don't worry about trub getting into the fermenter. I've never seen any noticeable difference and I think Brulosophy did an experiment comparing trub vs no trub. I've got valves on my kettles now. I put the tubing in the sanitizer...

I was thinking the same thing, yet I've been guilty of it on numerous occasions as well.

Welcome aboard. I know exactly what you are talking about heat wise as I also live in Texas. In the heat of summer, I move my brewing indoors on the stove (opposite of those people in the North who move theirs outdoors) as its just too damn hot. My summer brewing consists of smaller batches...

Congratulations!! Welcome to the world of homebrewing. Whenever I get a half bottle, that's my one week tester. I always try one at a week, even though I know its not ready and it usually isn't. Just to see where its at. A lot can change from week one to two. Just cracked open a two week pale...

Another vote for Wilser bags. I've got two, one for my small batches and one for my 5 gallon batches. Couldn't be happier.

Welcome aboard from a fellow Texan!! This board is very helpful, so if you have any questions, don't hesitate to ask.

Let us know how it comes out. That is one of the hops I've been wanting to try for a long time since my wife loves white wine.

My bad. Sorry for any confusion. No, I heat up my pot on the stove to my strike water temp. Then, cut the stove off, add my bag to the kettle, then mash in. Then I put the lid on, put it in the preheated oven, put a towel over it and cut the heat on the oven. Sorry about that, I should have been...

Or boil for 15 minutes and increase the hops to reach your targeted IBUs

5 g kettle is fine For most recipes, its just splitting it in half. Do you use any brewing software? brewer's friend allows you to have 5 recipes at a time. Just type in the recipe and then use the scale tool to drop it down to 2.5 gallons. After I brew one, I just delete it (after I've printed...

I make anything from 1 gallon to 2.5 gallons. Just made a 1 gallon of bourbon barrel porter. I make it every year and try and let some age out to 3 years. https://www.homebrewtalk.com/forum/threads/1-gallon-brewers-unite.311884/

I came to the same conclusion. 5 gallons was too much for me as my wife doesn't drink much beer. 2 or 2.5 is fine. 2.5 gets you closer to a case. I start with 3.5 gallons of wort, boil off .5 g on my stove. Leaving me 3 gallons. 2.75 g goes into my glass carboy and .25 trub stays in the kettle...

I'd say use your stove and a HotRod Heatstick Even cheaper, BIAB, cut your batches to 2.5G and just use your stove and a bag. That's mostly what I do. It gives me a case of beer per batch which allows me to brew more and have variety on hand. Although, when the weather is nice outside, I go...

Thanks guys. This was actually brewed on 7/16/18. Appears that fermenting is done, but I'm going to let it sit until 8/4 or 5 till I bottle it and let the yeast clean up after itself. I just realized yesterday that all the recipes in Brewing Classic Styles use rager for IBUs and not tinseth, so...

1.5 G West Coast Blaster 1 G Bourbon Barrel Porter 6757.5

I just checked my notes of what hops I have on hand, and I definitely have Celeia. Now, whether that's left over from the blonde ale or a different recipe, I'm not sure. I'm at work and my big binder with all my notes on past brews is at home. I'll check when I get home and report back, but...

The wife's going out of town so I'm going to take advantage of the time. I'm going to be brewing the west coast blaster from Brewing Classic styles and a bourbon barrel porter.

Good luck with your brew. The BBS is usually pretty good at getting back to you with answers to your questions. Or they always did when I asked. They'll tell you what your OG should be on any of their recipes as they are not in the book. I've brewed that batch a few times...sort of. I asked them...