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Well, the idea of all that work for a few sips of beer pushed me into 1 gallon batches. I decided to use growlers as fermentation vessels and split my batch between two. For this batch I brewed “make america amber again” with wlp-008 east coast ale, and wyeast London ale 3. I will likely bottle...

that is exactly what i was thinking of doing. I also have some carb caps so I could carb in a 2 liter or 20oz if i wanted.

Has anyone tried using a 1 liter glass bottle as a fermentation vessel and simply cap it early for natural carbonation? Chill, pour and enjoy… yes, I’m talking about 1L test batches…. Seems like I could whip out a dozen different bews in no time with minimal equipment. Then I can brew 5...

It’s young (1week grain to glass) so there is more yeast on the nose than I’d like…. I expect that to clear out in a week or so. She went all the way to 1.010 in 4 days. Cold crash for a day and kegged. Crisp wheat beer with zero off flavors. the other three gallons are sitting on 5lbs fresh...

insulation materials are…. Wait for it….. filled with air.

Thank you all for your responses! I did this and posted here for others benefit as I never have seen trashcan insulation. It’s not a great solution, but if you are like me and like to try things (all grain) before investing in equipment, it’s good enough. With insulation under the pot and...

I sm armed with a great deal of book knowledge and very little practical experience. I read that there was concern of enzyme deactivation over 153?

I started with distilled water that was incredibly acid. I did not catch it till the end so I compensated the only way I knew how. I put it in the water spreadsheet and I think I’m ok with sodium still under 150ppm. did I screw up?

I guess I should have been even more clear that this was a total macgyver, make what I have work brew night. My education said this should work ok, and now I know to what extent. Not bad and certainly doable if someone wanted to experiment without investment.

the air space is the insulation, but this was truly a case of “I want to brew now and will make this work “. Future brews will likely be in a 10 gal igloo.

It is sitting on a brick patio exactly where my burner was. Basically the cement was preheated to about 150. You are right that it is pulling out some heat though. Eventually ill move to an igloo.

So I did an extract kit three weeks ago and it is decent. I took those learnings and studied hard and was able to brew my first all grain beer last night. I don’t have great equipment at this time, just a brew keggle and turkey frier but I made up for it with determination (and a few...

Being a newb and wanting to learn, I actually coldcrashed my gravity samples, force carbed and tasted. I believe the flavor and finish change was mostly due to time/conditioning.

I kegged and force carbed my beer tonight after 4 days of cold crash at 34deg. Before cold crash it was terrible bitter, tasted burnt, and had the finish of a glass of water. tonight’s tasting showed a matured beer, but just a touch on the bitter side. I probably extracted too much AA from the...

fantastic! How many grapefruit do you typically zest per gallon? I’m feeling better now knowing I have several post fermentation options.

point made. I have seen a fair amount of bad advice in many forums. I’ll post a follow up here when the beer is finished. I doubt skipping the secondary will have a detrimental effect, but I know oxidation from reracking will hurt my hop flavor.

Thanks for reminding me why I bought kegs ;) I have seen this tincture method on the forum also. It would seem like this is a much better option than the artificial all natural flavor. I can flavor to taste in the keg in the same way. Thanks for the contribution:)

My flavoring is a “Brewers best grapefruit“ and the recommendation is 2-4 oz to 5 gallons (add to taste). Seems like a lot…

There is no negativity here :) I have a delicious ipa brewing and it smells amazing. 2 oz of dry hop coming in about a day. If I zest, it will be good. If I flavor, it will be in a small sample and force carbonated/sampled. so yes, I can make the call per your suggestion. I guess I just wanted...

I am excited about my beer so I researched the recipe. In doing so, I found many comments about a chemical flavor and not a single comment saying anything positive about this type of flavoring. I think if a flavor extract was all the rage, you guys would be sharing the positives. have you...