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It's a refractometer. I love mine, for all the reasons mentioned, AND for checking fruit sugar content before harvesting. Be aware, once fermentation starts, the alcohol content will mess with your readings, and SG won't read true. I use this tool to correct.

If I brew someone else's recipe, it's a cover version. The end product may be superior to the original, or appeal to other tastes than the original. My Co3C is not what Biermuncher originally brewed - Hendrix's All Along the Watchtower is not Bob Dylan's, but they both played Dylan's song. If...

Hey Brewebrew - how're things working out with this batch?

Hi JoBoo! I have great success using about 1/4 of a pack of dry yeast to 1-Gal of wort. That's using Notty, Windsor, Cooper's, US-04/5, and Danstar Munich. Hope that helps!

Hey Jordan, Is the local brewery Paddockwood? Is the beer you brewed their California Common (Steam Beer)? Which Wyeast did you use? The other posters have diagnosed your problem, too much sugar leading to overcarbonation - I'm just a bit curious, is all.

Yeah, you should be okay. If you do get a cidery off-flavour, tell your BMC friends it's a Rolling Rock clone, and the that flavour is supposed to be there. The cidery thing comes into play, bigtime, when a person is using kit-in-a-can ingredients, which call for a large % of the fermentables...

Too much corn sugar can lead to off tastes. I used to find that if I went over 20% corn sugar for a recipe, I could taste it. YMMV. Your recipe looks good, though - mostly malt extract, the steeping grains to add some body and sweetness...I'd think this should be a BMC-fan pleaser. How much...

I'd pitch the yeast as planned, and see what happens. What kind of yeast are you using? I've used Nottingham to re-start/start hung ferments where I thought there might be wild/undesirable yeast, and the beer turned out drinkable. Not to say wild will necessarily be bad...just not what you...

I'm not a Turkish customs agent, nor a Turkish lawyer, but a quick web search reveals no reason why there would be a problem with importing these kits into Turkey. Essentially, you are flying canned goods. No safety issues. If the end use in legal in Turkey, you should be good to go. (Whew...

Hey! Welcome to 1-gallon beer! The thread on here is good, and there are a few things that are different down here in the small scale - but most of the basics are the same. If you want to try All-grain, like BMC-type beers, I'm going to throw another Biermuncher recipe out there: Cream of...

BGBC - have you tried baking soda in water? I saw your post just before I left work today, and ran it by the Chef at the restaurant in the park. He suggested a good, hot soapy wash, follow by a 12hr soak with hot water and baking soda. I have no direct experience with this cleaning technique...

LeadGolem, I'm a wee bit jealous. Ok, more than a wee bit. Nice find!!!

You always remember your first! Prost!!!

Solbes - thank-you, it sounds like you're seeing the same thing I'm seeing. I had 2lbs 2oz in 1.1 gallons, which hits right around where you say you see 80-87% efficiency. When my brew buddies and I do a big AG brew, we get about 75% efficiency...so when on my first two one-gallon AG batches...

Maybe that's it. I don't like the cooler I mash in - I think it leaks heat badly, and probably pay a lot closer attention to my small mashes. Thanks everyone, much to think about!!!

Does anyone else notice better conversion efficiency in small batches? I don't know if I'm doing something wrong when I go big, or if my mash set-up for small batches is inherently 5-7% more efficient. Big scale I mash in a cooler. Small scale, I BIAB in a steel pot, heated externally either...

I made a hot pepper beer really, really early in my brewing career. Recipe - I took a can-and-kilo Pale Ale kit, fermented according to the instructions (including using the packet of yeast that came with the can...my, how I've changed!), a racked the beer onto crushed jalapenos for a two weeks...

Take notes. Record what you taste - not just what you know you taste, but using whatever adjectives make sense to you. A flavour wheel will give you and idea of what causes some of the different tastes. http://www.tableandvine.com/the_beer_flavor_wheel.html If you have an LHBS or brewery that...

Thanks for the advice about the yeast, guys! White Labs is pretty much unavailable except by special order in my part of the country. Special order it is, I suppose! Or, perhaps...road trip to Grand Forks for yeast!!!

How do you other 1-gallon folks deal with liquid yeast? I'd like to expand my one-gallon horizons beyond what I can do with dry yeast. Specifically, I'm wondering about Wyeast smackpacks. Do you pitch the whole thing? Do you save some? If so, how? Any info is greatly appreciated!