bellmtbbq
Well-Known Member
Working on finishing my five gallon Igloo mash tun today so I can move up to 2-2.5 gallon batches. A case per a batch is probably the ideal number for me
MrOneTwo said:Greetings. I'm new to the forum and have been exclusively one-gallon brewing for about a year now. I just have a quick question when it comes to converting recipes. My LHBS will put together one-gallon recipes for me, but he seems to get annoyed when I come in asking for 1.6 oz or .08 oz (or some other strange amount) of an ingredient. Especially when there are multiple cases in one recipe. So do you all stick with the weird measurements or do you round off? Does it make much of a difference?
MrOneTwo
MrOneTwo said:Greetings. I'm new to the forum and have been exclusively one-gallon brewing for about a year now. I just have a quick question when it comes to converting recipes. My LHBS will put together one-gallon recipes for me, but he seems to get annoyed when I come in asking for 1.6 oz or .08 oz (or some other strange amount) of an ingredient. Especially when there are multiple cases in one recipe. So do you all stick with the weird measurements or do you round off? Does it make much of a difference?
MrOneTwo
Hey, what happened with the black napalm anyway?I did a step by step walkthrough of last nights brew if anyone wants to take a look at it. (and yes this may just be more shameless "hey look at my blog" posts, but I don't care)
http://onegallonbrewing.blogspot.com/2013/01/batch-013-killer-bee.html
Hey, what happened with the black napalm anyway?
Hmm. Time should take care of the "hot" flavor. I agree, it sounds like you need a bittering agent. My first thought would be oak as well. Though tannic acid or even tea wouldn't be bad either.Racked to a tertiary fermenter last week, and took a sample into to work for done people to try. Its.....weird. A lot of toffee notes, pretty hot tasting. I need to add something but I'm not sure what, the first guess is oak, but haven't made that decision yet.
Hmm. Time should take care of the "hot" flavor. I agree, it sounds like you need a bittering agent. My first thought would be oak as well. Though tannic acid or even tea wouldn't be bad either.
heya all I also do 2.5 gallon batches.. they are great I think!!! Question for you guys... how much break material do you have left over... I do my batches to end up with 10L ow wort, but this last time, I ended up with about 5L woth of break/trub after cooling....thats a huge loss, I do BIAB! but still 50% break/trub loss is way too much!!! any ideas, whats your average loss guys???
I've searched and cannot seem to find it....I want to split a 5g batch into 1g. What is the best way to bottle the 5 seperate batches? Thanks guys.
Hey all, getting ready to bottle my first 1 gallon brew. The bottling sugar tablets came with the kit, but I was wanting to add priming to the entire batch and then bottle. Question is, how much of the sugar and how much water do I boil? Hopefully this makes sense. Thanks in advance for your help.
Now I see... Lol. You are officially the biggest one gallon brewer I know ...lol awesome dude!
JollyIsTheRoger said:I use about just about 1 oz of sugar for 1 gallon and adjust depending on if I got less then a gallon or not. And I use about 4 oz of water, it just needs to dissolve the sugar.
zeg said:I just bottled my first 1-gallon batch, a quick "lager" I made out of a big WLP833 starter for a Maibock. (It fermented in about 4 days at room temperature and "lagered" for a week at 50°F... surprisingly drinkable despite that process abuse.)
I'm thinking about doing a couple more 1-2 gallon batches over the next few months. I'd like to do some all-grain barleywines and my BIAB setup can probably just manage up to about a 1.5 gallon batch. Haven't decided what to do for a primary container, but I think I'll age them in 1-gallon cider jugs.
I'm thinking I'll do two batches, an English (EKG hops) and an American (probably Cascade + Simcoe). I figure this is a good style to do in small batches since it's a bit of a specialty beer---I don't expect to be drinking it very frequently, and I really don't want to tie up my big fermentors for months for bulk aging. It's bad enough with a 5 gallon batch of mead perpetually sitting there in the closet, mocking me...
For primary, I'm thinking of either getting a couple of Mr Beer fermentors, the cheap 2-gallon fermentors from Midwest Supplies, or scrounging something.
BlakeL said:I went back to basics over the holidays and did a test 1 gallon batch of a Mexican Milk Stout that should be ready to drink in a few weeks. The recipe is below and I'll let you guys know if it's any good. However it turns out, I'll be making a 2.5 gallon batch and will adjust the recipe for whatever it's lacking.
Grains:
1 lb 3 oz Briess Golden Light DME
3 oz Lactose
2 oz Crystal 80L
2 oz Black Patent
1 oz Crisp Chocolate Malt
1 oz Victory Malt
Hops:
1/4 oz EKG @ 60 min.
Yeast:
Safale S-04
Miscellaneous:
1/4 Ancho Chili @ 5 min.
1/4 Guajillo Chili @ 5 min.
1/4 Cinnamon Stick @ 5 min.
1 1/2 oz Cocoa Powder @ 5 min.
muleskinner90 said:If I need to top off after siphoning freshly made wort to fermenter, do I use tap water or spring water?
zeg said:Either way. Some people like to boil/cool their top up water to sanitize it, but I've never bothered. Usually I use bottled spring or RO water from the grocery store, occasionally I use Brita-filtered tap water.
Boiling or filtering to remove chlorine is probably a good idea, even for a relatively small amount of top-up water.
dieden187 said:Just a quick question. I am looking at getting the equipment to get into small batch brewing and I want to be able to do both 1 gallon and 2.5 gallon batches. Would a 5 gallon igloo be too large of a mash tun to use for 1 gal batches? I'm pretty sure a 3 gal cooler will not fit most 2.5 gal batch mash volumes, but wonder how much trouble I would have with 1 gal batches not holding temp in a 5 gal cooler.
Go to a local bakery and ask for 2 or 3 gallon icing/glazing/cake mix buckets. They are free and they throw them out.
Hmmm a chocolatey spicy stout! Sounds good! Lt us know how it is!
I have had many many people tell me to never top off with unboiled water but.....my tap water tastes good so I go with it!
That might be a little much for a typical IPA. I believe an avg IPA gets about 4oz for a 5 gallon batch so you may end up with some fizzy IPA's at 1oz per gallon.
BGBC said:Any recommendations on getting rid of the lingering icing smell?
I recently washed 3-2 gal buckets (2 primary/1 bottling) and a 5 gal (storage, for now) and all still smell like icing. Just airing them out isn't really helping, other than making my apartment smell like icing. If I went ahead and used them as-is, I have to assume that the flavor would impact the end product.
I had to go look up what that was. Good for you. It might be interesting to try something with those little guys. I don't really have the patience to brew my own reds, but if I could cut down on the aging significantly...Well I'm not typically a one gallon brewer, except for when doing experiments (which I do often) that do not warrant a 10-12 gallon batch. In this case, they are 9 different single strains of brettanomyces.
I like this priming sugar calculator. http://www.tastybrew.com/calculators/priming.html It has recommended co2 volumes for different styles. It's a nice starting point when you are unsure, or if you need to use a different priming sugar then you are used to.Hey all, getting ready to bottle my first 1 gallon brew. The bottling sugar tablets came with the kit, but I was wanting to add priming to the entire batch and then bottle. Question is, how much of the sugar and how much water do I boil? Hopefully this makes sense. Thanks in advance for your help.
When doing a one gallon batch do you use a one gallon jug as a primary? Is there enough room left for fermentation? Do you use a blow off tube? Lastly do you rack to a secondary?
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