1-Gallon Brewers UNITE!

[biggdaddymatt]

I live in western central Ohio. I'm not wanting to make an exact clone just similar. It is some great stuff and I don't really know how I would put it all together. Any suggestions would be appreciated and very helpful. I have an american wheat recipe from nb I was thinking about trying it with.

 

[ericbw]

What type of priming sugar and how much to use for 1 gallon batches? I've got two batches I'm getting ready to bottle soon.

Google priming calculators, but usually I get about .7 oz of table sugar.

Someone on here mentioned using 1 Domino sugar cube per 12oz bottle. Never tried it.

 

[ericbw]

What type of priming sugar and how much to use for 1 gallon batches? I've got two batches I'm getting ready to bottle soon.

Also depends on the style you made and how carbed you want it.

 

[ericbw]

I live in western central Ohio. I'm not wanting to make an exact clone just similar. It is some great stuff and I don't really know how I would put it all together. Any suggestions would be appreciated and very helpful. I have an american wheat recipe from nb I was thinking about trying it with.

Maybe apple extract at bottling? Apples don't really seem to taste apple-y when you do stuff to them. Honey crisp are great eating, but might lose flavor in fermentation. Plus they have pectin in the peels, so it might be very cloudy.

All that said, if you're experimenting... Maybe use the NB kit/recipe and add some chopped apples after a week in primary? Don't know how much some is.

 

[MedBrewer]

One is the smoked wheat kit from BBS (instructions call for maple syrup),other is SMASH 2row American pale. Both have been fermenting around 70F-72F.

 

[mirogster]

One is the smoked wheat kit from BBS (instructions call for maple syrup),other is SMASH 2row American pale. Both have been fermenting around 70F-72F.

Here From Braukaiser

And this one also got maple syrup BrewBlogger calc as a primer.

 

[Ostomo517]

I live in western central Ohio. I'm not wanting to make an exact clone just similar. It is some great stuff and I don't really know how I would put it all together. Any suggestions would be appreciated and very helpful. I have an american wheat recipe from nb I was thinking about trying it with.

I would go with a pound of apple puree per gallon in primary. It also says apple cider on the label so Id probably add spiced cider to primary as well.

 

[ericbw]

I would go with a pound of apple puree per gallon in primary. It also says apple cider on the label so Id probably add spiced cider to primary as well.

If it says cider, it is probably added after fermentation and force carbed? Apple purée sounds right though.

 

[ericbw]

Started a gallon of American wheat yesterday.

1 lb white wheat malt
.75 lb 2-row base
2oz C10L

5g Saaz at 60 min
5g Saaz at 15 min

Used about 1/4 cup US-05 slurry (saved 2 weeks ago). Rehydrated in ~1/2 cup water. Used a blow off tube and had bubbles in the morning.

Is US-05 usually slow to get started? Last time it seemed to take overnight to start.

I meant to only do a 45 min boil but realized my volume would be too high and I needed a full hour. But I already added the hops.

 

[biggdaddymatt]

How much spiced cider would I need to add for a one gallon kit and would I add it at a week or rack to fermenter when I add the worth?

 

[Ostomo517]

How much spiced cider would I need to add for a one gallon kit and would I add it at a week or rack to fermenter when I add the worth?

Amount I wouldnt know what to recommend other than doing it at primary, if added after ferment like suggested your lookin at having to pasturize probably.

 

[biggdaddymatt]

Thanks for your help everyone. Can't wait to try it

 

[Calichusetts]

Just finished my 100th 1 gallon batch yesterday...bottled a barleywine as well. LOVE this hobby!

 

[sterling757]

Used about 1/4 cup US-05 slurry (saved 2 weeks ago). Rehydrated in ~1/2 cup water. Used a blow off tube and had bubbles in the morning.

Is US-05 usually slow to get started? Last time it seemed to take overnight to start.

I have found 05 to be a slower starter than some of the other dry yeasts I've tried with my 1 gal batches. Overnight sounds about right.

 

[Calichusetts]

I have found 05 to be a slower starter than some of the other dry yeasts I've tried with my 1 gal batches. Overnight sounds about right.

My batch from yesterday just started getting some foam this morning, though I have found that it can take off in a few hours with higher gravities

 

[hoppyhoppyhippo]

I am going to my LHBS soon to pickup a 2 gallon plastic ferm, I'm happy for this because now I can use that as primary and my jars as secondaries and lose less beer to blow off.

Anyway, I was wondering, I have 2 happy yeast cakes of a british Burton Style yeast and I may have the opportunity to get a vial of Belgian yeast fresh. I want ot make a really big beer for my next batch, so I was wondering if I should just use my cakes (I'd combine them for safety) and brew like a super strong Imperial IPA or a barley wine? Or should I consider if the yeast is available doing a Quad?

I'm leaning towards a big IPA or Barley wine, but I really want to try the Westy 12 clone that's posted somewhere on here.

 

[mirogster]

Slower starter, huh? Just try new Danstar's BRY-97

 

[Ostomo517]

Just finished my 100th 1 gallon batch yesterday...bottled a barleywine as well. LOVE this hobby!

Nice!!!

 

[JoppaFarms]

Hey everyone, please forgive me if this is something that has been covered in this thread already. I tried the search and couldn't figure it out, and there are 284 pages to go through.

My main question is about yeast quantity. I don't have the ability (yet) to make starters or have a supply of yeast around. So how do I use an appropriate amount of yeast to make 1 gallon without over/under pitching? Do you just use a whole vial the same you would in a 5 gallon batch?

Generally the yeast packets are geared (as I understand it) toward the 5 gallon size. Can someone shed some light on this for me? My next batch will probably be a 1 gallon to try out a few variations. Thanks folks!

 

[TCGoose]

Hey everyone, please forgive me if this is something that has been covered in this thread already. I tried the search and couldn't figure it out, and there are 284 pages to go through.

My main question is about yeast quantity. I don't have the ability (yet) to make starters or have a supply of yeast around. So how do I use an appropriate amount of yeast to make 1 gallon without over/under pitching? Do you just use a whole vial the same you would in a 5 gallon batch?

Generally the yeast packets are geared (as I understand it) toward the 5 gallon size. Can someone shed some light on this for me? My next batch will probably be a 1 gallon to try out a few variations. Thanks folks!

I usually pitch a half vial or so of white labs yeast (less if it's a low OG wort). I just used a half vial of WLP001 on a 1.072 OG beer and my FG was 1.011, so that says to me that all was good. In terms of overpitching yeast, I'm not sure where to draw the line, but I'd imagine a whole vial would be far too much yeast.

 

[dm1217]

Hey everyone, please forgive me if this is something that has been covered in this thread already. I tried the search and couldn't figure it out, and there are 284 pages to go through.

My main question is about yeast quantity. I don't have the ability (yet) to make starters or have a supply of yeast around. So how do I use an appropriate amount of yeast to make 1 gallon without over/under pitching? Do you just use a whole vial the same you would in a 5 gallon batch?

Generally the yeast packets are geared (as I understand it) toward the 5 gallon size. Can someone shed some light on this for me? My next batch will probably be a 1 gallon to try out a few variations. Thanks folks!

http://www.mrmalty.com/calc/calc.html

 

[JoppaFarms]

http://www.mrmalty.com/calc/calc.html

HEY that's handy! Took me a minute to figure it out, but I like it. So...what do I do with the rest of the yeast?! I suppose I should just brew 2-3 individual beers at a time and just use one yeast packet split between them. Cool, thanks!

 

[BigRock947]

HEY that's handy! Took me a minute to figure it out, but I like it. So...what do I do with the rest of the yeast?! I suppose I should just brew 2-3 individual beers at a time and just use one yeast packet split between them. Cool, thanks!

If its dry yeast, I just fold over the packet and place inside a sandwich baggie. I squeeze out the air the best I can and place it in the fridge. I try to use it up within a week but I'm not always successful brewing that quickly. I went about 8 weeks with no noticeable effects...YMMV

 

[Leadgolem]

I bought a 1lb bulk package of dry yeast. I keep it in a ziplock bag in the fridge, and have been using out of it for 7 months.

 

[biggdaddymatt]

I'm doing a cream ale right now. Smells good.

 

[bleme]

I bought a 1lb bulk package of dry yeast. I keep it in a ziplock bag in the fridge, and have been using out of it for 7 months.

Where does one find bulk yeast?

 

[Leadgolem]

Where does one find bulk yeast?

Well, it's distillers yeast. I got mine off amazon.

 

[divrguy]

Just finished my 100th 1 gallon batch yesterday...bottled a barleywine as well. LOVE this hobby!

Sweet! Congrats!

Hey everyone, please forgive me if this is something that has been covered in this thread already. I tried the search and couldn't figure it out, and there are 284 pages to go through.

My main question is about yeast quantity. I don't have the ability (yet) to make starters or have a supply of yeast around. So how do I use an appropriate amount of yeast to make 1 gallon without over/under pitching? Do you just use a whole vial the same you would in a 5 gallon batch?

Generally the yeast packets are geared (as I understand it) toward the 5 gallon size. Can someone shed some light on this for me? My next batch will probably be a 1 gallon to try out a few variations. Thanks folks!

As said, dry yeast is perfect for small batches. Weigh it and store it back in fridge. If liquid and its an average beer, then I have pitched 1/3 to 1/2 vial per gallon and it has worked but finding your pitching rate and calcing is much better than guessing.

Also USMCPayne......ooohRahhh!

 

[JoppaFarms]

Also USMCPayne......ooohRahhh!

Semper Fi my friend!

 

[MedBrewer]

Has anyone ever had the shock top honey crisp apple wheat? I'm looking to possibly clone it but not sure what spices go in it.

After seeing this post I went out to a local beer/wine shop and they had it... bought a 6 pack, it was really good! Let me know when you get your 1 gal recipe...I'd love to make that one Thanks for the suggestion.