treacheroustexan
Well-Known Member
I'm doing northern brewers bourbon barrel porter this week!
I'm doing northern brewers bourbon barrel porter this week!
Nice, that's the second one I did. Just be careful about the amount of water they tell you to use. I think my instructions said to boil 1.25 gallons but, as I later discovered, my boil off rate is about half a gallon per hour. I did not end up with much beer.
Also, if you're going to be like me and add a vanilla bean to the bourbon for some extra flavor, do not use a whole bean. Start with maybe a third. I'm aging my few remaining bottles while I wait for the vanilla flavor to mellow a bit.
Nice, that's the second one I did. Just be careful about the amount of water they tell you to use. I think my instructions said to boil 1.25 gallons but, as I later discovered, my boil off rate is about half a gallon per hour. I did not end up with much beer.
Also, if you're going to be like me and add a vanilla bean to the bourbon for some extra flavor, do not use a whole bean. Start with maybe a third. I'm aging my few remaining bottles while I wait for the vanilla flavor to mellow a bit.
Thanks for the advice. Yeah I thought 1.25 was a little long, but it's only a 45 minute boil. I'l probably start with 1.5 gallons and then top up if I need to.
What kind of bourbon did you use? Did you soak the oak cubes in a jar with a little bit of the bourbon and dump everything in or did you just add the cubes after they soaked?
Would I be an idiot to primary ferment a 1 gallon batch in a 1 gallon jug? I have a 3 gallon carboy but not sure what to do.
Would I be an idiot to primary ferment a 1 gallon batch in a 1 gallon jug? I have a 3 gallon carboy but not sure what to do.
Thanks for the advice. Yeah I thought 1.25 was a little long, but it's only a 45 minute boil. I'l probably start with 1.5 gallons and then top up if I need to.
Wow! How big is your blow off tube? I feel like mine could handle a diet coke and mentos experiment.
That's great! Too bad it exploded, but I am always happy when my beer is boiling away like that. When my second batch was going off just like yours looks, I lost about a pint of beer from my 1 gallon jug. That particular beer was pretty high gravity 1.073 like I think your is. Just baby sit it for a short time. You're probably already out of the woods even as I reply.
Would I be an idiot to primary ferment a 1 gallon batch in a 1 gallon jug? I have a 3 gallon carboy but not sure what to do.
Ive always fermented for 7-10 days then transfered to a primed pressure barrel to get the beer off the sediment and clear for longer so theirs no harsh bitterness, then re-prime and bottle about 2-4 weeks after that then in Bottles for again 2-4 weeks, takes lomger but a way better resulting beer.Normally you'd ferment in a fermenter for 3 weeks and then bottle. After bottling, leave it alone for 4 weeks, as carbonating and conditioning would then occur in the bottle. Or at least this is what I do and what was recommended to me.
Guys, i am new to brewing and i want to try this recipe this weekend, i already got the ingredients for what i think would be a 1 gallon scaling of this recipe.
Could you please help me confirm if this looks like a 5 gallon recipe and what would you do to scale it to 1 gallon?
Also, i am a little uncertain about the step-by-step, temperatures and when to add the corn sugar...
All help is really appreciated
Thanks
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EXTRACT:
6 lbs Dried light malt extract (DME)
1 lbs corn sugar
This is kind of a yeast question, but in the context of doing one gallon batches so I thought it might be best to put it here.
I've been brewing one gallon batches for a couple months and almost always use a half packet of rehydrated dry yeast (mostly US-05). However, I really want to try making some Vermont style IPAs and so I just ordered some Conan yeast.
This will be my first time using liquid yeast and I really don't want to pay $10 for a single use. I've harvested yeast after fermentation but lately I've been reading about harvesting from a starter. Have any other one gallon brewers done something similar to get more use from a yeast?
I was thinking of doing something like the following.
1) Make 2 liter starter with DME and pitch yeast.
2) After process completes, gently swirl (?) so everything is suspended in the liquid.
3) Pour into 4 sanitized pint jars and refrigerate.
4) When yeast is needed, decant and pitch. Should I consider making a small starter to test yeast health?
Am I way off in any of this?
This sounds pretty reasonable, but I would just make sure you're going to be using the yeast fairly soon (a couple of months, tops). Otherwise, I'd make a starter from part of the liquid yeast and pour the rest directly into sanitized centrifuge tubes.
This is what I woke up to...3 gallon carboy next time for sure...
I'm not even cleaning this up for a week or so until fermentation is done.
This is kind of a yeast question, but in the context of doing one gallon batches so I thought it might be best to put it here.
I've been brewing one gallon batches for a couple months and almost always use a half packet of rehydrated dry yeast (mostly US-05). However, I really want to try making some Vermont style IPAs and so I just ordered some Conan yeast.
This will be my first time using liquid yeast and I really don't want to pay $10 for a single use. I've harvested yeast after fermentation but lately I've been reading about harvesting from a starter. Have any other one gallon brewers done something similar to get more use from a yeast?
I was thinking of doing something like the following.
1) Make 2 liter starter with DME and pitch yeast.
2) After process completes, gently swirl (?) so everything is suspended in the liquid.
3) Pour into 4 sanitized pint jars and refrigerate.
4) When yeast is needed, decant and pitch. Should I consider making a small starter to test yeast health?
Am I way off in any of this?
That much DME, it's either a 5 gallon recipe, or a recipe for whisky.
General rule of thumb, most recipes I see call for 1 to 1.5 lbs. of extract per gallon. Total ball park (i.e. I've put it in no brewing software and I'm still green at recipe formulation myself), this would give your an OG of 1.060 or 1.070. Easiest way to convert is just divide those values by 5, so 1.25 lbs DME and 0.2 lbs sugar.
I left off the hops because I can't answer that one. A lot depends on if you do a partial or full boil, or a less than 60 minute boil, or the alpha acids of the hops. I would look for some brewing software to help out here, since it's not as simple a calculation. Maybe for a first recipe and you're just trying to make something tasty you can divide everything by 5, but if you're trying to clone something, it's trickier.
For the yeast, just dump the whole thing in. It's not like you want an vial sitting around in your fridge.
If you're doing 1 gallon batches, you might save it in even smaller jars. A half pint should grow into a starter for a gallon. So you could end up with 8 jars to use.
This is kind of a yeast question, but in the context of doing one gallon batches so I thought it might be best to put it here.
I've been brewing one gallon batches for a couple months and almost always use a half packet of rehydrated dry yeast (mostly US-05). However, I really want to try making some Vermont style IPAs and so I just ordered some Conan yeast.
This will be my first time using liquid yeast and I really don't want to pay $10 for a single use. I've harvested yeast after fermentation but lately I've been reading about harvesting from a starter. Have any other one gallon brewers done something similar to get more use from a yeast?
I was thinking of doing something like the following.
1) Make 2 liter starter with DME and pitch yeast.
2) After process completes, gently swirl (?) so everything is suspended in the liquid.
3) Pour into 4 sanitized pint jars and refrigerate.
4) When yeast is needed, decant and pitch. Should I consider making a small starter to test yeast health?
Am I way off in any of this?
Looking to start brewing 1 gallon batches for my first time. I wanted to ask as far as the brewing aspect if 1 x 2 gallon pot and 1 x 1 gallon pot is sufficient? That's in just the brewing up, sparging, transferring, what may. That's what I have on hand. Do I need at least a 3 gallon pot to do 1 gallon batches? This will be all-grain recipes by the way.
Looking to start brewing 1 gallon batches for my first time. I wanted to ask as far as the brewing aspect if 1 x 2 gallon pot and 1 x 1 gallon pot is sufficient? That's in just the brewing up, sparging, transferring, what may. That's what I have on hand. Do I need at least a 3 gallon pot to do 1 gallon batches? This will be all-grain recipes by the way.
Hey thanks. I think if I do the BIAB method it would be the easiest for what I have however I also think as long as I have another vessel of adequate size, like a 2 gallon food grade bucket, I can do regular all-grain brewing. This would be in regards to sparging, which I would do over the bucket and then transfer the wort back to the primary pot to boil.
Only other consideration is the cost vs batch size. I noticed for example 1 gallon kits work out to being per bottle the same price as a moderately priced craft beer or import. So it looks like it makes more sense to buy larger quantities of malts etc. and just tailor to batch size. I may then buy a few 1 gallon fermentor vessels to do multiple batches and see what different kind of beers I can make with the malts, etc. I get in bulk. Only other consideration is not wasting yeast packets meant for larger batches.
Thanks for the help.
And how long into the boil would you put the corn sugar? Right in the beginning? At the end?
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