Down Sizing to one gallon
- Thread starter gwalk2
- Start date
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I have thought of this but I think the deadspace in the tun and the BK would make the process overly burdensome and costly for 1G of homebrew.
Agreed. Possible but a bit wasteful. Then again, just get a bit more grain to compensate for additional deadspace loss.
I would do BIAB for 1G batches. Or do 3G or 5G batches and split it into 1G sub-batches for fermentation/serving.
I have tried a few different mashing methods and here is my favourite.
Heat water in a pot, dough in, lid on, put the pot in a warm oven, preheated to approx mash temps. I find the oven temp doesnt have to be perfect. This is far better than an igloo cooler for holding temperature.
After mashing pour the first runnings into the boil pot using a grain bag as a strainer. Batch sparge twice in bowls that you have ready to go by lifting the bag between bowls.
This method requires a bit more dishes but you should have these in the kitchen anyway. The sparging is quick and easy, you will get good efficiency.
You can also do a good mash in a slow cooker on a temp controller, my slow cooker is a bit small for this though.
Heat water in a pot, dough in, lid on, put the pot in a warm oven, preheated to approx mash temps. I find the oven temp doesnt have to be perfect. This is far better than an igloo cooler for holding temperature.
After mashing pour the first runnings into the boil pot using a grain bag as a strainer. Batch sparge twice in bowls that you have ready to go by lifting the bag between bowls.
This method requires a bit more dishes but you should have these in the kitchen anyway. The sparging is quick and easy, you will get good efficiency.
You can also do a good mash in a slow cooker on a temp controller, my slow cooker is a bit small for this though.
