Shaika-Dzari
Well-Known Member
- Joined
- Jul 22, 2020
- Messages
- 74
- Reaction score
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Hi everyone,
New brewer here with only 2 small batch and still patiently waiting to taste both
Anyway, I made a couple of researches for my next batch but I found so many post and information I kind of feel the need to kindly ask 2-3 questions...
So a bit of context/info in case it is useful:
Small apartment with limited space, BIAB, no real temperature control (I put my jug in a bucket with frozen water bottle when it's too hot but that's it). Using bottles, no keg.
My questions:
1. In my first recipe (coming from a book), I mashed with 2.4L of water then sparge with 3.8L. With 2.4L, the mash was kind of thick.
Do I need to follow some kind of ratio? Could I mash with more water and then only sparge with 1 or 2 L ?
2. Doing small batch means a complete pack of yeast is overkill (and costly).
Can I use a pack of liquid yeast, create a 1L starter, use half (or less) of the start for my batch and store the rest in the fridge for a next time ?
3. I used 1 Gallon jug to ferment and to be honest It's not cool to wash and siphon. With the trub and the head space I need to keep, I only get 6 x 500 ml.
I have a 5 gallon bucket I could use instead, is it OK to ferment only 2.5 gallons in it ? 5 gallons is too much for me alone...
4. My bucket lid is fairly tight but is not 100% sealed (I plan to install a small ring to put an airlock on it).
Is it OK or I should try to add some kind of seal ?
Thank you very much for your help!
New brewer here with only 2 small batch and still patiently waiting to taste both
Anyway, I made a couple of researches for my next batch but I found so many post and information I kind of feel the need to kindly ask 2-3 questions...
So a bit of context/info in case it is useful:
Small apartment with limited space, BIAB, no real temperature control (I put my jug in a bucket with frozen water bottle when it's too hot but that's it). Using bottles, no keg.
My questions:
1. In my first recipe (coming from a book), I mashed with 2.4L of water then sparge with 3.8L. With 2.4L, the mash was kind of thick.
Do I need to follow some kind of ratio? Could I mash with more water and then only sparge with 1 or 2 L ?
2. Doing small batch means a complete pack of yeast is overkill (and costly).
Can I use a pack of liquid yeast, create a 1L starter, use half (or less) of the start for my batch and store the rest in the fridge for a next time ?
3. I used 1 Gallon jug to ferment and to be honest It's not cool to wash and siphon. With the trub and the head space I need to keep, I only get 6 x 500 ml.
I have a 5 gallon bucket I could use instead, is it OK to ferment only 2.5 gallons in it ? 5 gallons is too much for me alone...
4. My bucket lid is fairly tight but is not 100% sealed (I plan to install a small ring to put an airlock on it).
Is it OK or I should try to add some kind of seal ?
Thank you very much for your help!