Bibbles's Bubbles
New Member
A few months ago, I started brewing 1-gallon batches and was hoping to get some feedback and advice. I used a kit at first, but after that my batches have been experiments based on reading recipes or just seeing what works. I have settled on this process for my batches, and they have all come out enjoyable so far but I am sure they could be better. Most of my yeast strains have been Ale (American, British, Cream).
My procedure normally goes like this:
Grain – 1lb, in bag
Hops - 1-2oz (pellets)
Yeast (2-3oz dry or 15ml liquid)
Heat 1 gallon of water to 155*F. Float grain bag in water for 60 min, keeping temp steady(150*F-160*F). Remove bag and drip over pot. Pour hot water (165*F) over grains until 1.5 gallons. Boil for 60 min (hops at 60, 30, and 10, if needed). Cool and transfer to glass carboy with an auto syphon, filtering out as much as possible. Top with water until 1 gallon. Pitch yeast and shake vigorously. Pop in an airlock and let sit for 2 weeks @ 68*F(closet) or 77*F (kitchen cupboard). On bottling day, combine 2 Tablespoons granulated sugar with 1 cup of water and boil for 5 minutes. Cool syrup and syphon beer from carboy onto cooled syrup, then into bottles. Cap and store for 2 weeks @ 68*(back in closet). After 2 weeks, cool and drink.
The main questions I have at this point:
Would it hurt the wort to add the grain to the cold water and bring it to temp together?
I was hoping to add more “grain” taste to some batches. Is the answer more gain, different grain(s) longer steep, or a combination?
Is it true that steeping the grains at a higher temperature (160*F-170*F) will help achieve a sweeter beer.
I have noticed some kits and recipes have a much smaller grain bill with up to 2 pounds of DME (for a 1 gallon batch). Does the DME itself bring something unique to the table or is it just convenience? Should the DME be transferred to the carboy or remain behind?
Will more time in the carboy (3-4 weeks or more) increase ABV or just allow for settling/drop out? I want to make sure I don’t end up too boozy to properly balance.
Is cold crashing after fermenting worth the risk or is it more cosmetic?
My batches tend to have sharp, small bubbles. Is there a way to accomplish a “smoother” finish and more head?
Is this procedure better for a different yeast strain or style of beer?
~Cheers~
My procedure normally goes like this:
Grain – 1lb, in bag
Hops - 1-2oz (pellets)
Yeast (2-3oz dry or 15ml liquid)
Heat 1 gallon of water to 155*F. Float grain bag in water for 60 min, keeping temp steady(150*F-160*F). Remove bag and drip over pot. Pour hot water (165*F) over grains until 1.5 gallons. Boil for 60 min (hops at 60, 30, and 10, if needed). Cool and transfer to glass carboy with an auto syphon, filtering out as much as possible. Top with water until 1 gallon. Pitch yeast and shake vigorously. Pop in an airlock and let sit for 2 weeks @ 68*F(closet) or 77*F (kitchen cupboard). On bottling day, combine 2 Tablespoons granulated sugar with 1 cup of water and boil for 5 minutes. Cool syrup and syphon beer from carboy onto cooled syrup, then into bottles. Cap and store for 2 weeks @ 68*(back in closet). After 2 weeks, cool and drink.
The main questions I have at this point:
Would it hurt the wort to add the grain to the cold water and bring it to temp together?
I was hoping to add more “grain” taste to some batches. Is the answer more gain, different grain(s) longer steep, or a combination?
Is it true that steeping the grains at a higher temperature (160*F-170*F) will help achieve a sweeter beer.
I have noticed some kits and recipes have a much smaller grain bill with up to 2 pounds of DME (for a 1 gallon batch). Does the DME itself bring something unique to the table or is it just convenience? Should the DME be transferred to the carboy or remain behind?
Will more time in the carboy (3-4 weeks or more) increase ABV or just allow for settling/drop out? I want to make sure I don’t end up too boozy to properly balance.
Is cold crashing after fermenting worth the risk or is it more cosmetic?
My batches tend to have sharp, small bubbles. Is there a way to accomplish a “smoother” finish and more head?
Is this procedure better for a different yeast strain or style of beer?
~Cheers~