Small scale BIAB

[Dmerner23]

Alright folks,

This has been on my brain. I want to start experimenting with different flavors, grains, hops, adding weird flavors, to create my own. I don’t have a lot of space right now and thinking about practicing on 2 gal batches to perfect recipes (so a: have more space and b: not much waste if product isn’t good lol) Opinions on worth on buying a small fermenter (3 gallon max) to make sure it doesn’t oxidize or is a 5 gallon okay? Is this all trial and error? Thoughts and opinions.

Cheers Folks

 

[videojunkie1208]

SS Brewtech makes a 3.5 gallon brew bucket.

Anvil makes a small fermenter.

Any of the 5 gallon conicals will do 1/2 batches.

 

[RPh_Guy]

https://www.morebeer.com/products/fermonster-3-gallon-ported-carboy-spigot-included.html
https://www.morebeer.com/products/plastic-spigot-bucket-sediment-block.html

 

[snarf7]

I used to do this a lot when I was learning, once I had the fundamentals down I would make my brew day a 5 gal batch, but in 5 different 1 gal carboys. I learned a lot from it (quite a bit of what NOT to do .. haha). You just have to have all your ducks in a row so you're ready to go, I'd usually have 2 or 3 pots going so I'd be starting out with 2 or 3 different mashes and then mix it up from there, different yeasts, different whirlpooled hops or dry hops, it was a lot of fun

 

[kevin58]

I use an ordinary kitchen stock pot and same bag that I use on my larger system to mash and boil with. I use a 3 gallon jug from Lowe's as a fermenter.

 

[Dmerner23]

Awesome thanks for responses folks. I’m just racking my brain to get the most efficient setup for me. Lol while being able to expand

 

[Leezer]

I’ll just add that I use 3G Better Bottles for my 2.5G batches. Smaller batch experiments are fun and a great change of pace and so it may be worth it to have smaller fermenters on hand. I do 1G ish experiments since my usual size is 2.5.

 

[InspectorJon]

I'v been doing a series of single hop brews using the same grain bill and yeast for the last several weeks. I use a small Big Mouth Bubbler and put 5 qts of wort in it to end up with a 12 pack. Good way to experiment.

 

[Leezer]

+1 to the small Big Mouth Bubbler

 

[Chetbrews]

if you are kegging, you can ferment in a standard 5 gallon corny keg. I make 2.5 gallon batches and this has been my preferred method for the past 5 years.

 

[videojunkie1208]

if you are kegging, you can ferment in a standard 5 gallon corny keg. I make 2.5 gallon batches and this has been my preferred method for the past 5 years.

Can you watch your gravity, and then seal the keg to carbonate?

 

[Steven Barrett]

if you are kegging, you can ferment in a standard 5 gallon corny keg. I make 2.5 gallon batches and this has been my preferred method for the past 5 years.

I had very poor results fermenting my last batch in my corny keg. The taste was quite yeasty and Belgian-clovey. My initial reaction was yeast stress due to higher temperature (but I fermented in a relatively cool area 65-68 degrees) or a possible yeast mutation. The yeast was S-05 repitched from a batch that was lacto-soured then boiled wort. I regrettably also pitched the sour liquid the yeast was living in which may have contributed to the off flavors.

In terms of preventing oxygen ingress, the fermenting in keg seems like a no brainer and I have a floating dip tube, but after my last experience I am hesitant.

 

[RPh_Guy]

The taste was quite yeasty and Belgian-clovey. My initial reaction was yeast stress due to higher temperature (but I fermented in a relatively cool area 65-68 degrees) or a possible yeast mutation. The yeast was S-05 repitched from a batch that was lacto-soured then boiled wort.

This off flavor is definitely the result of a contamination.

 

[Chetbrews]

Can you watch your gravity, and then seal the keg to carbonate?

Yes, I just use a tap that can attach directly to the liquid post and pull gravity samples as I need them. you can also put the lid on as you get close to final gravity to carbonate the batch.