Will be brewing personal creation....question in temps

[eic1600]

I have done numerous 1 gallon batches from CraftaBrew's line, but I got a little "bored" with the kits and decided to just play around with ingredients, etc. I have pondered developing my personal creations for awhile, and having just received an all-grain kit from Brooklyn Brewshop, I was pushed over the edge. I sort of glanced a few English Ales (my preference) for something of a base idea.

I am not expecting genius, and I am more or less playing around with the ingredients. I decided to select Nottingham yeast (no reason at all...really the reason is absurd, but it will have to do). Anyway the question.

First. It will be a gallon batch. I will eventually move up to 2.5 or 3 (whatever is available). I have a refrigerator that works until it is loaded with food then it suddenly goes bonkers so we don't use it. Anyway I plan on using that to maintain a 65 degree temp (temp control is digital). Is this a good idea? I presume a temp strip would be useful. I don't really have the time to play around with buckets, ice, and wet tee shirts at the moment.

The ambient temp in the house is usually 70F, and I usually place the glass carboy on the ground. I know that fermentation increases the temps slightly, but with less volume in a gallon--compared with those people doing 5 gal batches--I wonder if the cold tile counters that a little? I still plan to use the fridge if it is a good idea. At any rate, I know the Lallemand Brewing calls for roughly 65F, and I figured that sitting on the ground in a closet would probably not work.


Yeast. They suggest re-hydration, and I am not opposed to the extra step, but for a 1 gal should I? I have heard both sides, but it seems that everyone is speaking in context of a 5 gal batch.

Also, I will have plenty of leftover ingredients. I plan to use those a few days after for a second batch. Do I need to wrap/freeze them? I suspect that the yeast will need to be wrapped and refrigerated, but the grains, hops, etc?


Thanks...and sorry for the long winded question/story...

 

[dkennedy]

Welcome!
-If you have the option to control temperatures, then take it
-Rehydrating dry yeast is always a good choice and a way to be nice to your yeast, even if you have extra
-Seal and refrigerate unused yeast
-Seal and freeze unused hops
-Store grain in a cool, dark, dry place
- Use leftovers as quick as possible...great excuse to brew more!

 

[eic1600]

Great, thanks.

I plan on brewing tonight and then another batch on Saturday. I don't have a way to seal the bags (space savers, etc), but I have seen others suggest wrapping the package as tightly as possible, then wrap in foil, and then place into a sandwich bag. I suppose for a few days that should be fine.

 

[tooldudetool]

I wouldn't worry about rehydrating with a 1 gallon batch, its estimated you lost 50% of your yeast by sprinkling directly into the wort, so just double the recommended amount, probably just half the packet. Temp control is key, so definitely take advantage of that..

 

[Aristotelian]

Temp control: I would get the strips. Only a couple bucks and just nice to have. Who knows how accurate the thermostat on your fridge is.

Personally I could not devote my fridge to brewing for two weeks at a time, and your house is already within the range of a lot of yeasts. I would just ferment at room temp, and only use the fridge if I was having a problem...but if you can use the fridge, go for it.

Rehydrating: Not a big deal either way.

Leftovers: by all means save them for your next batch. I would try to get leftovers only of stuff that you think you will use, especially if you are buying milled grain (which is supposed to have shorter shelf-life). Base malts are pretty versatile and can be repurposed to your next batch, but crystal malts and specialty grains might sit on your shelf for a long time.