MedBrewer
Well-Known Member
- Joined
- Oct 19, 2012
- Messages
- 194
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- 14
I kinda have eyes on a blueberry wheat recipe
Let me know what recipe you use if you don't mind, I've been thinking of making a nice smooth flavored wheat also
I kinda have eyes on a blueberry wheat recipe
Don't do it!!! I brewed one 2 years ago and my wife has been bugging me to make it again ever since!
Let me know what recipe you use if you don't mind, I've been thinking of making a nice smooth flavored wheat also
Well was it great to her and not so great to you? lol I just thought it sounds interesting... Got any good suggestions?
It was good, but nothing that made me say "I have to make this again!". Also, I am a bit of a penny pincher and it was by far my most expensive beer to date. $8 in blueberries for a 3 gallon batch and I wouldn't have been able to tell it was blueberry without someone telling me. That was probably it's biggest fault; it didn't taste like the one I had in my head.
I just thought it was funny that you posted that a few minutes after my wife asked for it again.
I would never have thought that a significant amount of fermentation would occur at refrigerator temps...........
H.W.
Nervous about the concerns people have expressed over adding bottling sugar, then crashing........ A strategy I devised to allow me to cold crash a larger amount of beer than would fit in my fridge, by crashing a gallon at a time in a gallon ice tea jug, I gave in and bottled after 2 days. The crashing had the desired effect. Crystal Clear Beer........ A thin layer of sediment was on the bottom of the jug. I bottled using the spigot on the one gallon jug which was less than ideal, but worked. I left the sediment and the beer I couldn't recover, in the jug, and repeated my process...... I took the appropriate amount of sugar, boiled it with a small amount of water, added it to the remaining sediment and small amount of beer (hot), then refilled the gallon jug. I will do this a third time Friday. I have no expectation of problems.
Most homebrew recipes are formulated for 5 gallons (19 L) of beer. To scale a recipe down linearly, just multiply the amount of each ingredient by your batch size, then divide by the batch size specified in the original recipe. For example, if a 5-gallon (19-L) recipe called for 9.0 oz. (0.26 g) of crystal malt. A 3-gallon (11-L) recipe for the same beer would require [9 x 3 / 5 =] 5.4 oz. (0.15 kg) of crystal malt. Of course, at a smaller scale, you may be boiling more vigorously, boiling your full wort, cooling quicker and doing other things that will affect how the recipe turns out. Take good notes and use these as a guide to making recipe adjustments.
Thought that I would solicit the help of some experienced 1 Gallon Brewers. I'm going to do a 2.5 batch and split it between to 1 Gallon carboys. My first time brewing, scaling, anything....
The Original Recipe for Cream of 3 Crops:
11.50 gal Batch
Ingredients:
------------
12.00 lb Pale Malt (2 Row) US (2.0 SRM) - 5.4 kg - 5400 g
4.00 lb Corn, Flaked (1.3 SRM) - 1.8 kg - 1800 g
1.00 lb Minute Rice (1.0 SRM) - 0.45 kg - 450 g
1.00 oz Williamette [5.20%] (60 min) 28.34g
1.00 oz Crystal [3.50%] (60 min)
I scaled it using the following guidelines:
This is what I get for a 2.5 Gallon batch:
-----------------------
Ingredients
-----------------------
2.1 lbs two row - 0.94 kg - 940 g
.71 lbs corn - 0.32 kg - 320 g
2.72 oz rice - 0.078 kg - 78 g 0.17 lb
5 g Williamette [5.20%] (60 min) 5 g
5 g Crystal [3.50%] (60 min) 5 g
Does that look about right?
I've been told elsewhere to up the 2 Row & Corn Maze and this should help with my OG. Is that necessary? What say you?
Thought that I would solicit the help of some experienced 1 Gallon Brewers. I'm going to do a 2.5 batch and split it between to 1 Gallon carboys. My first time brewing, scaling, anything....
The Original Recipe for Cream of 3 Crops:
11.50 gal Batch
Ingredients:
------------
12.00 lb Pale Malt (2 Row) US (2.0 SRM) - 5.4 kg - 5400 g
4.00 lb Corn, Flaked (1.3 SRM) - 1.8 kg - 1800 g
1.00 lb Minute Rice (1.0 SRM) - 0.45 kg - 450 g
1.00 oz Williamette [5.20%] (60 min) 28.34g
1.00 oz Crystal [3.50%] (60 min)
I scaled it using the following guidelines:
This is what I get for a 2.5 Gallon batch:
-----------------------
Ingredients
-----------------------
2.1 lbs two row - 0.94 kg - 940 g
.71 lbs corn - 0.32 kg - 320 g
2.72 oz rice - 0.078 kg - 78 g 0.17 lb
5 g Williamette [5.20%] (60 min) 5 g
5 g Crystal [3.50%] (60 min) 5 g
Does that look about right?
I've been told elsewhere to up the 2 Row & Corn Maze and this should help with my OG. Is that necessary? What say you?
You might want to use caution in dividing a 2.5 gallon batch into 2 1-gallon carboys. Even with a blowoff tube, you may not be giving yourself enough headspace if you fill 'em both to the brim. Try either a mr. Beer fermenter or a 2-gallon bucket. Or, use the carboys and scale the recipe down to 2 gallons. Good luck!
Sent from my iPhone using Home Brew
You might want to use caution in dividing a 2.5 gallon batch into 2 1-gallon carboys. Even with a blowoff tube, you may not be giving yourself enough headspace if you fill 'em both to the brim. Try either a mr. Beer fermenter or a 2-gallon bucket. Or, use the carboys and scale the recipe down to 2 gallons. Good luck!
Sent from my iPhone using Home Brew
Has anyone tried a reverse immersion chiller for small batches? I am thinking if a copper or stainless cool run through a cooler of ice water. The beer would run inside the coil and straight into the fermenter.
Isn't that just a Jockey Box?
Yes, I've heard it called that also. Think it would work with one gallon of boiling wort?
I am a one gallon brewer and just found this thread. Thank you for all of the info!
Has anyone tried a reverse immersion chiller for small batches? I am thinking if a copper or stainless cool run through a cooler of ice water. The beer would run inside the coil and straight into the fermenter. I had been warned that this cool 5 gallons, but what about one?
I was reading through your website and facebook page about brewing a beer everyday for a year....quite a challenge. I assume you want a quick and easy way to cool your beer....it doesn't get any easier than an ice bath in the sink. Easy set-up and almost no clean up.
Here's a thought....have you thought about doing some no-chill brewing. I've done some batches where I let the wort cool overnight right in the kettle...put the lid on it and forget about until the next day. Pour in to my ready to go fermentor...pitch the yeast and you're good. Just a thought....
6 minutes to cool one gallon in the sink. I use about 2 1-gallon ziplock bags full of ice. I put the boil pot into the sink, dump the ice around it and then fill the sink to the same level as the wort in the pot (so it doesn't float weirdly). I sorta slosh the pot around in the ice water and I stir the wort with the spoon I've been using during boil and that definitely helps it to cool faster.
Not joking or guessing. I was down to 180 in 6 flat, was closer to ten when I would walk away and let it cool on it's own.
Sent from my iPhone using Home Brew
If the ice is in zip locks........ why not in the wort?
H.W.
If the ice is in zip locks........ why not in the wort?
You could I guess...if you're sure you got the zip lock bags sanitized...then again I wouldn't but that's me.
I wouldn't worry about sanitizing anything I put in boiling hot wort..........
I wouldn't worry about sanitizing anything I put in boiling hot wort..........
Anybody tried running a continuous brew where you have a favorite type of beer? I've tossed the idea around of linking a boil kettle to a small cone bottom fermenter, with a valve at each end of the connection.
Your brew process would go like this actually........... (6.5 gallon cone bottom)
1: Start your mash,
2: Sterilize bottles, and "inject" bottling syrup using a large syringe
3: Bottle 1.5 gallons from your secondary and cap them.
4: Open the valve on the primary and draw 1.5 gallons into the secondary fermenter
5: Run your boil.
6: Open the valve at the boil kettle allowing hot wort to flow to the valve on the fermenter
7: Cool your wort
8: Open the valve on your primary fermenter and transfer the cooled wort to the primary.
With a good strong fermentation going in the sealed primary fermenter, you would never be introducing any microbes to the brew so the process should remain fairly sterile.
Small changes would be introduced incrementally........ different hops and grains within your style of choice. It would be an interesting transition............ 1.5 gallons out of 5 gallons.....
H.W.
I use a 2.5 gallon fermentor myself glad you posted this what are the boil times for this ?
Yeah. I was just going to eyeball it and put a little extra in each (But not to the brim.) so that I could to gravity readings. Maybe not the best idea. I just don't have one of those refractometers and I don't want to lose a lot.
I've definitely pushed the limit before myself with filling well above the one gallon mark. Just at bare minimum use a blowoff tube and don't bother with an airlock until days later.
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