ChocolateMaltyBalls
Well-Known Member
If you buy online it's usually by the pound, local homebrew shops will measure out exactly (by weight). If you have brewing software it's pretty easy to scale a recipe from 5 gal to whatever size you want.
Figure I could test a blonde on her!
I wanted to do a 1 gal pale ale with dried sweet orange peel & was wondering how much to put in ? Just did an American wheat & used .2 oz at flame out
Question:
1-Do I need a full package of yeast for a 1 gallon batch or can I get away with 1/2 pack?
2-I converted a 5 gallon recipe that calls for .25oz of hops for bittering, flavor & aroma.
For 1 gallon it is .05 oz. how the heck do I measure .05 of an oz?
Do I just use 1 pellet?
Anyone have a good 1 gallon blonde recipe, either extract or AG.
SWMBO is a corona drinker, and I dont want to make 5 gallons of a clone.
Figure I could test a blonde on her!
(Yes I understand the innuendo in that last sentence!)
I've used 1/2 a packet of dry yeast for 1 gallon batches without issue.
For making small measurements, a scale like this will work well. Converting to grams may also be helpful.
I've used 1/2 a packet of dry yeast for 1 gallon batches without issue.
For making small measurements, a scale like this will work well. Converting to grams may also be helpful.
I mentioned to the guy at my LHBS I was going to split the yeast into 2 batches.
He got worried that I won't use the yeast in the same day.
I assured him I was going to close the pouch, place in an ziploc bag and vacuum all air out.
He warned me about possible infection .
Everyone else is reusing yeast with no issue, right?
I've actually re-sealed yeast packets with a Food Saver (on seal only... no vacuum). I think that's overkill, though.
You just need to be reasonably cautious. Don't go waving the open packet around... don't breathe into it... don't leave it sitting open on the kitchen counter for a few hours. Just fold it over as soon as you've measured your portion out, and put a paper clip on it. Risk of infection is pretty minimal as long as you minimize handling and get it back in the cold storage quickly. If you're really nervous, put the open, clipped packet in a ZipLock bag and squeeze as much air out as you can.
Notty
Brewing up 1.25 gallons of 1.115 wort for an imperial Belgian porter today! This is a huge beer in tiny batch form
I have those ziploc vacuum seal bags, with the hand pump.
I can suck all the air out and then throw in fridge or deep freezer
I was going end up making 1 batch Saturday and then another batch in 2 weeks.
Now my issue is using the same yeast for 2 recipes that all for different yeasts
Centennial blonde (notty)
Cream ale -(05 )
Just have to decide which one to use for both.
Any ideas?
Silly question, but I can not find it while searching HBT on my phone.
How much strike water for 1.5# grain for a 1 gallon batch?
Edit:
Found calculation which instructed me to use 1.8 quart
I assume you mean 1.8 gallons? Otherwise, are you sparging with 2.2 quarts + loss amounts (grain absorption, dead space, burn off, etc)?
Actually at 1.25 qt. Per pound (which is the typical rate) it would be 1.8 qts. For strike water.
Well.... 1.89 qts. is pretty close to 1/2 gallon. It's not going to be make or break either way.
The 2.93 gallons of sparge is a little high unless you experience a large boil off.
Edit: I think I read your post wrong, but I consider mash water and strike water to be the same thing. So, perhaps you mean 1.89 qts./lb. for sparge water. Which is only ~4.6 qts. total water. that doesnt give you much boil off. In my experience, if you set up your equipment profiles the calculator are pretty accurate.
fermentation times remain constant.Thanks for help.
Hit target numbers using 1/2 gallon mash (155F) & 1 gallon sparage (170F).
After 1 day of constant bubbling my bucket has slowed down considerably!
With my 5 gallon batches I usual go 3 week primary.
Does a 1 gallon batch need 3 weeks in primary or since it is smaller only 2 is acceptable?
fermentation times remain constant.
48 hours and the bucket is no longer throwing gas out the airlock
I have a little over a gallon of 1.120 wort fermented with wy3787. It just dropped clear-ish after 5 days. Probably not gonna be ready for a bit, but I would agree that smaller batches can have some funny effects on fermentation and fermentation time. I've bottled a lot of my typical 1.5 gallon batches after 5-6 days. Makes great beer, so I don't necessarily subscribe to the "mandatory two weeks primary and three weeks in bottles." I've had delicious beer after 5 days in fermenter and a week in bottles. Of course, this was a session wheat (4.5%), but still.
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