I usually pitch 1/3 pack and have always had good results. US/05 and Notty is what I've been using in my batches.
abrdnck said:I made a 1-gallon batch of IPA and used a whole packet of US-05. Fermented really clean and it is the best beer I have ever made.
Just wondering - for those who use less than a full pack of yeast, do you throw out the rest or save it for another batch? Add it to some wort to make up a starter?
I live in Canada, and a packet of US-05 is about $4 - not excessive, but adds up when doing lots of small batches. That being said, I would rather throw out half a packet of yeast than contaminate a batch.
I would be worried about getting a "yeasty" taste if I pitched a whole 11g packet into one gallon. Is that a valid concern?
When using a half pack, I fold the pack in half before cutting open. After pitching, I squeeze out any air and tape closed. Then refrigerate. It keeps.
HopsterMacBrew said:Sounds silly, but I'm actually really excited about this! Thanks, everyone - I'll let you all know how it turns out.
I going to brew my first BIAB and first small batch (1.5 gallons) on Friday - a dry stout! I've done several extract and partial mash 5-gallon batches but am finally making the switch. This forum has given me so much information... Sounds silly, but I'm actually really excited about this! Thanks, everyone - I'll let you all know how it turns out.
Ok. So I just brewed my first BIAB. I made a 1.5 gallon Irish Stout recipe that I found on beertools.com and scaled down. Generally, I really like this method and I'll definitely be brewing more BIAB batches in the future. Being my first all-grain brew, I was way off on my mash temp (165!). I also overestimated my water loss calculations so now I have more post-boil wort than anticipated. As a result of these gaffe, my OG reading is extremely low. Instead of 1.047 it is 1.032 My immediate thought is to add some dark DME to increase the fermentable sugar without thinning out the body.
My question is this: Is there an easy way to calculate/estimate roughly how much DME I should add to bring approximately 2 gallons of wort from 1.032 to 1.047?
The way i just found out how to scale down my recipies is you take your grains, or hops and everything else, and multiply by what volume you want and divide by the volume of the recipe. So if you have 9 lbs of pale malt and you want a 3 gallon recipe but the recipe is for 5 gallons this is the equation: 9 X 3 / 5 = 5.4 pounds of pale malt.I have been brewing partial extract kits 5 gallons,and I want to make a 1 gallon batch but have no idea how to either cut ingredients from a 5 gallon kit,which I wouldn't really wanna do anyways.
HopsterMacBrew said:Ok. So I just brewed my first BIAB. I made a 1.5 gallon Irish Stout recipe that I found on beertools.com and scaled down. Generally, I really like this method and I'll definitely be brewing more BIAB batches in the future. Being my first all-grain brew, I was way off on my mash temp (165!). I also overestimated my water loss calculations so now I have more post-boil wort than anticipated. As a result of these gaffe, my OG reading is extremely low. Instead of 1.047 it is 1.032 My immediate thought is to add some dark DME to increase the fermentable sugar without thinning out the body. My question is this: Is there an easy way to calculate/estimate roughly how much DME I should add to bring approximately 2 gallons of wort from 1.032 to 1.047?
leesmith said:So this calculator is pretty handy: http://merrycuss.com/calc/gravityadjustmentextract.html
hi guys... it's been a long time
looks like i will be home for a while now, so likely will be starting up the brewing cycles next week.
anyone still around from last year?
dadshomebrewing said:hi guys... it's been a long time looks like i will be home for a while now, so likely will be starting up the brewing cycles next week. anyone still around from last year?
Gents, how have you been! I still stop by and read this thread almost every week. Took on a life of its own.. Lol. Been experimenting with some small batch meads, wines, ciders, metheglins cysers etc. I promised the wife and daughter that I would try to find something they would like and in the mean time, I'm finding some of them aren't so bad.BigRock947 said:Hey dads....I'm still here. Good to see ya back.
Komodo_brewer said:So I am still very new to home brew and this 1 gallon batch is very in enticing for me. Been search and reading around and a little confused on the starting volume of water. I have read you start at 2 gallons and the grains will absorb 1/2 gallon and boil off will take another 1/2 so you end up with 1 gallon. This will be All-grain Then there is another set of instruction I read that you start with 1.5 gallons and grains will absorb 1/4 gallon and the boil will take 1/4 gallon, you end up with 1 gallon. Then there's boil time, I have also read 45 minute boil and 1 hour boil. Can anyone help to clarify this for me. Thanks!
riha said:Hello fellow one galloners! Been reading this thread for a while, very good info. Took some time to read it through (6 brews, I think). Anyway, I have been struggling with head retention, or the lack of it, and as a cure I am trying to get less trub to my primary. I'm doing 5 liter BIAB brews and previously I have just dumped everything in, break material and all, just sieving the hops out. After reading a BYO article "Fabulous Foam!" I decided to try to get rid of the trub as well. The big boys seem to be fond of whirlpooling but I have not managed to get any kind of success with it. So my question is, do you people whirlpool and have success with it? I'm trying to decide if I should try to improve my technique or just give up and try to figure another method of trub removal.
sumbrewindude said:Also, while I'm thinking about it - anyone have any major glaring issues with the cheap refractometers from Amazon/Fleabay? Was looking at a RSG100ATC, I'm okay with BRIX. Would be nice to get OG/FG without losing so much wort (not a lot there to play with!)
Enter your email address to join: