I'm a bit late to the party but enjoyed the video all the same and thought it very informative. I've only brewed extract before but dipped my toes in to a 1gal all grain kit 2 weeks ago. Just waiting for the end result before I start thinking about larger batches. Thanks again 😊
Glad it was helpful! I have not brewed many 1 gallon batches lately. I find that 2.5 gal batches are a sweet spot for me. They are easy to brew on my stove and it is enough beer to share if it turns out, but not enough that it takes months to drink up.
Great video thanks! I use the same method for my partial mash but I mash in the pot and wrap in a towel and sleeping bag and it only looses 1-2 degrees C. Saves you needing another vessel to mash in. I also use a hop-sock to put the hops in for a nice clean wort/beer but yours is super clear!
Great video for someone like me. I normally make wine and mead and want to get started making beer. Only one critique... spigot is spelled and pronounced with a "g" 😂. All joking aside I'll be doing this method before diving in head first to 5 or 10 gallon batches.
Good luck! I am not sure where my "spicket" pronunciation came from...maybe it is a mid-west US thing? I tend to make 1 gallon extract based batches for things like trying out a new hop or a yeast. I find that 2.5 gal all-grain batches are a good balance between effort and the amount of beer produced. 5 gal batches are good for recipes and styles that I know I will like, but 5 gallons can be a lot of beer to go through for me.
Love the video and your explanation! When you transferred your wort from the mash tun/cooler to the boil kettle, what was your pre-boil volume? Just looking for data on equipment and boil losses. Thank you and cheers!
Glad you enjoyed the video. I don't think I actually measured my pre-boil volume. I started with 1.5 gals of water and the recipe called for 2 lbs of grain. My recipe in BeerSmith predicts 1.4 gals pre-boil volume (plus 0.3 gals boil off and 0.1 gal kettle loss). I ended with a little more than 1 gal into the fermenter, so one or more of those numbers were off a bit. Starting with 1.4 gals might have been better.
Yes, the cubes dissolve very quickly. In a 12 oz bottle, one of the 2.3 gram cubes will get you to the 2.6 volume level. That is a little higher than some styles call for, but it works well. The biggest downside is lack of flexibility for different carbonation levels and different size bottles. Note, the boxes with 198 cubes per 1 lb is what gets you 2.3 grams. There are also boxes with 126 cubs per lb, and those would be 3.6 grams each.
I usually condition my bottles for about 2 weeks in upstairs bathroom that is usually mid-70F then move them to a lower level that is upper 60F. Cold storage would be ideal, but I don't have fridge space for that.
@@sammyreyes63they shouldn't explode if you use the right amount of priming sugar or tablets. Because eventually there is no more sugar for the yeast to consume.. did ur gravity reading show a complete fermentation? If there was residual sugars then that could've been the reason you had bottle bombs. Im not sure if you use priming sugar for cider or if you use whats left after fermentation. Well either way i hope this information helps you out in some way or another, no one likes wasted alcohol especially one that goes boom! Btw ive heard some people leaving to age their bottles for over a year.. Even currently i have multiple bottles that have been conditioning for over 2 months in the closet..
Hi what was the thermal giant flask thingy you used please . I'm UK based and given the energy prices were facing this would be ideal as I'm looking at only making little batches
The insulated cooler that I have is a "Rubbermaid Victory 2 Gal. Red Cooler" that I picked up at the local Home Depot (hardware big box) for around $12 US. It works okay. One flaw is that the lid has no insulation, which is probably fine when used for cold beverages. So I tend to throw a few towels over the top for a little more insulation.
I could not find a record. It could be that with the small volume I did not mess with a gravity reading with my hydrometer. For a while I struggled getting accurate readings with my refractometer, but the last few times I have tried I was able to get a reading that matched closely with the hydrometer.
BIAB makes it pretty easy to scale to different sizes, say 1.5, 2, or 2.5 gal batches too. But yeah, often when I am about 3 gallons through a 5 gallon batch, I find myself drinking pints just because I want it gone so I have room for another beer.
I hate beer. I just started researching this shit to do something nice for my dad Then he more or less quit and now I’m just doing it to prove to myself that I can Maybe my brother could take it
@@CascadesHomebrew I’m very picky about what I drink (hard to find something I can actually handle/enjoy) Anything I brew will be mostly for other people
I'm a bit late to the party but enjoyed the video all the same and thought it very informative. I've only brewed extract before but dipped my toes in to a 1gal all grain kit 2 weeks ago. Just waiting for the end result before I start thinking about larger batches. Thanks again 😊
Glad it was helpful! I have not brewed many 1 gallon batches lately. I find that 2.5 gal batches are a sweet spot for me. They are easy to brew on my stove and it is enough beer to share if it turns out, but not enough that it takes months to drink up.
I'm currently on my 2nd 1gal brew (presents from my kids). Making the house smell like a brewery just before bedtime 😂. I will sleep well tonight
Liked and subscribe. Great content and pacing. Really appreciate the explicitly labeled segments of the video! Easy to skip around.
Great video thanks! I use the same method for my partial mash but I mash in the pot and wrap in a towel and sleeping bag and it only looses 1-2 degrees C. Saves you needing another vessel to mash in. I also use a hop-sock to put the hops in for a nice clean wort/beer but yours is super clear!
Glad you enjoyed the video. I should play around with just insulating the kettle. That is what I do for my larger batches.
Thanks, this is a great idea! This'll be great for test batches that I can scale up
Good video. Bottling 5 gallons takes me half a day I need to try this.
Great video for someone like me. I normally make wine and mead and want to get started making beer. Only one critique... spigot is spelled and pronounced with a "g" 😂. All joking aside I'll be doing this method before diving in head first to 5 or 10 gallon batches.
Good luck! I am not sure where my "spicket" pronunciation came from...maybe it is a mid-west US thing? I tend to make 1 gallon extract based batches for things like trying out a new hop or a yeast. I find that 2.5 gal all-grain batches are a good balance between effort and the amount of beer produced. 5 gal batches are good for recipes and styles that I know I will like, but 5 gallons can be a lot of beer to go through for me.
Interesting video, I like your style :)
thanks, appreciate the videos.
Love the video and your explanation! When you transferred your wort from the mash tun/cooler to the boil kettle, what was your pre-boil volume? Just looking for data on equipment and boil losses. Thank you and cheers!
Glad you enjoyed the video. I don't think I actually measured my pre-boil volume. I started with 1.5 gals of water and the recipe called for 2 lbs of grain. My recipe in BeerSmith predicts 1.4 gals pre-boil volume (plus 0.3 gals boil off and 0.1 gal kettle loss). I ended with a little more than 1 gal into the fermenter, so one or more of those numbers were off a bit. Starting with 1.4 gals might have been better.
Do your sugar cubes fully disintegrate in the beer in the bottles? I was wondering about this method
Yes, the cubes dissolve very quickly. In a 12 oz bottle, one of the 2.3 gram cubes will get you to the 2.6 volume level. That is a little higher than some styles call for, but it works well. The biggest downside is lack of flexibility for different carbonation levels and different size bottles. Note, the boxes with 198 cubes per 1 lb is what gets you 2.3 grams. There are also boxes with 126 cubs per lb, and those would be 3.6 grams each.
4 weeks in the bottle at what temperature? At what point do you put in fridge? At first I thought it would explode.
I usually condition my bottles for about 2 weeks in upstairs bathroom that is usually mid-70F then move them to a lower level that is upper 60F. Cold storage would be ideal, but I don't have fridge space for that.
@@CascadesHomebrew I thought four weeks sounded rather long. I once let some apple cider go too long. Had some bottles explode.
@@sammyreyes63they shouldn't explode if you use the right amount of priming sugar or tablets. Because eventually there is no more sugar for the yeast to consume.. did ur gravity reading show a complete fermentation? If there was residual sugars then that could've been the reason you had bottle bombs. Im not sure if you use priming sugar for cider or if you use whats left after fermentation.
Well either way i hope this information helps you out in some way or another, no one likes wasted alcohol especially one that goes boom!
Btw ive heard some people leaving to age their bottles for over a year.. Even currently i have multiple bottles that have been conditioning for over 2 months in the closet..
Hi what was the thermal giant flask thingy you used please .
I'm UK based and given the energy prices were facing this would be ideal as I'm looking at only making little batches
The insulated cooler that I have is a "Rubbermaid Victory 2 Gal. Red Cooler" that I picked up at the local Home Depot (hardware big box) for around $12 US. It works okay. One flaw is that the lid has no insulation, which is probably fine when used for cold beverages. So I tend to throw a few towels over the top for a little more insulation.
Good video. Informative 👍
nice! what was your final gravity?
I could not find a record. It could be that with the small volume I did not mess with a gravity reading with my hydrometer. For a while I struggled getting accurate readings with my refractometer, but the last few times I have tried I was able to get a reading that matched closely with the hydrometer.
@@CascadesHomebrew ok, if you had to guess based on taste, would they be like a 5+% or less?
@@MrCaseymetallic I note and OG of 1.047. I would estimate a FG around 1.010, which would mean 4.9%.
I’ll have to give this a go.
5 gallon batches are becoming a bit much.
BIAB makes it pretty easy to scale to different sizes, say 1.5, 2, or 2.5 gal batches too. But yeah, often when I am about 3 gallons through a 5 gallon batch, I find myself drinking pints just because I want it gone so I have room for another beer.
Was your dad in Star Wars?
May the force be with you.
Dont knock me around too much, I am new and I don't understand the "smash beer" term.
SMaSH = Single Malt and Single Hop...a simple beer made with just one grain and one hop variety. It can be a good way to learn about new ingredients.
@@CascadesHomebrew thanks
Music sux
Thanks for the feedback...hope you enjoyed the video!
I hate beer. I just started researching this shit to do something nice for my dad
Then he more or less quit and now I’m just doing it to prove to myself that I can
Maybe my brother could take it
Good luck with your brewing. There are plenty of options other than beer.
@@CascadesHomebrew
I’m very picky about what I drink (hard to find something I can actually handle/enjoy)
Anything I brew will be mostly for other people