Cedar Rapids Brewing Society

OK, I'm getting ready to take the plunge into homebrewing, and this is the first of what will likely be a whole string of questions. I'm wondering if it might be a good idea to start off with very small batches? I'll probably go with extract to start and possibly add some specialty grains to that once I get my feet under me.

Most of the kits, equipement and recipes, are geared towards the 5 gallon batches. However, I was thinking I could do more experimenting by working with gallon or maybe 2.5 gallon (easier to half recipes) batches. Does anyone do this? Is it too impractical?

Thanks,
Randy

Working with small batches has its advantages and disadvantages.

The big disadvantage is that it is really just as easy to do 5 gallons as it is to do a 1 or 2 gallon batch.

The big advantage is as you said you can experiment with different things. One thing many people do is; you do your 5 gallon batch then divide the batch into smaller units and experiment with different yeasts and other items in your secondaries (Corriander, extracts, fruit, orange peel, vanilla, cocoa, etc...).

As far as extracts go, that really is the way to start the adventure. No muss, no fuss, just pour in the extract bring to boil add hops. Then progress to a partial mash, then all grain if you want to take it to that level.

Here is a link to a short article in BYO about small batch brewing. I am certain there was a lengthy article on the subject in the past year also, but I may be wrong. I will check at home tonight if I think about it.
http://www.byo.com/component/resource/a ... le-brewing

I think it is a cool way to experiment with crazy stuff without dedicating ones self to an entire 5 gallons. Also great if you don't drink a ton but want to brew a lot. You can make fantastic extract beers. Many guys in our club do. I brewed extract with grains for a few years before jumping to all-grain. Keep it simple and if the hobby catches on you can stay where you are at or become as technical as you so desire. I love that about the hobby. You can make great beer a lot of different ways.

I would really like to try a lot of different styes, but don't have space for too many 5 gallon jugs or buckets. Plus there is the time factor and supplies such as bottles to think about. On top of that, I don't drink a lot of beer myself, so with 5 gallons I'd be giving a lot away (assuming that what I make is drinkable) or dumping.

Once I get better at it and develop some styles I like and can do consistantly I would do a few 5 gallon runs a year.

My biggest concern about this right now is ingredients. Is it practical to do extract brewing on a smaller scale? For example, will things like malt extract keep resonably well once opened (if kept in the fridge or frozen), and do the things like yeast packets come in sizes appropriate?

Thanks,
Randy

Sounds like the way to go for you. Also, save yourself some money and just clean and use the bottles from beer you can buy at the store. Don't spend money on new/unused bottles. Just make sure the bottles are crimp on and not the twist offs. To make things easy, pour the beer in to a glass and immediatley rinse the bottle. Then cleaning is often not necessary beyond a rinse. Also, I have extra bottles if you need some.

You will be OK with the packages yeast come in. You won't need to do a starter which will keep things simple and save you time. I wouldn't worry about using too much. That is usually not an issue. It is a bigger issue to not have enough yeast.

Welcome to the forum.

Extract brewing is an easy and cheap start to homebrewing. Less equipment to buy and not as much variables to worry about.

2.5 gallons would be easy for recipe conversion and you could do it in a 3 gallon carboy or better bottle. You can get those at the Center point Rd Hy-vee Drugstore. I wouldn't buy a starter kit unless you really want one. I think you could get most pieces you need for less money.

The dry extract doesn't need refridgerated once it's opened, just keep it in an airtight bag. I'm not sure about the liquid.

Stop by a meeting.

Tom

I guess I should also introduce myself while I'm at it. I'm one of the new poeple who came to the last meeting. I've seen some of you several times at tastings @ Benz etc, and I was at the Millstream event. I never would have even thought I could do this until you all convinced me.

Thanks also to Brando for letting me come over to his place last weekend to watch him brew a batch!

Randy

Randy, great to see your stepping up to the challenge. I would go for some stove top brewing for sure, and use the Dry malt extract this way you can use as little or as much as you want and not have to fuss as much with spoilage as liquid malt tends to age faster but most of all darkens over time. The dry stuff is more concentrated so your going to have to adjust your recipe if it calls for Liquid.

I still luv to do stove top batches, especially in the winter when I don’t feel up to pulling out the big propane burner and such. Its more important to me that you brew than not, so do what you enjoy so you don’t brew a batch get discouraged and let your equipment collect dust like so many people I know. I like the consistency in DME and LME so I tend to use it a lot and if I’m going to get my equipment out, I like to bang out 2-3 brews in a session which is hard to do the all grain method.

Just let me know how many batches it takes before you have your first boil over J

And hats off to Brando for taking a new brewer under the wing..


From: carrisr [mailto:brew-tech@crbeernuts.org]
Sent: Wednesday, March 03, 2010 6:07 PM
To: brew-tech@crbeernuts.org
Subject: Re: Small Batches


I guess I should also introduce myself while I'm at it. I'm one of the new poeple who came to the last meeting. I've seen some of you seeral times at tastings @ Benz etc, and I was at the Millstream event. I never would have even thought I could this until several of you convined me.

Thanks also to Brando for letting me come over to his place last weekend to watch him brew a batch!

Randy

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