First post
I really like doing small batches. Small batches are super easy (no lifting, clean up is quick and easy) and your brewday can be accomplished on the stove and in the kitchen sink without little to no blood or sweat involved. As long as you have enough small fermentors, there is no limit to how many small batches you could do. Theoretically, I could line a shelf in my closet with small fermentors and have a solid pipeline full of variety at all times. The problem I run into is with yeast. A...
Last post
I use dry yeast, a new packet for each batch that I do, which is usually a 2-2.5 Gal batch.
Dry yeast is pretty inexpensive but most importantly, I can accurately measure dry yeast for the correct pitching rates.
I tape up the packet of unused dry yeast and put it in the fridge. I just brewed my third small ale batch over the weekend from the same packet I first opened on aug 15th - that's 10 weeks - and the morning after pitching the last batch, I observed fermentation as active as the...
