Greetings,
I ordered the go pro 1 gallon small batch and got the chinook IPA with it … Well my first ever boil following the instructions exactly yielded about 3-4 qts of actual liquid while starting with 10. I mean i can deal with 8-10 beers once bottled, but this would of made 3-5. I read online after that small batch deos have issues with evaporation. So i contacted the live chat and someone suggested adding water back in after to compensate?
Good Idea?
How much should i ad back in?
Does it need to be boiled/boiling water
WHEN do i ad it in, Into the kettle before siphoning or into the fermenter afterwards?
sorry I have so many questions, basically i am brand new at this and i am asking for as detailed aprocess to retain as much beer as i can before bottleing. Anyone done this or have any advice?
Thank you in advice if you take the time to read/help me
This sounds like it is an extract brew. I would top off the wort in the fermentor with chilled RO or distilled water to the one gallon mark. A water jug that has not been opened previously can be considered sanitary.
First mark your fermentor at the one gallon level by adding a measured one gallon of water. You can use tap water to do this. Rinse and sanitize afterwards.
A good idea. I think I answered your other questions in the following description of my brew process. If not (or if you have additional questions), feel free to ask!
I’m currently brewing one gallon extract batches using the “Little Big Mouth Bubbler” that is also in the Go Pro™ Small Batch Starter Kit. So much easier than the one gallon carboy! I typically pour from the kettle to the “bubbler” - no siphoning needed when going from kettle to primary.
Just after “flame-out” on the boil (just before starting cool down), I’ll top off the wort in the kettle with distilled water to the 1 gallon mark (I use my stirring spool to measure from the bottom of the kettle). Then I cool the wort in the kettle to about 65* before pouring into the bubbler. This typically gets me 9-10 bottles (probably filled to about 10 oz) - 10 if I take one FG measurement, 9 if I take a couple of FG measurements - FG measurements are 4oz each
I used a permanent marker to mark the 1 gallon line on the outside of the “bubbler”. I also use an erasable glass marker to write notes on the “bubbler” (but be aware that water will erase the notes). And it’s easy to add a “stick on therometer” on the side of the “bubbler” to monitor fermentation temperature.
Edit (Jan 3): Why do I top off to one gallon in the kettle (rather than fermenter)?
Occasionally, I brew a 2 gallon batch (starting with concentrated wort), then split the batch into two for fermentation (explore different yeasts, …). In these recipes, I top off to 1 gallon, then add a 2nd gallon in the kettle before starting cool down. So adding back water in the kettle, or adding the extra gallon of water, occurs in the same place in all my recipes.
Thank you everyone! i really appreciate the feedback and help! … Since i have 2 of the same recipe on the way via mail, I will try each method you guys suggested. Adding water back in the kettle and after in the fermenter. I will see if they flavor is altered so i can see what works best for me …
I definately will mark my jug at 1 gallon also to see how much wort i yeilded, great idea.
Thanks!
