Post #1 made 3 years ago
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 packet of yeast could cost as much as my grain bill on a small batch. Do I just use a 1/5 of a packet of dry yeast? But then I am limited to that one strain and to dry yeasts in general. If I'm using liquid yeasts, do I grow a starter and split it up for later use? How do I keep a variety of yeast around that can be used to make different styles of beers? I like Belgians as much as I like clean hoppy beers, or an English style beer. All need a different yeast to ferment with. Any advice on how to keep brewing small but save my money for more malts and hops?