If I double a mead recipe, do I need to double the yeast I put in to have the same fermentation time? I'm doubling a small batch from a half gallon to a gallon, would I need to add a second packet?

So far during all my brewing experience I've used (more or less) the correct hop variety, but with varying alpha acid content than required in the recipe. As far as bittering is concerned, I'm pretty sure that I'm doing the right thing by adding ((recipe acid %)/(actual acid %))*(recipe quantity). However I'm wondering if this is also the right thing to do for aroma additions. I.e. does the chemical component responsible for aroma (presumably some kind of VOC) always vary …

I'm planning on brewing a dead pony club clone, however I don't want to do the full 25L I'd rather do 10L or half it. So if I just half everything on the recipe e.g instead of 2.79kg of pale malt I used 1.4kg and so on with the rest of the malts, hops and yeast. Would this be the right way to go about halving it? Thanks in advance!

I'm a newbie one-gallon brewer (done 4 batches as for now). I tried several recipe sources and now I'm trying out the Brewer's Friend. The thing is that most of the recipes are 5+ gallon batches so I'm going to use Scale function which as I understood requires Equipment profile to be properly configured. Could someone recommend what the optimal settings should be? Or maybe you could share what do you use for your equipment. Here's my setup: 10-quarts wide …

I’m asking this because I’m thinking it might be possible to reduce the cost of my grain bill if the resulting mash efficiency can be increased to compensate for the fewer grains. The idea would be to then liquor back post boil to get to the same batch volume desired. I understand there is a limit to this saving because there will be a limit to the amount of fermentables in a grain. However increasing from say 60% to 85% …

To elaborate, the recipe I have was for 20 litre batch at OG 1046. I used my 12 litre (safely boilable) pot to mash the 4.3 kg grain bill specified for a 20 litre batch. My problem was that I only ended up with 12 litres of wort at 1044 in my FV after liquoring back. Despite keeping the amount of grain the same I didn’t end up with wort concentrated enough to get near my 20 litres target. Was …

A little over a year ago I did my first all-grain. I adapted it from some recommendations for a good Christmas ale. I listed the grains below. It was a huge success except for one problem. We ran out Christmas morning. I hit a fairly high gravity, 1.072. However I had a very low yield. With successive batches I learned that my problem was in the brew kettle. I have a very large heel. I need to boil roughly 7.25 …

I am currently only making wine in one gallon quantities but I am looking at increasing that. As a beginner is there more room for making a bad wine if there is more of it?

I would like to double the size of my batches from 5 gallons to 10 gallons without changing equipment. For example, let's say I have a 5 gallon recipe for an IPA. I know my mash cooler is big enough to mash at least double the grain bill for my 5 gallon recipe (I have brewed 5 gallon batches of strong ales which easily have more than twice the grain of my 5 gallon IPA recipe). If I mash twice …

I'm looking for some input as to whether my planned recipe looks right. I have only just finished my first ever brew and wanted to try my hand at pulling together my own recipe (but I am not skilled enough, nor do I have all necessary equipment to do all grain or start partial mashes, so would be looking at extract with some steeped speciality grains). At the same time, I have been drinking a lot of Brooklyn Brewer's Sorachi …

A lot of commercial brewer's websites give grain bills and hop profiles for their various beers. I was wondering if there is a way to take that information, perform some calculation on it (whether using software or just pen and paper), and figure out how much of each ingredient I'd need (% of mash as well of how much of each grain I would need) for a batch of a particular volume (1 gal, 5 gal, 10 gal, etc.). If …

I bought A 23 lt Muntons wheat beer kit. I plan to do primary fermentation in 19lt plastic fermenter with A 15lt volume. And after do A secondary fermentation with dry hops in A 15lt glass carboy. I Wonder if this beer can be too bitter to drink? Because designer volume for kit is originally 23 lt. But I only have these fermentors with lower volume

It seems most recipes out there assume 75 - 80% efficiency*. Seems sensible for homebrewer. but I consistently get 95%. I should feel lucky, but this means that I either: have too much alcohol for the "amount of taste" I get, or have everything too diluted to get proper percentage of alcohol. I don't know for sure why I'm getting this high extraction. Using way too much water is a thing of the past, but efficiency did not fall down. …

It's hard to find tannin powder as there is no wine making supplies in my country. There, I'd rather use raisin as tannin substitute in my wine making process. However, I'm not sure how the conversion of those thing. Anyone could give me some advice? The recipe needs 1/4 tsp of tannin and 1-1/2 tsp of acid blend.

I would like to starting making smaller batches (10L) but most of the recipes that I have found online are for larger batches. Luckily, it seems that you can scale down ingredients linearly but unfortunately I can't locate this feature in most recipe websites that I have tried so far. Can you recommend some free PC/Online tool that would have a large database of recipes and would allow in an easy way to scale down the recipes to smaller batches …

I'm getting ready to make my first Saison (all grain). This will be the first beer I've made that uses any kind of spice. The recipe I'm using is for a 5g batch. I'll be making a 20g batch. The 5g recipe calls for adding 1oz of Bitter Orange. If I was just scaling the recipe up linearly I'd use 4oz. My gut tells me this might be too much. Should I follow my gut and use only 2oz or …

I'm planning on brewing a double batch of "OktoberFAST" this weekend. I've used a few online brewing calculators and they seem to be giving me the wrong answer. I've always read that if more then 50% of your grain is Pilsner malt you should boil for 90 minutes. Normally every hour of boiling you lose a gallon of water. So if you boil your wort for 90 minutes you'll lose 1.5 gallons of water. So if I'm planning on making …

At this stage of my brewing experience I brew boxed recipes from my local HB store. My sister is getting married and I wanted to brew for the reception. I plan to brew 2 double batches from recipes I have had good luck with in the past. To make it easier, save time and be more consistent; I planned to just buy 2 boxes of each and go for it. Do I need to worry about any "Gotchas?" Thanks in …

Its easy for us homebrewers, but how difficult is it for a commercial brewer (whether it be small or large scale) to change a brewing recipe to affect the taste for small batches (10-100 bottles)? I've had a pretty cool idea but am unsure if its possible...

I plan on brewing 1 gallon batches. The problem is that most recipes are for 5 gallon batches. The scaling seems obvious: divide the amount of each ingredient by 5. With this in mind, a few questions: What about hops measured in AAUs (seen below)? Do these still get scaled down, even though they are a relative measure of acidity? How does yeast scale? I can't imagine dividing a small pack of yeast by 5 and having my beer ferment …