I REALLY want to get to brewing again. All my gear is in Idaho, and not coming back to me. At the moment, I can’t swing building a new brewery. I’ll get there over the winter, but right now I’m thinking of doing mini AG batches on the stove. One or two gallon. Is there anything different I need to be aware of, as opposed to my old twelve gallon batches?
at a minimum you need a large size nylon or tulle bag, and a 2 or 3 gallon kettle. When I do it I like to use one of those little lunch mate coolers, the ones that are big enough for a couple six packs. but you can also do it right in the kettle and put the mash in a warm oven to maintain temp.
there are a few other guys on that will expound a bit more. I only do it once in a while
Doing my first BIAB in about 1 1/2 hours. The appeal for me is I can do AG on the stovetop in small batches with minimal time and cleanup. For you starting back up with no equipment the appeal is that all you need is a pot, bag, thermometer, hydrometer, and something to ferment in. Maybe a colander.
It depends on your situation. I wouldn’t do it for ten gallons. In my situation the time saved is the difference between being able to do it once a week or once or month or less. I’ll be going from one 5 gallon batch/ month to four 2.5 gallon batch/month. And getting better faster through repetition and experimentation.
Sounds interesting. Going to have to get to reading more witwhen I get in bed tonight. I like the short time it takes. Now that I have two kids, I don’t have the free tone like I used to.