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I'm making one right now with cinnamon sticks, nutmeg shavings, peppercorns, orange zest, and vanilla bean. I actually didn't add any to the boil. Instead I'm making a spice extract (a jar with some vodka and all of the spices thrown in) and I will add at bottling time to about a quarter of my batch. I've heard from some people that adding spices during ...
Most things will scale just fine linearly, the exception being hop utilization. Wort gravity has an effect on utilization; the higher the gravity the lower the utilization. This is why extract brewers who don't do a full wort boil get less utilization that a full wort boil; the gravity of the wort during boil is higher (they then add water after boil to ...
Basically, yes. Small batch brewing is great for what you're talking about experimenting with different ingredients, recipes, etc. They guys at Basic Brewing Radio do it all the time, and here's a pretty good article from BYO, but in general the proportions of the ingredients should be the same. So, if the small batch is 3 pounds 2-row, and 2 pounds wheat, ...
I always boil and cool my priming sugar solution and add half of it to the bottling bucket. I rack about half of the beer into the bucket and then add the rest of the priming solution as the remainder of the beer is flowing. Afterwards, I use a [sanitized] brew spoon to very gently stir the beer in the bottling bucket. As long as you avoid churning it and ...
The two methods I've used have been: Put the sugar solution in the bottling bucket, then rack carefully to that from the fermenter. The movement of the incoming beer is plenty to mix in the sugar. Siphon or carefully pour the sugar solution on top of the beer, then stir it with a sanitized spoon very slowly for ~5 minutes.
Treat them like other additives (cardamom, rosehips,etc). You can do either. I will add things at the end of the boil to impart more subtle flavor or if I want it to be more noticeable during the fermentation (similar to when people add oak). I had good success adding a couple of cinnamon stocks during the fermentation. I would treat vanilla bean in ...
I currently brew at a 1.5 gal system. The big things I noticed moving from a 10 gallon rig were the changes in brew house efficiency and hop utilization. The dead loss at the bottom of your mash tun and kettle will be more pronounced. Longer sparging and whirlpooling are suggested.
Haven't done anything with cinnamon, but have used a high quality vanilla extract (only alcohol extract, no sugars). I use some right at the end of the boil and another infusion in the secondary. I've had good luck with it and with the high alcohol nature, I didn't experience any issues putting it in the secondary. Keep in mind a little goes a long way. If ...
I use cinnamon sticks for a week in secondary fermentation to great effect. Lightly boil for 10 minutes in minimal water and add if you're worried about contamination. In a 5 gallon batch one stick adds a nice hint in an average ale but will be strong in anything light. Two sticks is for Christmas beer IMO. Vanilla I've used in late boil and during ...
I used fresh cut basil (a whole bouquet with flowers) at the end of the boil. I expected the hot flavor of the basil to come though (like eating a basil leaf). Instead I got a wonderful Christmasy flavor like the anchor steam Christmas beer.
I generally add spices at the last 5 mins of the boil for ground spices. I'd say 15 mins is fine for most whole spices. Did you add a whole, unpeeled orange into your wort?
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