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4

You can scale malt, hops and volumes linearly. While in principle hops don't scale linearly, it's almost linear, and depends upon your kettle geometry. It's not enough of a difference to worry about - the difference is less than the error introduced due to measuring your hops to the nearest 0.1g. Evaporation is also due to kettle geometry, although this ...


2

I am primarily a one-gallon brewer. I have never adjusted a recipe, so I can't answer the question on AAUs. But I can tell you from experience that you can "scale" dry yeast on pretty much a linear basis. My method: I use the Mr. Malty Pitching Rate Calculator, and then use this $6 digital scale to weigh the dry yeast. I overpitch slightly from Mr. ...


1

For adding things to finished beers it's not too hard. Our local micro does one keg every week of different things that they add to their normal brews. (coffee/vanilla porter, double dry hopped IPA, mango pale ale, tart cherry brown, etc). Most breweries also have a pilot system that's one or two barrels (31 or 72 gallons) that they use for testing recipes ...


1

It very much depends upon how you want to affect the taste - in particular where in the brewing process that change has to happen. Changes in the grist, mash, boil affect the entire batch. Changes in fermentation depends upon how many fermentors the brewery has. Finally there is changes in packaging. But even if your change could be delayed all the way ...



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