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I told you to stop following me with that webcam
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I do a lot of small scale brewing - 4 litre batches mostly. I find it a great way to make more adventurous brews. It's great on time as well - you can easily get a brew done in the evening after work.

I do partial mashes in the oven. Preheat the oven to 65. Mash in an oven safe pot and bung it in for an hour. sparge into my pot on the stove and add my extract(I tend to add this in the last 15mins).

This is also the way I do meads - much more affordable and you wont miss your demi-john as much while the mead is aging for a year.

Adeptus set me up with 4 demi's and they have become one of my most irreplacable pieces of kit.

It looks gorgeous - which kind of Hallertau hops did you use?

They were just Young's Hallertau with a fairly low %AA.

was the beer transferred to a second demijohn when adding the priming sugar before bottling in this case?

good article by the way...I'll probably start off with small batches like this

oh and another thing about the smal batches, how do you decide on the amount of sugar to use?