Hey guys,
2011 was a rough year on ol' Fierce Beard. Without going into too much detail, I'm about to move into a shithole with:
1: No yard
2: A communal kitchen
This will virtually halt my all-grain brewing, and I can't see myself occupying the stove for several hours while somebody wants to make a pizza. While I will be able to break out the old mashtun at friends houses from time to time, I want to brew with more regularity than that. I'm thinking about making 1 gallon batches on a camp stove in my room and fermenting them in growlers. I can handle scaling down the recipes, but I'm concerned about the yeast - Do I need to worry about over-pitching with such small batches? Would, for instance, a single WL vial or Wyeast smackpack over-saturate my beer with yeast? Should I get back to dry yeast and measure it out in a teaspoon?
Any help here would be hot....