What is Picobrewing?
Picobrewing is making a very small volume of beer at home. Since US microbreweries make up to 465,000 gallons of beer a year and this technique makes about a half a gallon this is almost exactly 1 millionth the size of a microbrew placing it firmly in pico scale.
Sorry this post is a little hard to understand. Updates will be coming soon with a better explanation. Until then post questions if you have them.
This very small batch of all grain brewing is a practice in anticipation of trying to grow and brew a beer entirely from home.
MAKE THE EXTRACTION CONTAINER.
Wrap packaging tape around 3/8" vinyl tubing.
Drill small holes in the end of tube.
Drill a 3/8" hole in the cooler and pull the tube with the tape through it.
Cut a four inch segment of the tubing drill holes in it and attach it to the T intersection.
Add 168 deg water to 1lb of barley.
Maintain a temp of 155 for 1 hour and then recirculated for 15min.
Add 1.5qt of 170deg Sparge water while draining the remaining fluid.
Boiled with 0.5oz Cascade hops for an hour. And then transferred to a 1.5qt cider bottle with a fermentation lock.
Chill the bottle and when cool pitch American ale yeast.
Lots of fun bubbles will start coming out of the fermentation lock.
Once this process is done (5-7days) it is time for secondary fermentation.
Start by cutting a bevel in your leftover tubing. This allows you to siphon out of the fermenter without picking up the gunk in the bottom.
Carefully sterilize all of your equipment (More tubing, another container the size of the fermenter) Now siphon the beer to the new container. Clean and sterilize the fermenter. Now siphon the beer back into the fermenter.
I leave it in secondary for a few weeks before bottling. This works great for bottling in one 1L Grolsch bottle.
if this does not make sense: