1 mL out of 100 mL is probably too high in concentration already, i.e., overpowering. Try 1 mL at a time in 1000 mL. Take tiny sips and you can pretty much ignore the 1000 mL going down to 900mL or whatever.
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Am I just being impatient?
Keith and I have bumped into each other previously on this topic...
I've been making a smoked apple ale for years as well. This year I decided that I don't really like the smoke too much so I'll delete that from my recipe as a personal preference. I basically make a small 2-gallon BIAB batch of beer, then warm up a gallon of cider on the side to about 160-170 F for 15 minutes to sanitize and add at the very end of the boil, to make a total of 3 gallons apple ale. It's quite delicious. Tart with just a hint of apple, not in your face appley, but pleasant. I heat my cider but don't boil it, and this helps prevent the cloudiness you would get otherwise.
Carbon monoxide should be your concern, not condensation.
With respect to a small amount of yeast, for a half-batch (2.75 gal), would that be say, 1/8 of a packet of dry yeast?
Also, can I assume that post-fermentation, the type of yeast would not matter? I have a Belgian Golden Strong fermenting right now. I used Wyeast 1388 and made a starter. I have a packet of Bry-97 in the fridge.
you might not want to ruin your beers for the sake of a graph!