Originally Posted by griffinspire
sorry forgot to put the ounce measurement there. As far as roasting the peppers interesting idea. I'll have to upgrade my kitchen fans before doing that however.
Still doesn't sound like much head space. I would place the one gallon carboy in a 5 gallon bucket to help with cleanup. I think this will blow over. I haven't done a one gallon batch or tasted a de-seeded pepper, but that is the fun part about home brewing you can make what you want.
Not sure about your living conditions, but maybe roast the peppers on the grill outside?