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Old 06-14-2012, 12:38 PM   #101
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Originally Posted by jwalk4 View Post
What do you guys use for a fermenter when brewing 2.5 or 1 gallon batches?

Wouldn't a full carboy or bucket be too much head space and lead to "off flavors"?
I use 1 gallon glass jugs currently. When I eventually step up to 2.5 gallon batches i'll use a Mr Beer fermenter or a 3g carboy.

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Old 06-14-2012, 01:00 PM   #102
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There's a lot of talk about time here, including multiple posts alleging a small batch takes less time. My question to that is: How?

Don't you still have to do a 60 minute mash and a 60 minute boil?

Also, not to be argumentative, but this thread has had a dual effect on me: A) It's making me consider trying to do a small batch BIAB for fun, and I love the idea of SMaSH recipes this way. B) It has a distinctive vibe like all 5G brewers are somehow snobbish toward 1G brewers. I have never noticed that on the boards.

I get it if it actually saves time, but if you enjoy brewing, and the OP seems to have an attitude similar to mine, which is somewhat of a zen/calming thing, then why would that even be a factor?

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Old 06-14-2012, 02:52 PM   #103
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I am very interested in the 1g batches but am still confused about the yeast. Most recipes I've found call for liquid yeast making the small batches expensive having to buy a $7 pack of yeast. How can I translate to similar flavored dry yeasts? I've looked at the online calculators but am still a newbie so it is a bit confusing.

Anyone have any real good 1g batches I can try at first? Nice pale ale or kolsch or summer beer?

I haven't washed/reused any yeast yet but have 3 batches in primary that I am considering doing.

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Old 06-14-2012, 03:03 PM   #104
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Quote:
Originally Posted by jbaysurfer View Post
There's a lot of talk about time here, including multiple posts alleging a small batch takes less time. My question to that is: How?

Don't you still have to do a 60 minute mash and a 60 minute boil?

Also, not to be argumentative, but this thread has had a dual effect on me: A) It's making me consider trying to do a small batch BIAB for fun, and I love the idea of SMaSH recipes this way. B) It has a distinctive vibe like all 5G brewers are somehow snobbish toward 1G brewers. I have never noticed that on the boards.

I get it if it actually saves time, but if you enjoy brewing, and the OP seems to have an attitude similar to mine, which is somewhat of a zen/calming thing, then why would that even be a factor?
You are correct, you still need the same 60 minute mash and boil. However, the time it takes to heat your mash and sparge water is shorter since it's a lower quantity, the time it takes to heat the wort to boil is shorter, the time it takes to cool it is shorter. All of this adds up to a decent time savings.
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Old 06-14-2012, 03:17 PM   #105
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I'm a little in between. Although I only have 3 brews under my belt I have stepped it up a gallon each time. Mostly because, like you said, I don't have the room or equipment to go for a 5g and you only get 10 - 12 bottles out of it. Being someone who enjoys to share and have other try the brew, I then only get about half of that again. So I went to 2g and now at 3g which is still small enough given the space yet big enough that I can share it around and enjoy a good few bottles myself!

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Old 06-14-2012, 03:20 PM   #106
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And yes I also enjoy that small batches seem to force you to brew more often and gives you the chance to try a lager variety of recipes!

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Old 06-14-2012, 03:20 PM   #107
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i've only done one "1 gallon" batch, and it was actually just below 0.9 gallons - need to leave some headpsace for krausen in that 1-gallon jug.

i've recently purchased a 3-gal carboy, so i can make 2.5 gallon half-batches. my amarillo/optic smash is currently fermenting in it. i like the idea of not having to commit to a full batch. if my half-batch experiments work out, i'll make a full batch. otherwise, i'm out only half as much ingredients.

there is some time savings in making smaller batches but it's not a huge savings, and it's certainly not linear. for me it takes 5 hours to make a 5 gallon batch, my 1 gallon batch was close to 4 hours. so if effeciency was a concern, it makes more sense to make bigger batches for only a slightly larger investment of time.

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Old 06-14-2012, 03:26 PM   #108
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Originally Posted by TheMan View Post
You are correct, you still need the same 60 minute mash and boil. However, the time it takes to heat your mash and sparge water is shorter since it's a lower quantity, the time it takes to heat the wort to boil is shorter, the time it takes to cool it is shorter. All of this adds up to a decent time savings.
Ah ha! That makes total sense. Thanks.
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Old 06-14-2012, 04:21 PM   #109
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I am very interested in the 1g batches but am still confused about the yeast. Most recipes I've found call for liquid yeast making the small batches expensive having to buy a $7 pack of yeast. How can I translate to similar flavored dry yeasts? I've looked at the online calculators but am still a newbie so it is a bit confusing.

Anyone have any real good 1g batches I can try at first? Nice pale ale or kolsch or summer beer?

I haven't washed/reused any yeast yet but have 3 batches in primary that I am considering doing.
2 grams of dry yeast! Then I save my pack in a baggie in the fridge.
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Old 06-14-2012, 04:29 PM   #110
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2 grams of dry yeast! Then I save my pack in a baggie in the fridge.
Have you had luck reusing your dried yeast after 7 days?
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