The few times I've tried to modify a recipe for a one gallon fermenter have been dismal failures. Either too hopped or too malty or not enough or some other reason that makes the effort a drainpour.
Does anyone have any 'rule of thumb' pointers or other advice regarding just doing one gallon batches? I was mainly thinking of some high gravity novelty ales that I'd never begin to drink all 5 gallons or give enough away too justify dumping all that money into the ingredients required.
Does anyone have any 'rule of thumb' pointers or other advice regarding just doing one gallon batches? I was mainly thinking of some high gravity novelty ales that I'd never begin to drink all 5 gallons or give enough away too justify dumping all that money into the ingredients required.