Originally Posted by tom_m
So if I wanted to try making some wild new recipe...would there be any good way to do so in a smaller batch?
(then later be able to double/triple/etc. the ingredients?)
Anyone have any working methods for this?
I could really end up with something that just doesn't taste right and having 5 gallons of it would be a spectacular waste.
Also, with smaller fermenters, I could try several experiments at a time and save on the cost of a larger fermenter and also save space. If I were to try 3 or 4 different recipes...where am I going to store all that while it ferments for 2 weeks? I don't have a large area to store that.
A half gallon or a gallon would be an ideal size....Could I convert a spring water gallon bottle into a fermenter?
1 gallon jugs, like the type that they have at Whole Foods filled with apple juice, are great for stuff like this. A #6 stopper with a hole in it for your airlock works great. Obviously you'll have less than 1 gallon of beer in the end after trub losses and headspace/blowoff, but you'll get the point. You could brew in a 1/2 gallon growler (or 2L bottle for that matter), but to me I don't see the point. I've made starters just about that big
But it would be possible, absolutely.
As far as where to store it, that's something you'll have to figure out. We don't see into your home to tell you where things will fit. Also, why are you thinking about doing 3 or 4 at a time while experimenting? Like one batch split into three fermenters with three different yeasts? Or three different recipes with one yeast? Each one will be work in itself, including note-taking, gravity measuring, taste testing, and brewing it up in the first place. That is four different starts and ends. Why not just do one start a time (or 2?), so you can keep track of things as they happen, and you'll have a sixpack or so to drink in the end.