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I do a number of things, like using converted 6qt (1.5 gal) Cambros, which I often undershoot to 1.25 gallons these days. The Big Mouth Bubblers are also like 1.3 gallons or something like that, so you can do that as well. Beyond getting an oversized fermenter (and you only really need a spare...

Oh, and if you're concerned at all about hops, no it probably doesn't matter (except quite possibly in a sour with a, if memory serves, ~5 IBU rule-of-thumb limit), but I have a .01g scale, which you definitely need if you want to treat ~1-2 gal of distilled or RO water anyway, which is overkill...

Sadly I can't directly comment on the core of the question, which is - can you brew two (identical in recipe) batches back to back and have them taste the same? Because I haven't done so (yet) But I can say that my efficiencies have been within, surprisingly, 1% since my most recent set of...

I've thought a lot about doing this since I'm lazy and don't want to manually take refractometer samples every day, and my current problem with it is its purported loose accuracy - if I'm gonna drop $100+ on a gizmo, I'd hope it'd be within +/- .002 vis a vis gravity, with minimal calibration...

This may not be the whole story, but yeast packets are surprisingly big underpitches for 5 gallons - plugging in 1.060, 2 gal, and 5.5 g of dry yeast into this calculator shows that you're pitching half what's required, meaning possibly a stuck fermentation and likely some off flavors (maybe as...

I just pony up for a full yeast pack and pour in a fraction corresponding to what a yeast calc tells me, using a 100mL graduated cylinder. Easy, if by a few bucks the most expensive option Starters are tight, but I've yet to make one where I'm not pouring in at least like .05-.1 gal (200-400...

An astute observation, and I do have a glass one gallon fermenter with thermowell, but because it's a firm one gallon (no spare kräusen room), and becuase I can't add a sampling/racking port, I don't love it There's a big mouth ~1.3 gallon glass fermenter with a sampling port, which I may buy...

I'm going to make a full post soon, with brew day footage and pictures of each piece of gear and their magnificent Valhalla of a cabinet, but for now, here's a video I made of what I claim to be the most advanced one gallon brewery (shots fired!) Let me know if there's anything in particular...

I do this too, and it's a solid move, especially if you want to be able to monitor the gravity of your beer throughout (via refractometer). I've found that the lids don't create a perfect seal, though, so you may want to cut out a gasket if that bothers you

Nice! I've always been curious about using those for small mashes, so I'm very encouraged to hear it works And hell, if you ever "upgrade" to a HERMS coil, you've got your dialed-in water heater right there, no need to regulate flow in order to regulate temp!

I've been looking for a good stainless tea/hop filter, and there's just no market for a ~6" tall filter - it's way too much for tea, and too small for 5 gallon batches; but this may work, and I've just purchased this, so I'll let you know if I figure out a way to secure it!

THAT'S quite clever! I've been whirlpooling as of very recently, but even a conservative quantity of whole cone hops limits that technique's usefulness... And these puppies are just too big (my kettle has perhaps 7" of clearance for such a device) Further, I used to use a funnel with inset...

Haha noted! And thanks!

Perhaps it means someone should, for science, and I'm just that martyr

Ah! Well here we get into a very interesting set of superficial counterexamples, all valid in a sense, and all partial-solutions: frozen slushies are a great example, as are kegged cocktails, barrel aged cocktails (served as a uniform, single mixture), and even a common trick of pre-mixing...

Life imitates art, clearly! And chew on this, because that scene reminds me of a pet point of mine: the only sub-industry in the entire food and beverage industry to prepare "items" (food or drink) essentially from scratch is the cocktail industry. Isn't that weird? Making a tiny shot of beer or...

Interesting! And as you aptly point out and imply, I could easily burn 10 times the amount of grain needed in trials first. I hadn't considered that, but given my method I'd considered completely pulverizing the malt (maybe a spice grinder?) to flour and then, heck, filtering it through a coffee...

Ouch, but definitely - the extreme of this is just White Labs' yeast pouches - "brewing" beer as a tiny starter If the bags could hold pressure and you could, as with Wyeast's pitch bags, smack a chamber to release yeast into a ready-brewed wort environment, and if the bag could hold pressure...

Stay tuned for my "most advance 1 gal system in the world" post ;)

ResPECT for the sub-growler-sized batches. That's also wild. And exactly - comically similar to this now that I think about it - the "for free" sterilization is def a perk