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Die someone just starting out. 1.5 gal bucket with a airlock is going to be the best way to start. Or using glass gallon fermenters for beer. Kombucha is not something you want in a carboy. The mother gets hard to take out. One of those glass dispensers with a tap and a big screw on lid quite well

It is just a lighter gravity. Read about it in BYO magazine a few years ago.

A gallon of Scottish light bottled and a Belgian single that should be in the fermenter later today. New year's resolution was to make time for hobbies, so going to try and brew atleast twice a month.

Not beer but my current one gallon wine attempts. Multiple versions of mixed berry wine and a bit of blueberry

Bottled a one gallon NEIPA today and put a SMASH IPA in the fermenter. Wanted to test a new hop

Smoked a lovely Gammon today.

Looked at it yes. But at that price I can buy a few normal 1 gallon kegs ferment in them and transfer under pressure should the fancy take me. That said many of us still brew one gallon in our glass fermenters and bottle.

I'm going to give that recipe a go. Autocorrect for the win...

First time in a while that I'm making something that isn't a Skeeter pee or apple wine base. Plumb and apricots are ridiculously cheap so I had to start making a wine. Doing something between Jack Keller and Emma Christensen's plum wine recipe.

smoking some venison today - fillet and a small roast. Also smoking some of the off cuts for the dogs.

Here is one of the reasons I like glass. There was a pellicle. If I was fermenting in plastic I would have tossed the fermenter.

90% of the time I ferment in glass. I have 8 1.2 gal carboys and 2 1.3 gal carboys. Works well and almost never goes out the airlock. In summer if it is very warm O use a 3 gal bucket.

I've made a few yes. Backsweetened they are very tasty. I have used juice when I could get some, but more often frozen berries.

Started a gallon of hard cider today.

Love the colour. Sounds like a decent wine.

I theoretically have an off day in the week as I work at least part of the weekend. Every second or third week that becomes brew day. Generally between 1 and 2 gallon batches. 1 if I have enough to last me a month, 2 if I've been busy and start running short. Brewing can take as much or little...

That we do.

Brewed 2 gallons today to make a split batch. Half got Nottingham yeast and the other yeast harvested from a Belgian Karmeliet.

Holy Homebrew for beers. Brother Andrew's for wines.

Looking at the American Homebrewers Association membership will give you an idea od home many there are that are part of that association. But many don't join a club. In South Africa, where I am, clubs are few and far between. Many of us have been brewing for years, but have never joined any...