1-Gallon Brewers UNITE!

[forestGeek]

My LHBS has 1-gallon carboys so I have a couple of those. I also use one for bottling, the auto syphon stays upright and I can see when I'm getting near the end.

I recently found these barrel jars at a local store for around $20.00 and I think I'll get a 2-1/2 gallon for bigger batches. The top could easily be drilled for a fermentation lock. Here's an example of one...

http://www.amazon.com/dp/B000M9NMJA/ref=asc_df_B000M9NMJA2195142?tag=thefind0103633-20&creative=395261&creativeASIN=B000M9NMJA&linkCode=asn

 

[bleme]

These are a pretty sweet deal but getting an airlock in there is a hassle.

http://fresno.craigslist.org/atq/3210589387.html

 

[wmarkw]

Well I'm about to get back into the game. I have 4 1 gal primaries chilling right now waiting to be used. Took the summer off as I didnt want to fight the temps down here in the deep south. Now looking into a fridge fermentation chamber as my bath tub method will not fly with the kids using their bathroom now. finally. But damn I miss the hobby and to be honest I havent been on HB talk for a few months and I think I forgot all that I learned. I should have made my comeback last month so I could have some October beers ready to go. Think I will go with an easy recipe like Haus Pale Ale.

 

[rawkstar320]

I have 3 one gallon carboys, a Mr beer barrel, and a 2 gal bottling bucket.

 

[UnderThePorchBrewing]

3 six liter tap-a-draft bottles, a 2 gallon bucket for fermenting and also a 2 gallon bottling bucket and 2 three gallon better bottles

 

[divrguy]

Just dropped by the LHBS and picked up a 1.75 gallon AG Brown recipe i scaled down and 2-1gallon basic ales kits. The 2 ales will end up being either a single hopped amarillo, HBC 342, centennial or willamette. Since I don't know what these taste like by themselves, I will let the hop shine in these small batches. Also, I get to brew 3 batches and I love the fun of brewing. Then in a few weeks, brew another batch or two o the other hops. I love the variety.

I also BIAB so when I do my mash, it gives me time to get a workout in between. It's a very relaxing day.

 

[Leadgolem]

My LHBS has 1-gallon carboys so I have a couple of those. I also use one for bottling, the auto syphon stays upright and I can see when I'm getting near the end.

I recently found these barrel jars at a local store for around $20.00 and I think I'll get a 2-1/2 gallon for bigger batches. The top could easily be drilled for a fermentation lock. Here's an example of one...

http://www.amazon.com/dp/B000M9NMJA/ref=asc_df_B000M9NMJA2195142?tag=thefind0103633-20&creative=395261&creativeASIN=B000M9NMJA&linkCode=asn

There is a 2 gallon drink dispenser that I use. It is similar to the jar you linked to. I got it from my local walmart for $10.

I modified it so I could put the airlock in. If I was doing that again, I would drill a hole and install a wire grommet instead of trying to make a hole big enough for the plug. That would be much cleaner, and I wouldn't have had to try and adjust the lid so much. I put the plug to close to the edge of the lid.

 

[Desrever]

I started brewing with Mr.Beer August 21st 2011 August 25th I bought a brewers best 5 gallon equipment kit and a BB extract kit and did that for a few months then I bought the Brooklyn brew shop book and 4 1 gallon carboys and made a few of those recipes, bought beersmith and scaled down a few recipes from HBT that looked good in February I came across a deal on craigslist round barn brewery was selling 4 3 gallon carboys for 80 bucks.. I got them for 60 and have been doing 2.5 gallon AG recipes since then on my stove top I couldn't be happier, like others I like to have a variety I keg them up in 5 gallon Cornies drink several and bottle the rest with my Blichmann beer gun if they last that long, Life is good!

 

[rawkstar320]

Has anyone come up with clever ways to bottle you small batches? One gallon isn't allot, but my process takes forever.

Wash bottling bucket, spring filler, tubing, bottles, caps, auto siphon

Rack beer into bucket, add primer

Fill and cap beer

Wash everything again.

I spend more time washing than bottling. Seems like there should be a better way....

 

[IffyG]

When I bottle my small batch brews, I usually rack into another sanitized 1 gallon carboy to get the beer off the yeast/trub and then move the autosiphon into the second 1 gallong carboy and attach my bottle filler to the end of the tubing. I also use the carb tabs (the tiny ones that take 4 or 5 per bottle instead of priming sugar). Doesn't take very long at all.

 

[rawkstar320]

When I bottle my small batch brews, I usually rack into another sanitized 1 gallon carboy to get the beer off the yeast/trub and then move the autosiphon into the second 1 gallong carboy and attach my bottle filler to the end of the tubing. I also use the carb tabs (the tiny ones that take 4 or 5 per bottle instead of priming sugar). Doesn't take very long at all.

I've been thinking about carb tabs. Maybe I'm just slow and lazy....

 

[jwalk4]

Just want to double check with you guys, I can't seem to find a definitive answer. How much yeast do you usually pitch for one gallon?

3-4 grams?

 

[rawkstar320]

Just want to double check with you guys, I can't seem to find a definitive answer. How much yeast do you usually pitch for one gallon?

3-4 grams?

That's what I do, I tried 2 grams and didn't see much difference. I also use a secondary. I'm no pro though.

 

[forestGeek]

Just want to double check with you guys, I can't seem to find a definitive answer. How much yeast do you usually pitch for one gallon?

3-4 grams?

On my lower gravity beers I've pitched 2-3 grams. I haven't done a really high gravity beer yet, but I assume 4-5 grams for those. I use Mr. Malty Calculator (http://www.mrmalty.com/calc/calc.html).

 

[JeffoC6]

That's what I do, I tried 2 grams and didn't see much difference. I also use a secondary. I'm no pro though.

How do you measure out the yeast? What I mean is, do you sanitze a ramekin and the pour the yeast (either dry or liquid) into it and weigh it? If it's dry yeast, doesn't it get stuck to the wet/sanitized ramekin?

I've never "weighed" my yeast when pitching for 1-gallon batches. I usually go to mr. malty, find out how much I'm supposed to pitch, and then round up a bit to assure I pitch enough.

 

[forestGeek]

When I bottle my small batch brews, I usually rack into another sanitized 1 gallon carboy to get the beer off the yeast/trub and then move the autosiphon into the second 1 gallong carboy and attach my bottle filler to the end of the tubing. I also use the carb tabs (the tiny ones that take 4 or 5 per bottle instead of priming sugar). Doesn't take very long at all.

I do this same method (except I use Coopers tabs) and it works perfectly for me. Takes me about 30-45 minutes including clean-up.

 

[rawkstar320]

How do you measure out the yeast? What I mean is, do you sanitze a ramekin and the pour the yeast (either dry or liquid) into it and weigh it? If it's dry yeast, doesn't it get stuck to the wet/sanitized ramekin?

I've never "weighed" my yeast when pitching for 1-gallon batches. I usually go to mr. malty, find out how much I'm supposed to pitch, and then round up a bit to assure I pitch enough.

Since it is typically recommended that dry yeast is re hydrated prior to pitching, I usually sanitize a small glass measuring cup, measure yeast, add liquid. This way most of the yeast is suspended.

 

[gwdraper4]

Just want to double check with you guys, I can't seem to find a definitive answer. How much yeast do you usually pitch for one gallon?

3-4 grams?

About 1 teaspoon will do the trick, which comes out to about 3-4 grams. That's what I use every time unless I making something over 7% ABV, then I'll use a little more.

 

[gwdraper4]

Has anyone come up with clever ways to bottle you small batches? One gallon isn't allot, but my process takes forever.

Wash bottling bucket, spring filler, tubing, bottles, caps, auto siphon

Rack beer into bucket, add primer

Fill and cap beer

Wash everything again.

I spend more time washing than bottling. Seems like there should be a better way....

I can usually bottle my small batches from start to finish in about 20-25 minutes. It helps to have a small batch bottling bucket with a spigot on it. Read this and see if it helps: http://www.smallbatchhomebrew.com/assets/images/HowToBottle.pdf

 

[jwalk4]

On my lower gravity beers I've pitched 2-3 grams. I haven't done a really high gravity beer yet, but I assume 4-5 grams for those. I use Mr. Malty Calculator (http://www.mrmalty.com/calc/calc.html).

Thanks for the link, that'll come in handy in the future. Malty is telling me to use 2 grams, of dried yeast, for a one gallon batch of 1.050 ale, which sounds about right for what everyone else is saying. Thanks again guys.

 

[rawkstar320]

I can usually bottle my small batches from start to finish in about 20-25 minutes. It helps to have a small batch bottling bucket with a spigot on it. Read this and see if it helps: http://www.smallbatchhomebrew.com/assets/images/HowToBottle.pdf

Yep that's how I do it, except I use a siphon and spring loaded bottle filler. Guess I'm just lazy...haha

I just realized I have 5 batches bottled. I was going to make a few batches this weekend, but just realized I might run out of bottles! How many regular homebrewers have thus kind of selection?

 

[divrguy]

About 1 teaspoon will do the trick, which comes out to about 3-4 grams. That's what I use every time unless I making something over 7% ABV, then I'll use a little more.

Since I mainly use dry yeast and I always use dry yeast on small batches, i have a real accurate scale and use about 2 grams for a 1 gal normal gravity beer and bout 3 Grams for a 1.75 gallon.

 

[Leadgolem]

About 1 teaspoon will do the trick, which comes out to about 3-4 grams. That's what I use every time unless I making something over 7% ABV, then I'll use a little more.

x2 I've got a precision food scale, and my dried yeast came out to almost exactly 4 grams per level measuring teaspoon. Since it's kind of a pain, I don't usually bother weighing yeast anymore. I just use the volume conversion of 1 tsp=4 grams.

I did the weight measurement by placing a piece of paper on my food scale, and hitting the "tare" button to zero it. Then added 3 level teaspoons to the scale. The weight read 12 grams. On that extreme end of the scale my food scale is accurate to within 1 gram. So, my sample was between 11 and 13 grams. That makes it between 3.66 and 4.33 grams per tsp.

The paper makes a nice flexible funnel to pour the yeast into a starter, or your primary. This also works well for most other low volume dry ingredients. Measure everything out onto the paper, and then use that to pour it into the jug.


For bottling, I stick sanitized 750ml glass screw top bottles under the tap on the beverage dispenser. Then hit the spigot and fill the bottle. The spigot is to far from the bottom of the dispenser, but it's easy enough to tilt it when you get it mostly empty. I usually use the beverage dispenser as a secondary/bottling bucket instead of a primary. I also bottle pasteurize most of the time.

 

[mrgstiffler]

Has anyone come up with clever ways to bottle you small batches? One gallon isn't allot, but my process takes forever.

Wash bottling bucket, spring filler, tubing, bottles, caps, auto siphon

Rack beer into bucket, add primer

Fill and cap beer

Wash everything again.

I spend more time washing than bottling. Seems like there should be a better way....

You might try looking into the Tap-A-Draft system. They're perfect for small batches.

 

[chalmer9]

I'm tired of hearing all you big boy 5-Gallon brewers telling us 1-Gallon brewers to step up. A lot of us brew 1-Gallon batches because that's all we have room for right now, not because we're afraid of stepping up our game. Trust me, if I could, I would, but in the meantime I'm actually really feeling the 1-Gallon game. Here's why:

Brew Day takes me about 3-4 hours, which includes cleanup.

I know one of the main points from 5-Gallon brewers is that "if you brew something amazing, you only have 10 bottles of it." My response- "Yea? So?" If I brew something amazing, chances are I'll brew something else amazing, and then perhaps I'll go back and brew that amazing beer again. And again.

5-Gallon brewers are always so quick to tell me- "Why put all that work in for just 10 beers." I'm not sure about you guys, but I don't consider my brew days as "work." I'm an insurance underwriter by day, but thoroughly enjoy cooking and now, brewing. I love the processes, and feel that it actually calms me. So work? I think not...

And lastly, I love the fact that I always have new things coming out of my pipeline. Yea, I just finished up drinking a really great IPA kit, but as sad as I may be to see it go, I can't wait to crack open my Weinstephaner Dunkel clone next! I'd rather have a few of LOTS of things than 50 of the same thing for 3 weeks.

So to all you big boy 5-Gallon + brewers out there, don't be so quick to hate on us 1-Gallon brewers. While eventually we'll graduate to your status, in the meantime, we're totally feeling what we've got going right now, and it's just as enjoyable for us, as it is for you. :rockin:

*Disclaimer*
This thread is not meant to pick a fight or evoke negativity. It is simply in jest, although, steeped in believed truths

Cool story bro.

 

[bellmtbbq]

Here's how I bottle. I bought a six liter container at Walmart, it's rectangular, thin, like a book sideways, has a handle, and is super easy to fit in the fridge for cold crashing or lagering. I rack into it, and use the spout/faucet on the front to fill each bottle. I worry about oxidation so I pour the beer down the side of the wall. And then I cap it. Maybe fifteen seconds a bottle.

 

[YeastHerder]

Just want to double check with you guys, I can't seem to find a definitive answer. How much yeast do you usually pitch for one gallon?

3-4 grams?

I like using liquid yeast as it expands the style range. The White Lab vials are great. 1/4 of the vial to a 1 gallon batch is fermenting quite well in 12 hours or less. You can recap and store the remainder, just be careful to fully resuspend the yeast pellet before pouring off or you won't be adding the amount you think you are adding. As for shelf life, the tubes have a "best before" date that should be about 2 months away if your LHBS has decent turn-over. I've used them right up to that date without problems.

 

[JeffoC6]

Cool story bro.

Huh?

 

[SimonPascal]

Hi all, I want to start to brew 1 gallons (imperial = 4L) for my test batches. I have so many recipe ideas that if I make 5 gallons each time I would need 3 rooms to put all those carboy. I wonder what I need to get started and make my 4L batches each week. (I bottle in 500ml bottles). So I started to convert most of my recipe from 20L to 4L. Thanks for your help!

 

[dexclamation]

I do tons of one gallon batches and a few 2-3 gallon batches. I have a lot of recipes that need the kinks worked out of them so there's no point in having more than 10 mediocre beers sitting around. When I have a good recipe or clone to brew I normally do 3 or 5 gallons and let it add to my reserve. Honestly if I brewed five gallon batches all the time there would be too much beer in the house and I would either have to stop brewing for a long time or drink the same handful of beers for a year or so. I like variety but I don't hang out with enough beer geeks to give away that much beer.

Amen! I have the same reasoning + the fact I can't drink more than 2-3 beers a week due to doctor's advise (A previous physician told me I could not drink anymore, so I switched to a new beer loving one).

I'm gearing up toward 2.5 gal so I can use half cornies and bottle as needed.