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HardyFool

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THANKS.

What do you suggest I try next on the difficulty scale as my 2nd batch?

As I like all beer, whatever I brew< i'll drink -- if it's drinkable.
No prob! And I encourage others to jump in, but I'd recommend anything fairly flavorful, and non-lagered. A few options along those lines would be Bitters, Brown Ales, Porters, Irish Reds (tis the season), Wheat Ales (particularly with fruit), or if you want something lager-y, I'd do a California Common, Kellerbier, or Schwarzbier using (very specifically) Lutra Kveik, since it works well even with minimal temp control (read: probably your setup)

For sours, if you have some time on your hands and want to go straight into the deep end without making garbage, you can grab some SourPitch, make some wort (but don't boil it), pitch maybe a .5-1 g per gallon (if you don't have a .1 or .01 g scale...maybe get one first), wait like 48-72 hours, then boil and hop it, ferment it with Lutra or US-05 or something forgiving, et voila. I've included one such example that I'm brewing literally today. Toss in like 12-16 oz of (thawed, room temp) frozen fruit, like ten days in, and then wait like another 7, then bottle to 2.5 vols using this calculator

The recipe's for 1.25 gallons, so cut everything down to 80% if you want a flat gallon
 

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All sounds good save for the sours -- not a big fan, guess I lied when I said I'll drink any beer.

However, while sours are off my list, I do actually like rauchbier and am guessing no one on this forum has ever tried that? That's probably a PhD level beer.
 

HardyFool

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All sounds good save for the sours -- not a big fan, guess I lied when I said I'll drink any beer.

However, while sours are off my list, I do actually like rauchbier and am guessing no one on this forum has ever tried that? That's probably a PhD level beer.
Joke's on you, I'm a smoke fiend. Here's a recipe from a while back that I remember loving, very heavy on the smoke; I used high pressure lager yeast, but Lutra's probably a better choice, and people seem to dig Kveiks generally with smoke flavors
 

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Well, that's a smackdown. I have not idea how to even infuse a wort or mash with smoke.

I guess all I can reply is that I have been to Weltenberg a couple of times.

Man, am I going to enjoy this hobby.
 

HardyFool

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Well, that's a smackdown. I have not idea how to even infuse a wort or mash with smoke.

I guess all I can reply is that I have been to Weltenberg a couple of times.

Man, am I going to enjoy this hobby.
There are a few approaches, but yeah fortunately smoked malt is a thing, and it's by a mile the simplest approach. And I'm sure you will - Bon Appetit!
 

Exception13

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G'day,

I've made 1-gallon batches based on recipes found here. He has a PDF with recipes for many different styles of beer. The ones I've tried are really good beers. All you have to give him for the PDF is your email address - he has a no-spam promise. Hope that helps.

Cheers!

Chris
 

Elric

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I've made of his (beercraftr) 1G recipes too, they're pretty good.
Same here, his recipes were the first I tried after my introductory two partial mash kits. After making a couple of his recipes I was confident enough to start making my own.
 

treacheroustexan

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We just got a new stove that I’m trying not to ruin. I usually mash my one gallon batches with a sous vide stick and boil it on the stove. Can anyone recommend some sort of electric element or hot plate or something I can buy to boil one gallon batches (~1.5-2 gallons of wort) without the use of my stovetop? Just curious how many other people were going this route.
 

ba-brewer

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There are some nice relatively inexpensive induction burners if you want stay electric.

I use a propane camp stove for my 1 gal batches, but plan to make a small electric boil kettle i can use my with existing controller.
 

Exception13

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Can anyone recommend some sort of electric element or hot plate or something I can buy to boil one gallon batches (~1.5-2 gallons of wort)
There are some nice relatively inexpensive induction burners if you want stay electric.
+1 on the induction cooker if your kettle is induction ready.

Chris
 

mashpaddled

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All sounds good save for the sours -- not a big fan, guess I lied when I said I'll drink any beer.

However, while sours are off my list, I do actually like rauchbier and am guessing no one on this forum has ever tried that? That's probably a PhD level beer.
There's not a lot of discussion around smoked beer because there just aren't that many fans. It's probably the most polarizing set of beers out there.

They aren't particularly difficult to brew. You can buy smoked grain which is where the smoke flavor comes from. You brew it like anything else. It's a little tough to get aggressive smoke flavor with extract beers because you can't brew a 100% smoked malt beer (there is no smoked extract commercially available) but no problem to make extract kits and do a partial mash with smoked grain.

At some point you might try smoking grain at home which is also not particularly difficult if you have a smoker or access to a smoker. Slightly different from the smoked malt you buy (it's smoked during the kiln process while the grain is wet) but I've made several great smoked beers using malt I smoked at home.
 
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