1-Gallon Brewers UNITE!

[RevA]

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.

 

[Yesfan]

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.

What makes a "Scottish Light". Is it just a lighter gravity Scottish ale? Looks tasty, so I'm curious.

 

[RevA]

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

What makes a "Scottish Light". Is it just a lighter gravity Scottish ale? Looks tasty, so I'm curious.

 

[hilljack13]

Question for those doing test batches. I have a couple of the little big mouth bubbler fermenters. Great they are, but...I am doing test batches of Pils, lagers, marzen, and festbiers. I have found that it isn't an issue using the equipment, but I use a Tilt to monitor fermentation. Instead of buying a bunch of Tilts, I would like to get the Tilt out of the fermenter and let these test batches lager.

OK, so, with the little big mouth, I would have to open and close the lid letting in O2 in order to pull the Tilt. Since the fermenter actually holds 1.4 gal and I fill 1.25 gal there is a lot of headspace. Is this an issue? Anyone have a similar situation with recommendations? I had thought about just bottling w/o carbing just yet, but there is still some O2 issues.

Appreciate any help.

 

[TestTickle]

Under normal circumstances, I would either just leave the Tilt in or not use the Tilt at all for beers that need to lager or age (I usually just leave it in). However, if these are only small “test batches”, the risk is not as big.

A lot of people still transfer to a secondary, so look at it like that. There’s actually less risk since you are not actually moving the beer. Just sanitize some tongs, grab the Tilt and close it back up.

 

[mac_1103]

Should have gotten the siphonless LBMB. Plastic version on sale now at both Midwest and Northern Brewer.

 

[TestTickle]

Should have gotten the siphonless LBMB. Plastic version on sale now at both Midwest and Northern Brewer.

As far as the siphonless LBMB’s go, I’d go with the plastic over the glass version. I prefer stainless steel or glass fermenters, but I own(ed) two of the glass versions and the glass cracked where they drilled the hole for the spigot.

I still have two of the ones without the spigot and they are still going stong.

 

[hilljack13]

Should have gotten the siphonless LBMB. Plastic version on sale now at both Midwest and Northern Brewer.

those are the ones I have. I have a small issue of not getting all equipment I need. I still need to get a hose to bottle with .

 

[mac_1103]

A couple of inches of 3/8" tubing to attach your bottling wand to the spigot and you're good to go.

 

[AlexKay]

As far as the siphonless LBMB’s go, I’d go with the plastic over the glass version. I prefer stainless steel or glass fermenters, but I own(ed) two of the glass versions and the glass cracked where they drilled the hole for the spigot.

I still have two of the ones without the spigot and they are still going stong.

Ixnay on the igotspay. I had a glass LBMB literally fall apart in my hands. Not hurt, but of course the batch was completely lost.

For that matter, ixnay on assglay in general.

On a related note, I think I still have a couple of spigoted LBMBs I’d be happy to give away…

 

[HardyFool]

OK, so, with the little big mouth, I would have to open and close the lid letting in O2 in order to pull the Tilt. Since the fermenter actually holds 1.4 gal and I fill 1.25 gal there is a lot of headspace. Is this an issue?

I'm only adding a bit to previous posts, but:

• It goes without saying that leaving the Tilts in should be fine for the beer over time; I assume you want them out for other beers, which is totally fair
• Given the headspace, I'd personally be concerned about oxygen in the headspace damaging the beer if you were to open the lid, reach in, and pull the Tilt(s) out
  • Possible ways to address this:
  • You could try to CO2-purge the headspace before adding the lid back
  • A sketchier play would be to add fresh yeast to try to scavenge any O2. This is theoretically possible, but I wouldn't actually suggest you try this - I doubt the scavenging would be all that fast/complete? No idea
  • Finally, you could toss in an O2 scavenger like those LODO freaks do, but again, no idea what the efficacy would be
• The simpler alt would be to rack to a secondary (perhaps a CO2-purged keg) and pulling the Tilts off the lees
  • If you rack into bottles and bottle condition, the yeast should help scavenge O2 picked up in racking; this is generally true, of course, but I figured I'd mention it since we're talking O2
• Either way, I personally find it fairly difficult (though, for me, increasingly totally possible!) to forestall oxidation of beers, particularly pale or hoppy ones, at our tiny scale, so I'd recommend drinking the beer within like a month or two if you rack w/o bottling w/ yeast (which, again, should scavenge O2 picked up in the process)

 

[BrewnWKopperKat]

OK, so, with the little big mouth, I would have to open and close the lid letting in O2 in order to pull the Tilt. Since the fermenter actually holds 1.4 gal and I fill 1.25 gal there is a lot of headspace. Is this an issue? Anyone have a similar situation with recommendations? I had thought about just bottling w/o carbing just yet, but there is still some O2 issues.

Have you seen this (link)?

 

[hilljack13]

I'm only adding a bit to previous posts, but:

• It goes without saying that leaving the Tilts in should be fine for the beer over time; I assume you want them out for other beers, which is totally fair

I do. I can only do two at a time and I have one on a 5-gal batch. I now have two more Tilts on the way

• If you rack into bottles and bottle condition, the yeast should help scavenge O2 picked up in racking; this is generally true, of course, but I figured I'd mention it since we're talking O2

That was my first option. I was unsure about the space in the bottles without carbing so I was just going to bottle, keep in the fridge for a short lager and then pull them out to carb.

 

[BrewnWKopperKat]

For 2024 (and beyond), these podcasts are a good starting point for "oxygen management".

• BrewFiles podcast 160
• BeerSmith podcast 293
• BeerSmith podcast 269

There are probably other podcasts as well.

 

[hilljack13]

Just realized I was using the default AA% for my hops when putting my SMASH batches together. Since I failed to check my hops package, I have been using half the amount of hops intended to reach my recommended IBU. I have done 5 batches so far and none have really come out like I thought they should. Only one so far was decent enough to drink. I have one gal in the fridge "lagering", and another bottled for carbing. I'm thinking about going back and redoing the batches. Only question is will it be worth it to go back and brew 3 possibly 5 batches? I have only done the 1 gal for a few months. My main goal is to eventually build my own lager I like that is comparable to a German lager/marzen/festbier....etc.

 

[bike2brew]

Yes, no, maybe. It depends on your goal. Mine is to perfect my process so I can evaluate my recipe before scaling up. If your goal is to brew "beer" for consumption "better, good, good enough" maybe your already there. Quoting bobby_b "smaller volumes let you bre more often". I'm still in process mode with several brews that are good/good enough before I am ready for a 5 gallon batch. I brew 2.5 gallon test batches because the effort is comparable and we can dispatch 20 to 24 bottles in fairly short order if the result is anywhere close to palatable. Brew often and have fun.

 

[rizziot]

I found a 5L unitank when looking for a small batch setup for my neighbor, he wants to do both beer and kambucha, anyone know if can you do kambucha in a unitank?

 

[rizziot]

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 never saw this, I don't think I have notifications on :-/. I just saw the new one they have as well. I gave up on trying small batches and stuck with my 5, however my neighbor is now wanting to get into small batch beer and kambucha. So 1 gallon keg fermenters are the way to go? Any benefit to being able to dump yeast etc and condition in it? Or with that small of a batch maybe that part doesn't matter...

 

[BrewnWKopperKat]

https://www.homebrewtalk.com/thread...on-suggestions-and-ideas.730844/post-10356656

 

[BrewnWKopperKat]

So 1 gallon keg fermenters are the way to go? Any benefit to being able to dump yeast etc and condition in it? Or with that small of a batch maybe that part doesn't matter...

Starting out, it (probably) doesn't matter.

Common kitchen equipment and 2 gal food-grade pails can be used to brew a 12-pack. If the 1st bottle (after two weeks conditioning) is good, the rest may not be around long enough to oxidize.

 

[rizziot]

So I shouldn't shop for me...... and I should keep in mind that he is just starting out

great point, agreed!

 

[RevA]

I never saw this, I don't think I have notifications on :-/. I just saw the new one they have as well. I gave up on trying small batches and stuck with my 5, however my neighbor is now wanting to get into small batch beer and kambucha. So 1 gallon keg fermenters are the way to go? Any benefit to being able to dump yeast etc and condition in it? Or with that small of a batch maybe that part doesn't matter...

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

 

[ba-brewer]

The 2gal food safe buckets from Home Depot and Lowe’s work well for 1 to 1.5gal batches of beer. They are also available from northern brewer and Midwest supply with a grommet.

 

[Yesfan]

The 2gal food safe buckets from Home Depot and Lowe’s work well for 1 to 1.5gal batches of beer. They are also available from northern brewer and Midwest supply with a grommet.

Save your money. Go to a bakery or the bakery dept in a grocery store and you can get cake icing buckets (2,3,5 gallon) for free. Most of the time, they are throwing away their empties. Some of the nicer bakers will even rinse the buckets out for you.

 

[hilljack13]

I am planning on doing a few more 1 gal batches. They are going be lagers. Previously I only mashed at a single temp, but I want to replicate my 5 gal batch as close as possible so I was thinking of doing step mash on the stovetop. Before I even attempt this, is it a good idea? I feel like temp control is going to be a nightmare. I don't have a gas stove
Should I just stick to what I have been doing? My reasoning is to see if I can get more fermentability so better attenuation for these "lagers".

 

[BrewnWKopperKat]

I feel like temp control [for a 1 gal batch] is going to be a nightmare.

Are you concerned about maintaining a stable mash temperature, raising the mash temperature, or both?

 

[dmtaylor]

I am planning on doing a few more 1 gal batches. They are going be lagers. Previously I only mashed at a single temp, but I want to replicate my 5 gal batch as close as possible so I was thinking of doing step mash on the stovetop. Before I even attempt this, is it a good idea? I feel like temp control is going to be a nightmare. I don't have a gas stove
Should I just stick to what I have been doing? My reasoning is to see if I can get more fermentability so better attenuation for these "lagers".

I use my stovetop for every batch. Temperature control IS a bit of a pain. Sometimes I put my mash tun into a preheated oven to try to hold temperature, but I haven't got the technique down well enough, so usually I just check temperature every few minutes and turn on a low burner (glass-top electric) for a few minutes to bring temperature back up. Yes it's a pain. I still haven't bothered to figure out a better way. You could play with a thick mash and add boiling water to it every so often to bring temperatures up to the next step. I've tried that as well, but with varying success, being that my batches are so small and heat is lost every time you move the kettle or stir it.

 

[bwible]

I just put together a 1 gallon batch of cyser. Never did cyser before.

1 gallon apple cider from a local orchard
2 lbs honey

1 tsp yeast nutrient
1/2 tsp pectic enzyme

Lalvin D-47

Fermenting away

 

[bwible]

I use my stovetop for every batch. Temperature control IS a bit of a pain. Sometimes I put my mash tun into a preheated oven to try to hold temperature, but I haven't got the technique down well enough, so usually I just check temperature every few minutes and turn on a low burner (glass-top electric) for a few minutes to bring temperature back up. Yes it's a pain. I still haven't bothered to figure out a better way. You could play with a thick mash and add boiling water to it every so often to bring temperatures up to the next step. I've tried that as well, but with varying success, being that my batches are so small and heat is lost every time you move the kettle or stir it.

I wonder if a slow cooker would work for what you are trying to do with a 1 gallon batch? If you put an inkbird or similar controller on it and stuck the probe in the mash? Probably using some kind of thermowell? I don’t know what the temp range for an inkbird is?

[edit] temp range for the inkbird

• Ambient Temperature：-30~75°C / -22~167°F

Something like this, even

Hamilton Beach Sear & Cook Stock Pot Slow Cooker with Stovetop Safe Crock, Large 10 Quart Capacity, Programmable, Silver (33196) https://a.co/d/cRw8rhJ

10qt capacity. You might even be able to make a 1 gallon batch of barleywine in that!

 

[hilljack13]

Are you concerned about maintaining a stable mash temperature, raising the mash temperature, or both?

I would be trying to raise the temp and hold at a certain temp in the step process. My typical is 122/145/158/mash out, but this is only for 5-gal batches so far.

I use my stovetop for every batch. Temperature control IS a bit of a pain. Sometimes I put my mash tun into a preheated oven to try to hold temperature, but I haven't got the technique down well enough, so usually I just check temperature every few minutes and turn on a low burner (glass-top electric) for a few minutes to bring temperature back up. Yes it's a pain. I still haven't bothered to figure out a better way. You could play with a thick mash and add boiling water to it every so often to bring temperatures up to the next step. I've tried that as well, but with varying success, being that my batches are so small and heat is lost every time you move the kettle or stir it.

From the sound of your experience I think two step might work? Maybe something like 122F then 149F ~30 min each. Might be worth a shot and if it is too much trouble I'll just keep it simple going forward.