1-Gallon Brewers UNITE!

[MedBrewer]

Very true Yesfan, I do not mind at all buying a few gallons to brew. More than anything I'd like to know if thre is any advantage/disadvantage to brewing with tap if you live in an area that is known to have good water. I have heard that Six Point and Brooklyn Brewery use tap water here in Brooklyn... then again that may be total BS. Also more than anything any tips from any one for my first brew tomorrow would be very appreciated , I know there is much experience here to be told. Thanks all in advance!

 

[MedBrewer]

Another question... any purists out there that grow grain/hops to brew 1-2gal batches? That would be very interesting to me, especially if achieved in an apartment

 

[NoHawk]

I don't live in an apartment, but I do have wild hops that grow around my house. I've brewed with them before, and they're pretty mild. They worked well in a brown ale.

 

[MedBrewer]

That is super cool to me! More power to you NoHawk

 

[LabRatBrewer]

I brewed a clone of Sierra Nevada Pale Ale, with yeast captured from 3 bottles, they were questioned, arguably mistreated, and made to ferment this batch. I used a maple syrup bottle glued to the fermenter as a blow off:

 

[JKaranka]

Hiya!

First post in the forum, I've been following what's going on for a few weeks as I've just started brewing. Based in Wales, so everything's a bit different (e.g., I'm waiting to cask my ale, not to keg it). I have two imperial gallon demijohns and a five gallon one. I think that once the mead in the gallon demijohns is ready they are going to move into fermenting and conditioning some sturdy stuff like barleywine or heavy-ish porter.

Currently my first batch in the big boy is a Northdown single hop mild with roast and crystal rye for adding complexity to the malts. (Anybody has experience with crystal rye or rye in milds?) Wish me luck!

 

[dadshomebrewing]

do you guys try to make yeast starters for small batches, or do you just pitch the yeast at the end of the brew?

 

[dadshomebrewing]

Very true Yesfan, I do not mind at all buying a few gallons to brew. More than anything I'd like to know if thre is any advantage/disadvantage to brewing with tap if you live in an area that is known to have good water. I have heard that Six Point and Brooklyn Brewery use tap water here in Brooklyn... then again that may be total BS. Also more than anything any tips from any one for my first brew tomorrow would be very appreciated , I know there is much experience here to be told. Thanks all in advance!

i'm as new as it gets, but if the water is good to drink, why wouldn't it be just fine to brew with?

you are going to boil the crap out of it anyway.

especially in a city with good water.

 

[flipfloptan]

do you guys try to make yeast starters for small batches, or do you just pitch the yeast at the end of the brew?

No starter needed. Use mrmalty.com as a guideline. Since I have begun using mrmalty.com no need for blow off tubes. This allows me to get a couple of more gallon jugs fermenting in fridge with saved space.

 

[flipfloptan]

Baseball, 1 gallon brewing and family. Never thought I would like baseball but sat in kitchen while kids watched the baseball game last night. Actually enjoyed the game.

End of baseball game spent quality time with kids, watched sports, had laughs and ended up with a gallon of Heretic Style porter and farmhouse ale bubbling away this morning.

This 1 gallon brewing is good for us multi taskers. I would have been in the garage by myself if I made a 5 gallon recipe plus would only have one style of beer.

There is something to this 1 gallon brewing. Don't get me wrong 4 hours in a garage by yourself has it merits.

 

[dadshomebrewing]

Baseball, 1 gallon brewing and family. Never thought I would like baseball but sat in kitchen while kids watched the baseball game last night. Actually enjoyed the game.

End of baseball game spent quality time with kids, watched sports, had laughs and ended up with a gallon of Heretic Style porter and farmhouse ale bubbling away this morning.

This 1 gallon brewing is good for us multi taskers. I would have been in the garage by myself if I made a 5 gallon recipe plus would only have one style of beer.

There is something to this 1 gallon brewing. Don't get me wrong 4 hours in a garage by yourself has it merits.

my day today will be similar.

sons are coming home for the day/weekend... will be making home brew and watching Notre Dame football.

pretty cool

 

[MTate37]

Just finished brewing the BBS Cranberry Wheat...my first venture into an all grain brew. It took about 40 minutes longer than I had planned and temps were a little shaky at the beginning, but my brewing assistant app says that I should get an SG of 1.050 with 75% efficiency and that's what I got so I'm pretty happy.

The sample was a little more bitter than I expected but hopefully it will mellow a little over time. The recipe recommended one cup of cranberries, but I went over a little and the flavor isn't very noticeable. If it isn't stronger after fermentation maybe I'll secondary on top of some fresh cranberries. Can't wait to see how it comes out.

 

[rawkstar320]

i'm as new as it gets, but if the water is good to drink, why wouldn't it be just fine to brew with?

you are going to boil the crap out of it anyway.

especially in a city with good water.

Because some water contains different chemicals such as "chloramine" (not chlorine) that makes beer taste like a band aid. Bottled water allows a higher level of constancy, I personally use tap water. Tastes fine, if I decide it doesn't taste fine, I'll start using bottled.

 

[BigRock947]

I brewed a Holiday Spiced Beer yesterday...1.25 gallons. It went really well...5 hours total from start until clean-up. How was your brew day/weekend?

 

[gwdraper4]

Here is a tip of the day for the small batch brewers that are using DME or LME for your base. While your specialty grains are steeping in a small pot, mix your DME/LME with water to get the volume you are looking for and start to bring that to a boil in your brew pot. Once you a hit a boil, pour your specialty grains through a strainer into your brew port and rise if desired. Helps shave some time off of brew day or night. Cheers!

 

[rawkstar320]

I brewed a Holiday Spiced Beer yesterday...1.25 gallons. It went really well...5 hours total from start until clean-up. How was your brew day/weekend?

brewed a Belgian blonde (ish). A little low on my og, and barely hit 1 gallon...lame. But I'll post it on my blog later.



Oh and check out the new addition, a stainless steel prep table! $25, but it was a bear to get into my basement.

 

[BigRock947]

Awesome set-up and nice table. I like when people post pictures of their brewing process, its great to see how other people do things. I always think I should take some pictures but I don't remember until after I'm done.

Too bad about your lower volume and OG...I've been having the opposite problem. I do BIAB so I have my HBS double mill my grains. I was getting 75% efficiency and planning accordingly then all of a sudden I'm hitting 90%. I think my HBS adjusted their grain mill...oh well.

 

[rawkstar320]

Awesome set-up and nice table. I like when people post pictures of their brewing process, its great to see how other people do things. I always think I should take some pictures but I don't remember until after I'm done.

Too bad about your lower volume and OG...I've been having the opposite problem. I do BIAB so I have my HBS double mill my grains. I was getting 75% efficiency and planning accordingly then all of a sudden I'm hitting 90%. I think my HBS adjusted their grain mill...oh well.

I've been at 50% using my diy mash tun. This round I tried a finer grind, (corona mill) so next time I'll try heavier. Will see!

I'm hoping the table will allow me to t rack secondaries, grind grain, and bottle all in one place. This way I'm not running up and down stairs to use the kitchen.

 

[BigRock947]

I've been at 50% using my diy mash tun. This round I tried a finer grind, (corona mill) so next time I'll try heavier. Will see!

I'm hoping the table will allow me to t rack secondaries, grind grain, and bottle all in one place. This way I'm not running up and down stairs to use the kitchen.

I hear ya about going up and down the stairs. Some brew days its feels like I was on a Stair Master all day

Before you change anything, I would try doing your process the same way again and add a little more base grain to make-up for your lower gravity. With the 1-gallon brew day, you'll only need to add 1/4 to 1/2# or so of grain

 

[rawkstar320]

I hear ya about going up and down the stairs. Some brew days its feels like I was on a Stair Master all day

Before you change anything, I would try doing your process the same way again and add a little more base grain to make-up for your lower gravity. With the 1-gallon brew day, you'll only need to add 1/4 to 1/2# or so of grain

I have added more grain actually (see blog for Chocolate maple porter) and it worked great. 50% is a little low though, I would like to at least hit 70 ish. Grain is cheap, but might as well try to save some.

 

[msa8967]

This has probably been answered already but besides 1 gallon jugs what other fermentors are people using for 1 gallon size brews? I am going to be limited to stove top brewing the next several months. Send me a pm if you like.

 

[MTate37]

I picked up a 2 gallon bucket from my LHBS for my first gallon batch last weekend. The guy in the store recommended it so that I wouldn't have to worry about losing too much to blowoff.

 

[msa8967]

I have some 3 gallon buckets but I was thinking that tis could be way too much head space.

 

[BigRock947]

I have some 3 gallon buckets but I was thinking that tis could be way too much head space.

I use 5 gallon carboys when I brew 2.5 gallon batches so far no trouble with too much head space. I am using a 3 gallon carboy for a 1.25 gallon batch right now. The co2 from the initial fermentation will 'blanket' the beer so head space hasn't been an issue for me. Go ahead and use the 3 gallon buckets unless you decide to secondary then head space should be minimized.

 

[msa8967]

I use 5 gallon carboys when I brew 2.5 gallon batches so far no trouble with too much head space. I am using a 3 gallon carboy for a 1.25 gallon batch right now. The co2 from the initial fermentation will 'blanket' the beer so head space hasn't been an issue for me. Go ahead and use the 3 gallon buckets unless you decide to secondary then head space should be minimized.

Thanks for letting me know that these sizes will work. There is a local bakery that sells their 3 gallon frosting buckets ofr $2.00 including a lid. I was just uncertain about having 1-1.25 gallons of beer with 2 gallons of head space to be too much open space for the CO2 to blanket. I didn't know if trying to ferment 1 gallon of beer would produce enough CO2 for a proper blanket. Thanks for the response.

 

[MTate37]

Does the 'three weeks in primary' wisdom that is widely accepted here apply to gallon batches as well? Or is two weeks, as the Brooklyn Brew Shop book recommends, suitable for a gallon batch? I can argue both sides in my head, but want to see what others think.

 

[bleme]

I have seen instructions that say 1 week as well but I generally ignore instructions and go with what works for me - 3 weeks.

 

[pabrimmer]

My first batch, BBS grapefruit honey ale, is in the fermenter now. It's been there two weeks and a day. I was thinking I would bottle in the next few days, because the recipe calls for 2 weeks and because there had been a gradual decline in visible activity the first week down to no visible activity the second week. Every day it was looking clearer. Today, I took a look at it, and it's opaque again, bubbles everywhere! Has anyone else seen sleeping beauty behavior like this from their yeast?

I bought the ingredients for making a couple batches of the BBS recipe New Year Beer. Looking forward to getting started on that!

 

[Calichusetts]

Does the 'three weeks in primary' wisdom that is widely accepted here apply to gallon batches as well? Or is two weeks, as the Brooklyn Brew Shop book recommends, suitable for a gallon batch? I can argue both sides in my head, but want to see what others think.

Its not about batch size...all bottles are the same. I give it even longer for 16oz or more. If there is any major influence on how long its ABV and not batch size. The higher the ABV, the longer it usually takes

 

[divrguy]

Does the 'three weeks in primary' wisdom that is widely accepted here apply to gallon batches as well? Or is two weeks, as the Brooklyn Brew Shop book recommends, suitable for a gallon batch? I can argue both sides in my head, but want to see what others think.

I pretty much do the same for a 5 gallon batch that I do for a small batch. If I have a small beer 1.050 and below I will ferment a week and dry hop a week in primary. Above 1.050 I will leave it for 2 weeks then dry hop for a week for a 3 week total. Sometimes with a really light session beer I will give it 3-4 days to ferment, 4 days dry hop and get it bottled quick as long as I know my FG is stable. And....sometimes they go quick too... I'm seeing a pattern here!