1-Gallon Brewers UNITE!

[divrguy]

If I need to top off after siphoning freshly made wort to fermenter, do I use tap water or spring water?

Either way. Some people like to boil/cool their top up water to sanitize it, but I've never bothered. Usually I use bottled spring or RO water from the grocery store, occasionally I use Brita-filtered tap water.

Boiling or filtering to remove chlorine is probably a good idea, even for a relatively small amount of top-up water.

I have had many many people tell me to never top off with unboiled water but.....my tap water tastes good so I go with it!

Just a quick question. I am looking at getting the equipment to get into small batch brewing and I want to be able to do both 1 gallon and 2.5 gallon batches. Would a 5 gallon igloo be too large of a mash tun to use for 1 gal batches? I'm pretty sure a 3 gal cooler will not fit most 2.5 gal batch mash volumes, but wonder how much trouble I would have with 1 gal batches not holding temp in a 5 gal cooler.

I use a 5 gallon mash tun now for small batches and I'm glad I didn't buy any smaller. Plus, my 5 gallon cost $22 and the 2 gallon ones I priced were about $32 so...

 

[BGBC]

Go to a local bakery and ask for 2 or 3 gallon icing/glazing/cake mix buckets. They are free and they throw them out.

Any recommendations on getting rid of the lingering icing smell?

I recently washed 3-2 gal buckets (2 primary/1 bottling) and a 5 gal (storage, for now) and all still smell like icing. Just airing them out isn't really helping, other than making my apartment smell like icing. If I went ahead and used them as-is, I have to assume that the flavor would impact the end product.

 

[BlakeL]

Hmmm a chocolatey spicy stout! Sounds good! Lt us know how it is!

I sampled a little bit that wasn't enough for a full bottle and it had just enough heat but I didn't get much chocolate or cinnamon. Hopefully it's much better after the bottles are more conditioned and carbonated.

 

[zeg]

I have had many many people tell me to never top off with unboiled water but.....my tap water tastes good so I go with it!

Yeah, I've never boiled my top off water, and I've not seen any problems that could be ascribed to that.

 

[JollyIsTheRoger]

That might be a little much for a typical IPA. I believe an avg IPA gets about 4oz for a 5 gallon batch so you may end up with some fizzy IPA's at 1oz per gallon.

I'm usually closer to .8-.9 oz, but use 1 as a starting point

 

[BorealBrewer]

BGBC - have you tried baking soda in water?

I saw your post just before I left work today, and ran it by the Chef at the restaurant in the park. He suggested a good, hot soapy wash, follow by a 12hr soak with hot water and baking soda.

I have no direct experience with this cleaning technique, but Chef claims he did this to a mayo bucket he gave last month. I've brewed in it, and didn't end up with mayo smells or flavours.

He used 2 tbsp per gallon of water. South Park-ish as it sounds - Chef's advice is usually really good, it might be worth a try.

 

[divrguy]

Any recommendations on getting rid of the lingering icing smell?

I recently washed 3-2 gal buckets (2 primary/1 bottling) and a 5 gal (storage, for now) and all still smell like icing. Just airing them out isn't really helping, other than making my apartment smell like icing. If I went ahead and used them as-is, I have to assume that the flavor would impact the end product.

I start with hot water and oxyclean, rinse with starsan. Works for me.

 

[Leadgolem]

Well I'm not typically a one gallon brewer, except for when doing experiments (which I do often) that do not warrant a 10-12 gallon batch. In this case, they are 9 different single strains of brettanomyces.

I had to go look up what that was. Good for you. It might be interesting to try something with those little guys. I don't really have the patience to brew my own reds, but if I could cut down on the aging significantly...

Hey all, getting ready to bottle my first 1 gallon brew. The bottling sugar tablets came with the kit, but I was wanting to add priming to the entire batch and then bottle. Question is, how much of the sugar and how much water do I boil? Hopefully this makes sense. Thanks in advance for your help.

I like this priming sugar calculator. http://www.tastybrew.com/calculators/priming.html It has recommended co2 volumes for different styles. It's a nice starting point when you are unsure, or if you need to use a different priming sugar then you are used to.

 

[jkeylard]

When doing a one gallon batch do you use a one gallon jug as a primary? Is there enough room left for fermentation? Do you use a blow off tube? Lastly do you rack to a secondary?

 

[JollyIsTheRoger]

When doing a one gallon batch do you use a one gallon jug as a primary? Is there enough room left for fermentation? Do you use a blow off tube? Lastly do you rack to a secondary?

Many people here use a one gallon jug with a blow off. I personally use a 2 gallon bucket and if I do a secondary then that is in a one gallon jug.

 

[djg212]

I am happy to find this thread. I started out brewing 5 gallon extract batches on the stove top. I have made many great beer, many so so beer, and some duds. My overall process was what you could expect. I usually did a three gallon boil, down to 2.5 and added water in the carboy. I started kegging and usually have two beers on tap at all times (usually one light one dark). I drink them slow however and sometime I get tired of drinking the same two two beers night in night out.

Then came the small batch revolution. I started seeing kits online (Northern Brewer/ Austin Homebrew, etc.) Well since I had everything already I decided to give it try. I thought it would be a good way to start experimenting more with grains and hops and yeast varieties. I also thought it would be a good way to start learning about mashing and all grain process.

Overall I am happy with the 1 gallon process. Overall it's an easier brew day. Time frame is roughly the same. The yield is lower, but I am fine with that because I usually have something on tap, a practice I will continue. I guess the advantage to me is two fold: 1- I like brewing, it relaxes me. 2- I like the experimentation and once I hit on a beer I like I scale it up on my buddy's gravity fed all grain system and keg.

I would like to see more 1 gallon recipes out there. I know how to scale them myself and I do it often, but I also like knowing someone has tried something and worked or not.

That's all, brew on my friends.

 

[jwalk4]

Welcome to the darkside!

 

[jwalk4]

Out of season, I know, but has anyone ever used Saaz hops in an Octoberfest?

I feel like making an Octoberfest...

Man I wish it was Octoberfest....

 

[JollyIsTheRoger]

Out of season, I know, but has anyone ever used Saaz hops in an Octoberfest?

I feel like making an Octoberfest...

Man I wish it was Octoberfest....

I've used saaz and tettnanger

 

[ocluke]

If I need to top off after siphoning freshly made wort to fermenter, do I use tap water or spring water?

Distilled water is what you want to use. It's $1/gallon, and worth the peace of mind in knowing that you have sterile water.

 

[cheesecake]

Distilled water is what you want to use. It's $1/gallon, and worth the peace of mind in knowing that you have sterile water.

Tap water is fine. Distilled water is great for making a water profile but for top off water if your tap water tastes fine then use it

 

[ocluke]

Tap water is fine. Distilled water is great for making a water profile but for top off water if your tap water tastes fine then use it

There are two possible concerns with topping off with unboiled tap water:

1. Municipal water supplies are generally treated with chlorine and/or chloramine, two things you do not want in your beer. Boiling or carbon filtering the water will reduce those concentrations considerably.
2. Tap water is not necessarily sanitary. Neither is bottled spring water.

Boiling your top off water or using distilled water will help you avoid these issues.

 

[nebbles]

First off long time lurker, been doing 1 gallon all grain batches now for a little while and I am hooked!

I wanted to try a big beer and I wanted to age it. I was hoping I could start soon so it would have some time to age. The intention is to brew/age this for Christmas presents. (probably going to do a RIS, found a lot of nice recipes on this site)

Like a lot of people I haven't used/had need of a secondary yet, but for the oaking I would have to. I am a bit concerned about oxidation, I'd hate to age a batch for a long time and find it ruined.

I know people suggest blanketing CO2 in the carboy, but I don't have a CO2 tank.
Other people note it should be fine as the beer will still generate some CO2.

So two questions:

1. If I transfer from 1 gallon (glass) fermenter to another, I'd lose some volume since I'd ditch the trub. I am guessing it should even out with the oak cubes (not chips), but I cant get a concrete answer how much headspace in a secondary is bad. Should I top off with another RIS? (someone mentioned they've done that in another thread)

2. Is it worth the risk if I don't have a CO2 tank? I may plan to do some secondary aging/fruit/flavor addition tests in the future, so it might not be a bad investment.

Thanks in advance!

 

[divrguy]

There are two possible concerns with topping off with unboiled tap water:

[*]Municipal water supplies are generally treated with chlorine and/or chloramine, two things you do not want in your beer. Boiling or carbon filtering the water will reduce those concentrations considerably.
[*]Tap water is not necessarily sanitary. Neither is bottled spring water.

Boiling your top off water or using distilled water will help you avoid these issues.

I agree with cheesecake! I think that if your water taste fine, then more than likely your beer will be fine. I use tap water and have never infected a batch (knock on wood) Not saying it can't happen but I would think that most municipal water sources are drinkable without additional precautions. If your tap water tastes like crap or you get warnings from your city frequently of water quality issues, by all means take the extra precaution.

If you want to be safe and on the cheap just boil your water first cool it off and keep it in the fridge for topping off!

 

[zeg]

If you're careful, I think you ought to be ok. I base this on having made batches of mead and cider, both of which have aged for around a year with no extraordinary care and no signs of harmful oxidation.

Basic precautions are careful racking, using a narrow-topped container (jug or carboy, not bucket) with an airtight seal and airlock or equivalent, and keeping that as near full as possible to minimize airspace. I've not done this with beer, but I think that ought to be enough for a year or two of aging with some reliability.

If you're looking for much beyond that, additional care might be in order, but I think plenty of people get by.

 

[dadshomebrewing]

DUDES (and dudettes)

god, it's good to be home

 

[dadshomebrewing]

I'm ready to go small, too. The LHBC competition for March are stouts. I don't usually drink stouts (they're not my favorite style) and since I don't want the majority of five gallons taking up closet space, i'm going with a one gallon batch.

I'm using my 1.5 gallon plastic PET (tap a draft) bottle and a #6 cork stopper with an airlock as my primary fermenter. I will add two drops of fermcap to it to prevent blowoff, but i'm looking forward to working with a small batch recipe, and the small amount of cleanup afterwards.

For anyone looking for an easy way to scale their recipes, Beersmith does it with two clicks.

careful, if you're like the rest of us you might never go back

 

[divrguy]

DUDES (and dudettes)

god, it's good to be home

Welcome back dads'... all that work and no play ....should make ya wanna brew!

 

[dadshomebrewing]

Distilled water is what you want to use. It's $1/gallon, and worth the peace of mind in knowing that you have sterile water.

i use filtered drinking water from the grocery store.

it's fine... doesn't need to be distilled, you're only putting a couple cups in

 

[dadshomebrewing]

Welcome back dads'... all that work and no play ....should make ya wanna brew!

certainly makes me wanna drink a brew.

got home, kissed the wife, ate dinner, cracked open a home brewed porter, and logged on.

dayum this porter is good.

i haven't had a day off since new years... but you gotta make it while it's there to be made, you know.

 

[dadshomebrewing]

When doing a one gallon batch do you use a one gallon jug as a primary? Is there enough room left for fermentation? Do you use a blow off tube? Lastly do you rack to a secondary?

unlike my more sensible brethren in here, i brew exclusively with a one gallon glass carboy as my fermenter (always).

and i ALWAYS use a blow off tube. that was a lesson that only needs to be learned once.

and yes, i rack to a secondary.

i travel a lot, and if i'm going to be on the road, i move things to secondary to get them off the yeast cake, just in case things get a little out of control and i can't get the bottling done on time.

it's just one less thing to worry about

 

[dadshomebrewing]

I am happy to find this thread. I started out brewing 5 gallon extract batches on the stove top. I have made many great beer, many so so beer, and some duds. My overall process was what you could expect. I usually did a three gallon boil, down to 2.5 and added water in the carboy. I started kegging and usually have two beers on tap at all times (usually one light one dark). I drink them slow however and sometime I get tired of drinking the same two two beers night in night out.

Then came the small batch revolution. I started seeing kits online (Northern Brewer/ Austin Homebrew, etc.) Well since I had everything already I decided to give it try. I thought it would be a good way to start experimenting more with grains and hops and yeast varieties. I also thought it would be a good way to start learning about mashing and all grain process.

Overall I am happy with the 1 gallon process. Overall it's an easier brew day. Time frame is roughly the same. The yield is lower, but I am fine with that because I usually have something on tap, a practice I will continue. I guess the advantage to me is two fold: 1- I like brewing, it relaxes me. 2- I like the experimentation and once I hit on a beer I like I scale it up on my buddy's gravity fed all grain system and keg.

I would like to see more 1 gallon recipes out there. I know how to scale them myself and I do it often, but I also like knowing someone has tried something and worked or not.

That's all, brew on my friends.

take your favorite big batch brew recipes, and divide by 5.

use a half tube of yeast (no yeast starter).

fiddle with your IBU's a bit to get the hops right

et voila

one gallon recipes

a six pack a week, and no worries if you make something you don't like, cuz you will only have to drink 5 of them.

 

[jwalk4]

I've used saaz and tettnanger

In combo? Or on there own? Which did you prefer? Or, any other low AAU hops to recomend?

 

[JollyIsTheRoger]

In combo? Or on there own? Which did you prefer? Or, any other low AAU hops to recomend?

Both, any noble hop would be ok, just prefer the taste of tettnanger.

 

[divrguy]

unlike my more sensible brethren in here, i brew exclusively with a one gallon glass carboy as my fermenter (always).

and i ALWAYS use a blow off tube. that was a lesson that only needs to be learned once.

and yes, i rack to a secondary.

i travel a lot, and if i'm going to be on the road, i move things to secondary to get them off the yeast cake, just in case things get a little out of control and i can't get the bottling done on time.

it's just one less thing to worry about

And that's the beauty really of brewing! There are so many ways to do this and have fun. I have so much more Fun now then a couple years ago because I learned that the little things just don't matter. Whatever works for you!