1-Gallon Brewers UNITE!

[jongrill]

When I do peaches I generally just wash, quarter, and freeze. However, I don't use commercial sanitizer. Not ever. So, it's up to you.

If I was concerned about infection for some reason, I would probably blanch the fruit after it's been quartered.

Blanch then freeze? Or just dip in ice water?

 

[Leadgolem]

Blanch then freeze? Or just dip in ice water?

Yes, blanch then freeze. The heat should take care of most of the surface bugs, and if you drop the heat fast enough then you shouldn't cook the fruit much. Unless the fruit is rotten you shouldn't have much inside the fruit.

 

[jongrill]

Brooklyn Brew Shop recipes. Yay or nay?

 

[Ostomo517]

Brooklyn Brew Shop recipes. Yay or nay?

Yup good stuff

 

[Oilerfan_55]

Finally finished my first ever home brew. All-grain, 1-gallon batch. Turned out great!

 

[jwalk4]

Hello out there, we're on the air, it's 'Hockey Night' tonight.

*wipes away a tear*

 

[cheesecake]

No no no.....hockey day at 2pm

 

[Brewmex41]

I do one gallon batches because my stove is a stupid electric glass top and takes about 3 weeks, 2 days and 36 minutes to bring my ~2 gallons to a boil. I couldn't imagine trying to bring 6-7 gallons to a boil.

 

[jtd_419]

I do one gallon batches because my stove is a stupid electric glass top and takes about 3 weeks, 2 days and 36 minutes to bring my ~2 gallons to a boil. I couldn't imagine trying to bring 6-7 gallons to a boil.

I was having the same problem so I bought a propane camp stove at an estate sale dirt cheap and can now boil anything ...... still do mostly one gallon batches though, just a lot faster

 

[Brewmex41]

The tiny ones? I got a buddy who said there's an old Turkey fryer in good shape at the auto repair shop he works at, and he's going to see if he can grab it for me.
I'd probably do 3-4 gallon batches and put them into 1 gallon fermenters to experiment with yeast and other variables, but for now I like my 1 gal setup.

 

[jtd_419]

The two burner Coleman ones..... if you get the right kettle you can use both burners at once

 

[Brewmex41]

I just found one in my garage

 

[jtd_419]

Give it a try...... you'll be pleasantly surprised

 

[Brewmex41]

How many uses do you get out of a full propane tank?

 

[jtd_419]

I've got a ten gallon tank( rv tank) and it has lasted me about six months so far at about a batch every week or two some of which were 3 & 5 gallon batches feels like its still half full

 

[Brewmex41]

I got so irritated with my stove I almost contemplated using the propane barbecue.
I think my next brew will be on the camping burner. Thanks for the tip!

 

[drat]

Yes slice then freeze and thaw. It all depends in how much you want the taste to come out. A pound would work nicely. If is not what you want add another half pound next time. When adding fruit it's all up to you.
I'm doing a pale ale and dry hopping with1.4 lbs of strawberries. Should be nice. First time so I will play with it.

D you freeze and thaw to get rid of the "nasties" instead of cooking the fruit?

 

[drat]

I usually boil the fruit for one minute then puree in the blender and add to primary so when goes to secondary you can get rid of a lot of the pulp and a clearer final product. Like bwlow examples, my Bloody Beer using tomatoes, Key Lime Pie using key limes and my Pineapple IPA

So when do you add the fruit in primary? Do you add after fermentation has already essentially ended, or do you add iit right when racking to primary?

 

[jtd_419]

I got so irritated with my stove I almost contemplated using the propane barbecue.

I actually tried that once..... it doesn't work as well as you'd think

 

[Ostomo517]

So when do you add the fruit in primary? Do you add after fermentation has already essentially ended, or do you add iit right when racking to primary?

It goes in the beginning, wort on top of it then pitch yeast.

 

[Leadgolem]

D you freeze and thaw to get rid of the "nasties" instead of cooking the fruit?

Home freezers don't freeze very quickly. So you get lots of ice crystals that are large enough to poke holes in the cells. That way you get much more liquid, and flavor, out of the same amount of fruit.

Steaming fruit that tends to oxidize, like apples, will keep them from discoloring. It also cuts down on the surface bugs.

That process produces an entirely different set of flavor compounds then cooking the fruit.

You would generally add fruit processed like this after fermentation had stopped. A vigorous fermentation destroys a large portion of the flavor you are trying to preserve with the above method.

 

[divrguy]

Finally finished my first ever home brew. All-grain, 1-gallon batch. Turned out great!

Awesome label dude!

 

[musicalwillard]

While looking for supplies in town today, I was told by someone that it would be nearly impossible to brew a 1-gal batch of beer or wine. He also told me I would need to go to Bangor to get the supplies I'd need because the local health food store would have all I needed. Alas, I found the S-airlock I was specifically informed would not be there. What an interesting day.

 

[MedBrewer]

Honestly don't understand why any one would say you can't brew 1 gallon batches unless they want you to buy 5 gallon equipment. I started with a Brooklyn brew shop kit,and have since then bought 3 more 1 gallon jugs and airlock, along with nylon tubing from hardware stores for blow off tubes,and some large pots at Big Lots for sparging and so on. I'm on my 7th gallon batch so far with great success .

 

[Brewmex41]

My wife likes the Carlo Rossi sangria, so I get the one gallon jug and save it once the wine is gone.

 

[Leadgolem]

Bless me brothers for I have sinned. I thought to keep my shame within my own walls, but I find I cannot bare the burden of it any longer. I have not brewed a 1 gallon batch in more then two months. In that time, I have compounded my sin by brewing two 4.5 gallon batches and a 2 gallon batch. Please forgive me my brothers for I have erred.

 

[jongrill]

A few weeks ago I brewed a one gallon hefeweizen that I decided to add cherries too in a secondary. On Sunday I transferred the Hefe from its bucket to a one gallon jug over the cherries!

I used a small can of Oregon dark sweet cherries. Not knowing really what I was doing....I have never used a fruit yet...I poured the whole can syrup and all into the jug. It turned the beer beet red...not a big deal..however today I discovered that the beer was actively fermenting again. Im worried this is going to negatively affect the beer somehow.

So, did I mess this up?

 

[Calichusetts]

No, the sugar in the cherries have activated the yeast again. It will ferment out, lowering your FG and thin the beer a bit. No worries though.

A few weeks ago I brewed a one gallon hefeweizen that I decided to add cherries too in a secondary. On Sunday I transferred the Hefe from its bucket to a one gallon jug over the cherries!

I used a small can of Oregon dark sweet cherries. Not knowing really what I was doing....I have never used a fruit yet...I poured the whole can syrup and all into the jug. It turned the beer beet red...not a big deal..however today I discovered that the beer was actively fermenting again. Im worried this is going to negatively affect the beer somehow.

So, did I mess this up?

 

[drat]

It goes in the beginning, wort on top of it then pitch yeast.

But aren't you losing a lot of the flavor by doing so?

 

[drat]

Home freezers don't freeze very quickly. So you get lots of ice crystals that are large enough to poke holes in the cells. That way you get much more liquid, and flavor, out of the same amount of fruit.

Steaming fruit that tends to oxidize, like apples, will keep them from discoloring. It also cuts down on the surface bugs.

That process produces an entirely different set of flavor compounds then cooking the fruit.

You would generally add fruit processed like this after fermentation had stopped. A vigorous fermentation destroys a large portion of the flavor you are trying to preserve with the above method.

So do you steam first and then freeze or the other way around? Also, if freeze and then steam, what do you find the best way to steam?