1-Gallon Brewers UNITE!

[sumbrewindude]

Flomaster - man that looks tasty! Sweet hab's in beer? That'd kick the ol' heartburn in.

New kettle sourced fo' free.

SWMBO has shown remarkable patience with my new hobby - I think she likes the fact that the kitchen is spotless after a session. Either way, since she's encouraging this madness, I made her a batch of EdWort's Apfelwein (one gallon, in the factory jug no less). Should be done here in 4 weeks or so.

Well, bottling day is here. I'm quietly dreading it. Trying to figure out what I'm going to do - I've got a bunch of 1L bottles ready to go, but I'd rather find some 500mL's to put the brew in instead.

Should I invest the 15 bucks in a capper and use the 1Ler's, get the capper anyway and try to find some 500mL ones, or just stop down to the LHBS and pick up some of the Mr. Beer screwtop PET jobs? What says the collective of 1Gal Brewers?

(SWMBO doesn't know it yet, but I'm try to squirrel money away for the 2.5gal Keg kit from homebrew.org )

 

[Calichusetts]

Flomaster - man that looks tasty! Sweet hab's in beer? That'd kick the ol' heartburn in.

New kettle sourced fo' free.

SWMBO has shown remarkable patience with my new hobby - I think she likes the fact that the kitchen is spotless after a session. Either way, since she's encouraging this madness, I made her a batch of EdWort's Apfelwein (one gallon, in the factory jug no less). Should be done here in 4 weeks or so.

Well, bottling day is here. I'm quietly dreading it. Trying to figure out what I'm going to do - I've got a bunch of 1L bottles ready to go, but I'd rather find some 500mL's to put the brew in instead.

Should I invest the 15 bucks in a capper and use the 1Ler's, get the capper anyway and try to find some 500mL ones, or just stop down to the LHBS and pick up some of the Mr. Beer screwtop PET jobs? What says the collective of 1Gal Brewers?

(SWMBO doesn't know it yet, but I'm try to squirrel money away for the 2.5gal Keg kit from homebrew.org )

I started with 16oz swingtops for the convenience and speed. I like 12 oz now that give a few out to friends and brew buddies. Got a 2-gallon bottling bucket and wand. I find bottling relaxing so its up to you.

 

[ericbw]

Flomaster - man that looks tasty! Sweet hab's in beer? That'd kick the ol' heartburn in.

New kettle sourced fo' free.

SWMBO has shown remarkable patience with my new hobby - I think she likes the fact that the kitchen is spotless after a session. Either way, since she's encouraging this madness, I made her a batch of EdWort's Apfelwein (one gallon, in the factory jug no less). Should be done here in 4 weeks or so.

Well, bottling day is here. I'm quietly dreading it. Trying to figure out what I'm going to do - I've got a bunch of 1L bottles ready to go, but I'd rather find some 500mL's to put the brew in instead.

Should I invest the 15 bucks in a capper and use the 1Ler's, get the capper anyway and try to find some 500mL ones, or just stop down to the LHBS and pick up some of the Mr. Beer screwtop PET jobs? What says the collective of 1Gal Brewers?

(SWMBO doesn't know it yet, but I'm try to squirrel money away for the 2.5gal Keg kit from homebrew.org )

The capper will be useful for a long time. Get that.

You have 1 liter glass bottles that take a regular cap? If you have time and/or drinking friends, you could save some bottles, too. Then you'd have a variety of 1 liters and 12 oz or some other sizes.

The Mr. Beer bottles are great if you don't give it away (or if you can trust that you'll get it back empty), otherwise, it is expensive. I think they now make 12 oz PET bottles, not just the 1 liter.

Also, if you're a soda drinker, I've seen A&W root beer in brown PET bottles. 1 liter and smaller.

 

[ericbw]

OK, I totally spaced yesterday at the store, and ended up with a screwed up bag of grains. I'm not sure what I was thinking, but I will be sure not to think next time. I think they adjusted their mill recently, because my last batch had terrible efficiency. This time I double milled it to try to do better.

My intention was a dry stout, but I think I overdid the roasted barley. Here's what I have:

1.5 lb 2-row
.4 lb Roasted barley
.2 lb chocolate malt
.4 lb flaked barley (in a separate bag)

It looks like I would end up with about 6% ABV with this, but that's a lot of roasted barley in a gallon.

I was planning on using Willamette pellets at 60 as the only hops.

I can't take anything away except the flaked barley. I have some miscellaneous ingredients that I could add: half pound of homemade amber candi sugar; half pound of 2-row; some C40L; honey. I also have miscellaneous hops: Summit, Willamette, Cascade, Saaz, Hallertau, maybe a small amount of Fuggles or EKG.

Should I...

1. Brew it like it is.

2. Make a larger batch (1.5 gallons), which would be more in line with the dry stout I wanted (although maybe still heavy on the RB)?

3. Raise the gravity even more for a pretty harsh imperial stout/porter?

(4. Throw it out and start over. Seems like a waste of $5, but only $5.)

All three seem like interesting options, since I will have to start from scratch for the simple dry stout I was planning anyway.

Also, I have S-04 and US-05. I was thinking of getting WLP004 Irish to do it right, but not for this one. (I also have WB-06 hefeweizen, but that might be too experimental?)

 

[fuelish]

Not a 1 gal brewer, as of yet, but totally understand all the various rationales. I've yet to make anything that I (or most folks) would consider undrinkable, but may get a few 1 gal jugs to experiment with some offbeat meads ..... it's all good, ya do what ya do within the constraints of yer situation....time, money, space, whatever. One galloner folks are fine in this 5 galloner's book

 

[HopSong]

Do any of you actually ferment in 1g jugs? I've only done this once.. it was just the Everyday IPA and the krausen was big enough, and the trub was big enough that I didn't get what I think I should have in volume. I'm going to do my next one in a 2g bucket I picked up from the local bakery.. then rack into the 1g. Thought is that if I sparge a bit extra and boil down to 1.3 g, ferment in the bucket, rack off the trub.. I should end up with much closer to a 1g bottling.

 

[ericbw]

Do any of you actually ferment in 1g jugs? I've only done this once.. it was just the Everyday IPA and the krausen was big enough, and the trub was big enough that I didn't get what I think I should have in volume. I'm going to do my next one in a 2g bucket I picked up from the local bakery.. then rack into the 1g. Thought is that if I sparge a bit extra and boil down to 1.3 g, ferment in the bucket, rack off the trub.. I should end up with much closer to a 1g bottling.

I do, and you can lose some volume from blowoff. In general, I prefer the glass jug because you can see what's happening (fermenting, clearing, etc.).

 

[Calichusetts]

Do any of you actually ferment in 1g jugs? I've only done this once.. it was just the Everyday IPA and the krausen was big enough, and the trub was big enough that I didn't get what I think I should have in volume. I'm going to do my next one in a 2g bucket I picked up from the local bakery.. then rack into the 1g. Thought is that if I sparge a bit extra and boil down to 1.3 g, ferment in the bucket, rack off the trub.. I should end up with much closer to a 1g bottling.

I do as well. Temp control is crucial to not getting any blowoff. I used notty for the first time in a few years and forgot how violent it is. I still get 8-9 bottles minimum each brew. I usually put 1.1 gallons in the jug and don't get much blowoff if at all

 

[harrke]

OK, I totally spaced yesterday at the store, and ended up with a screwed up bag of grains. I'm not sure what I was thinking, but I will be sure not to think next time. I think they adjusted their mill recently, because my last batch had terrible efficiency. This time I double milled it to try to do better. My intention was a dry stout, but I think I overdid the roasted barley. Here's what I have: 1.5 lb 2-row .4 lb Roasted barley .2 lb chocolate malt .4 lb flaked barley (in a separate bag) It looks like I would end up with about 6% ABV with this, but that's a lot of roasted barley in a gallon. I was planning on using Willamette pellets at 60 as the only hops. I can't take anything away except the flaked barley. I have some miscellaneous ingredients that I could add: half pound of homemade amber candi sugar; half pound of 2-row; some C40L; honey. I also have miscellaneous hops: Summit, Willamette, Cascade, Saaz, Hallertau, maybe a small amount of Fuggles or EKG. Should I... 1. Brew it like it is. 2. Make a larger batch (1.5 gallons), which would be more in line with the dry stout I wanted (although maybe still heavy on the RB)? 3. Raise the gravity even more for a pretty harsh imperial stout/porter? (4. Throw it out and start over. Seems like a waste of $5, but only $5.) All three seem like interesting options, since I will have to start from scratch for the simple dry stout I was planning anyway. Also, I have S-04 and US-05. I was thinking of getting WLP004 Irish to do it right, but not for this one. (I also have WB-06 hefeweizen, but that might be too experimental?)

Never been this adventurous yet, but after a few more kits, I may start!

My lack of experience aside, since you have some more two-row, why not add that and make a two gallon batch that you split into two fermenters and try two different yeasts? That way you could use the WB-06 for fun!

 

[ericbw]

Never been this adventurous yet, but after a few more kits, I may start!

My lack of experience aside, since you have some more two-row, why not add that and make a two gallon batch that you split into two fermenters and try two different yeasts? That way you could use the WB-06 for fun!

That's a good idea. I have two empty jugs to use. That would allow me to dilute the roast barley some and end up with two batches from one boil. I think I will do this!

 

[sumbrewindude]

Never been this adventurous yet, but after a few more kits, I may start!

My lack of experience aside, since you have some more two-row, why not add that and make a two gallon batch that you split into two fermenters and try two different yeasts? That way you could use the WB-06 for fun!

That's the route I'd go - even if you stepped it up to a 1.5gal batch that's still an awful lot of roasted barley. Two gallons might cut it a little more evenly.

EricBW - Yeah, the neighbor's into those fancy sparkling water (CO2 infused artesian something from a pond in Italy or something), and he buys them by the case and gives me the empties. They'll hold pressure and are a true 1L, they're just green and not brown glass. That's a lot of beer for me to drink in an evening (and I don't drink that much), so I'm thinking I may need to stop down and get a 12 pack of Sierra Nevada and do some damage.


Hopsong - I use the 2Gal buckets, as I'm usually brewing 1.5Gal to make sure at the end of the whole fiasco I've got somewhere near a dozen 12oz bottles and a little extra for Murphy. I would like to see what's going in in there, though, so I've been looking at getting some food service 8qt transparent containers with lids instead of the white buckets. They cost a little more than the buckets, but they've got measurements already on them and are made from a different plastic than HDPE. I'll probably get a few to test out, but it's on the back burner for the moment.

Speaking of buckets, I need to grab a few more - bottling day approaches!

Anyone ever thought about using the 2.5gal mixing bucket from HD as a bottling bucket? It's graduated in both oz and mL, holds 10qt, is HDPE, and clear - beer's not going to be hanging out in it long, and I thought the measurements would be handy to have as you're doing bottles so you can get an idea of how much you need to adjust to fit the bottles you have...

 

[HopSong]

I do as well. Temp control is crucial to not getting any blowoff. I used notty for the first time in a few years and forgot how violent it is. I still get 8-9 bottles minimum each brew. I usually put 1.1 gallons in the jug and don't get much blowoff if at all

Hmm, I temp control to +/- 2* F. Ferment at 64* w/ S-05 for my ales. That should be dang good.. and 1.1 g in a 1 g jug.. I know they hold a tad more.. but, that's even worse for accumulation of krausen?

I know it can be done.. but, at what cost (wort wise?)

Thanks for the response(s)

 

[leighna]

Can anyone tell me if it's possible to use a beer kit for a 1 gallon batch, and just divide it by 5?

Would the rest of the kit keep? Could I just keep it in the fridge, if so, how long?

I'm exploring clarity ferm on the effects of gluten in beer, so reluctant to buy grains right now.

 

[sumbrewindude]

Workin' on a recipe - would like some feedback.

Red Headed Rye
Batch @1.5gal, calc'd at 1.057OG/1.011FG, 32ish IBU
Yeast: Notty, 5.5g
Grain:
2 Row - 2lb
Munich 10L - 7oz
Rye Malt - 7oz
Rye Flake - 7oz
Crystal 120L - 4oz

Hops: Chinook, 0.125oz; four additions at FWH/10/5/FO

Opinions? Still learning how to use this Brewtarget software - constantly learning new tricks with it...

 

[Calichusetts]

Hmm, I temp control to +/- 2* F. Ferment at 64* w/ S-05 for my ales. That should be dang good.. and 1.1 g in a 1 g jug.. I know they hold a tad more.. but, that's even worse for accumulation of krausen?

I know it can be done.. but, at what cost (wort wise?)

Thanks for the response(s)

I don't quite understand what you are saying. Worse for accumulation? Cost wort wise? I fill the standard 1 gallon carboy to about 1/2 inch above the 1 gallon etching. The krausen usually rises to just before the neck straightens out. No lost wort, no krausen blockage. I got one cold crashing right now, maybe I'll snap a pick over the next few days and post it.

 

[ericbw]

I don't quite understand what you are saying. Worse for accumulation? Cost wort wise? I fill the standard 1 gallon carboy to about 1/2 inch above the 1 gallon etching. The krausen usually rises to just before the neck straightens out. No lost wort, no krausen blockage. I got one cold crashing right now, maybe I'll snap a pick over the next few days and post it.

He's saying that the closer the wort is to the top, the more chance of losing it out the blowoff instead of it falling back down. We did a couple of crazy ciders that had blow off for 2 weeks. We definitely lost some.

I have had some batches just reach the top and fall back, but they were only 1 gallon, not 1.1. There is definitely room in those jugs for more than 1 gallon, though. Maybe lower temp keeps it in.

 

[bleme]

I haven't done one myself yet, but I have seen a half dozen pics of that Everyday IPA and they all have an insane amount of trub.

 

[Calichusetts]

He's saying that the closer the wort is to the top, the more chance of losing it out the blowoff instead of it falling back down. We did a couple of crazy ciders that had blow off for 2 weeks. We definitely lost some.

I have had some batches just reach the top and fall back, but they were only 1 gallon, not 1.1. There is definitely room in those jugs for more than 1 gallon, though. Maybe lower temp keeps it in.

Ahh...thanks. Its definitely a temp thing. My basement is 58 all winter. Perfect for doing the 1.1 gallon and not worrying about it, especially with 05.

Even with Notty, the loss in a tiny fraction. I bet its less than .1 gallons, so I see it as a win-win. At worst, the blowoff will be around .1 and I'm back to 1 gallon

 

[FLfred]

so i just ordered the brewers best 1 gallon starter kit and the BBS everyday IPA. this is an upgrade to my Mr. Beer kit that my wife got me last x-mas! only Sh!tty part is i now have to wait 5 more months to brew...

 

[max384]

Anybody here brew one gallon AG batches using their five gallon equipment?

I'd like to do a bunch of single malt/single hop brews to get a good feel for the characteristics of a single grain and a single hop. However, I don't want to do this five gallons at a time. I think one gallon at a time would be just about perfect. I would be using a smaller kettle and smaller fermenters, but otherwise, my five gallon equipment. Just wondering if I'd run into problems doing it this way.

 

[sumbrewindude]

so i just ordered the brewers best 1 gallon starter kit and the BBS everyday IPA. this is an upgrade to my Mr. Beer kit that my wife got me last x-mas! only Sh!tty part is i now have to wait 5 more months to brew...

I'd keep that Mr Beer fermenter - that's an awesome size (2.4gal) for doing 1.5gal batches. I'm actually kicking around the thought of picking up a couple and moving on from the buckets because they're a deal at 10 bucks a piece right now.

 

[divrguy]

Anybody here brew one gallon AG batches using their five gallon equipment? I'd like to do a bunch of single malt/single hop brews to get a good feel for the characteristics of a single grain and a single hop. However, I don't want to do this five gallons at a time. I think one gallon at a time would be just about perfect. I would be using a smaller kettle and smaller fermenters, but otherwise, my five gallon equipment. Just wondering if I'd run into problems doing it this way.

What's your equipment? I originally did 5 gallon partial boil extract kits WAY back and that's the pot I use now for 1-2 gallon batches. It's a 5 gallon pot. Works great. I have a 10 and 15 too but that's too big.

 

[max384]

What's your equipment? I originally did 5 gallon partial boil extract kits WAY back and that's the pot I use now for 1-2 gallon batches. It's a 5 gallon pot. Works great. I have a 10 and 15 too but that's too big.

I use a 10 gallon converted cylindrical cooler for a mash/lauter tun with a copper manifold bottom. I use a 15 gallon brew kettle, but I have a 5 gallon kettle that I will use for these smaller batches. In actuality, my only concern is in the mash/lauter tun. I worry that I will have too much dead space and that my efficiency will suffer as a result.

 

[ericbw]

Anybody here brew one gallon AG batches using their five gallon equipment?

I'd like to do a bunch of single malt/single hop brews to get a good feel for the characteristics of a single grain and a single hop. However, I don't want to do this five gallons at a time. I think one gallon at a time would be just about perfect. I would be using a smaller kettle and smaller fermenters, but otherwise, my five gallon equipment. Just wondering if I'd run into problems doing it this way.

What kind other equipment are you talking about? If you use a smaller kettle and fermenters, I think you have eliminated the two main concerns. Like someone said, it might be harder to maintain temp in a cooler MLT but only a little harder.

I just mash in a pot with a bag for 1 gallons. I use a cooler for 2+.

If you're used to mashing in a cooler, you could make a smaller MLT with a 2 gallon cooler if you wanted. I have thought about that. You wouldn't even have to add a spout, just do it in a bag in the cooler.

 

[ericbw]

I use a 10 gallon converted cylindrical cooler for a mash/lauter tun with a copper manifold bottom. I use a 15 gallon brew kettle, but I have a 5 gallon kettle that I will use for these smaller batches. In actuality, my only concern is in the mash/lauter tun. I worry that I will have too much dead space and that my efficiency will suffer as a result.

What size is the MLT? You might want to overshoot the volume to compensate for the dead space.

 

[ericbw]

I use a 10 gallon converted cylindrical cooler for a mash/lauter tun with a copper manifold bottom. I use a 15 gallon brew kettle, but I have a 5 gallon kettle that I will use for these smaller batches. In actuality, my only concern is in the mash/lauter tun. I worry that I will have too much dead space and that my efficiency will suffer as a result.

I just re-read and saw the size. Duh.

 

[sumbrewindude]

I know the one thing I had to do with my 5gal cooler was to put a piece of tinfoil over the mash to keep the heat in. Not real sure how that'd go with the 10gal - that and the ratio of the grain bed would be a little off (if following the example from "How to Brew").

A 2gal cooler is pretty cheap, I'd probably grab one if you see yourself doing more 1gal batches.

In other news - rye is on hold, decided to brew an ESB. Grains ordered for pickup tonight, hope to brew this weekend!

(and bottle for that matter... why is brewing more fun?)

 

[FLfred]

I'd keep that Mr Beer fermenter - that's an awesome size (2.4gal) for doing 1.5gal batches. I'm actually kicking around the thought of picking up a couple and moving on from the buckets because they're a deal at 10 bucks a piece right now.

i was thinking about using it was a "bottling bucket" because of the spigot for some brews and also a primary or secondary depending on size of batch for others. its just hard getting items over in italy.

 

[Calichusetts]

Small batches people...toss it in the oven. Got a nice wide 2.5 gallon pot, hit the mash temp. Throw it in a warmed oven. Holds perfectly. You could probably fit a 2 gallon cooler in there as well...nothing will melt as long as you preheat to warm (170) then turn it off as you put the cooler in the oven.

 

[ericbw]

Never been this adventurous yet, but after a few more kits, I may start!

My lack of experience aside, since you have some more two-row, why not add that and make a two gallon batch that you split into two fermenters and try two different yeasts? That way you could use the WB-06 for fun!

OK, here's what I did with my messed up stout grain bill.

2 lb 2-row
.4 lb flaked barley
.4 lb roast barley
.2 lb chocolate malt
.25 lb sugar (to hit OG)

1.1 oz Willamette pellets (4%)

Mashed in 1 gallon at 152-53 for 60 minutes (that's 1.33qt per pound)
Sparged with 2 gallons at 174
Boiled almost 3 gallons for 60

I had to top up with about a quart total.

Then I split the wort into two 1 gallon jugs.
A: 3g S-04 - aerated by splashing and shaking
B: 2g WB-06 - no aeration

I deliberately pitched the WB-06 low and didn't aerate in an attempt to coax more banana and bubblegum esters out of it. Not sure if it will work, but I want to avoid the clove and spiciness. Trying to keep it warm, too, since I read that can help.

Fermenting the S-04 at 60 degrees.

This still tasted very roasty, but maybe it will be interesting anyway.