1-Gallon Brewers UNITE!

[burninator]

If I want to do a BIAB for a 1-gallon batch, what is the recommended size of brew pot? Would it be 8quart, or can I get away with 6?
My apartment has fairly small shelves, so trying to go with the smallest possible.
Cheers

12 quart, minimum, and that could be tight for some brews. You gotta figure you're going to have 2 gallons of water in there, plus your grain, to account for absorption and still have a gallon and a half left to boil. Then boiling that much wort is going to take up 2 gallons of space. A 3 gallon pot always worked pretty well for me when making 1 gallon batches.

 

[MrG]

That all makes sense. Thanks for the help!!

 

[SanPancho]

check out the concord pots on ebay. i got a deal on a 13 qt (3.25gal) and a bonus 8qt pot for $45 i think. solid feeling, heavy guage steel. have only used for a month or two but so far im impressed.

the big one is a bit large for my i gallon batches, as i usually do 2 gal in mash and then rinse/dunk sparge in the smaller pot with 1 quart of additional water.

let the grains sit in the little pot for 15=20 minutes before i squeeze the hell out of it.

leaves me with about 1.25 gal when boil is over, so a full gallon into fermenter and some trub/hop left behind.

 

[Sharkbrewingco]

check out the concord pots on ebay. i got a deal on a 13 qt (3.25gal) and a bonus 8qt pot for $45 i think. solid feeling, heavy guage steel. have only used for a month or two but so far im impressed.

the big one is a bit large for my i gallon batches, as i usually do 2 gal in mash and then rinse/dunk sparge in the smaller pot with 1 quart of additional water.

let the grains sit in the little pot for 15=20 minutes before i squeeze the hell out of it.

leaves me with about 1.25 gal when boil is over, so a full gallon into fermenter and some trub/hop left behind.

How do you transfer the wort to your fermenter?

 

[SanPancho]

depends. mostly i use the autosiphon to go from kettle into fermenter jug. lately ive been trying to figure out a method to strain it through hop bags to keep out the trub and hops. but its kind of a bitch to do by yourself without making a big old mess.

there's quite a few threads on here about trub/hop sediment not affecting the taste of beer negatively, and some results show it actually improves flavor to some folks. as im sure you'll understand soon, i dont worry about trub for flavor issues, i want to limit it so 1)- i lose less beer out of a 1 gal batch to trub/hops, and 2)- because i try to reuse yeast as often as i can, and limiting trub and hop debris means cleaner yeast.

something im debating doing is just crashing it down to 80F, then putting into my cooler overnight. the trub and hops seems to get much more compacted with cold temps and a few hours rest. if i can maybe put something under the kettle while its in the cooler to tip it up on one side, hopefully the trub will settle all to one side and i can get more clean wort than i would with it flat on the countertop.

 

[arnobg]

I just did my first brew (5 gal) yesterday but I have to admit, this thread has me researching and interested in 1 gallon brewing! I may go get a 1 gallon carboy and get another batch going, why not do 1 gallon AND 5 gallon!? Seems like a great way to learn for someone like me.

 

[ericbw]

I just did my first brew (5 gal) yesterday but I have to admit, this thread has me researching and interested in 1 gallon brewing! I may go get a 1 gallon carboy and get another batch going, why not do 1 gallon AND 5 gallon!? Seems like a great way to learn for someone like me.

A lot of people (including me) do a variety of batch sizes. I usually do 3 gallons now, but sometimes 2.5 and sometimes 1. Especially in the winter, it's nice to be able to do a small batch inside. It takes 2-3 hours instead of 5-6 (or more).

 

[lolcats]

Full house

 

[BigPerm]

I'm positive this has already been answered in this thread, so forgive me for asking what's probably a dumb question. I've brewed larger batches for years, but recently did 3 1 gal batches to test some yeast I cultured from bottles. What's the consensus for the best way to batch prime and bottle a 1 gal batch? I've done this using carb tabs, but id rather avoid that, even though its easy.

Thanks for the tips.

 

[burninator]

I'm positive this has already been answered in this thread, so forgive me for asking what's probably a dumb question. I've brewed larger batches for years, but recently did 3 1 gal batches to test some yeast I cultured from bottles. What's the consensus for the best way to batch prime and bottle a 1 gal batch? I've done this using carb tabs, but id rather avoid that, even though its easy.

Thanks for the tips.

I modified a small bucket I picked up from the bakery of a nearby grocery store. It has quart markings and a cutout for a bottling spigot. When I have a small batch to bottle, I just mix up my priming sugar like normal, put my spigot on the bucket and carry on like with any other bottling project.

 

[BigPerm]

I modified a small bucket I picked up from the bakery of a nearby grocery store. It has quart markings and a cutout for a bottling spigot. When I have a small batch to bottle, I just mix up my priming sugar like normal, put my spigot on the bucket and carry on like with any other bottling project.

I had this thought too. Do you lose much when doing it this way?

 

[Sharkbrewingco]

Does your beer come out clear or do you have a chill haze? I was wondering if I tried your technique. It would help clear up my beer some more.

 

[Sharkbrewingco]

I have been doing using a bottling bucket for my last few batches. You have to build the loss of beer into your recipe. I also transfer to a secondary, so I lose some there also. Its much easier to bottle. By using priming sugar you add a little bit back into your volume. I put my spigot as low as I could on my bucket and I tilt it when bottling. I use the left over for testing FG and quality control.

 

[burninator]

I had this thought too. Do you lose much when doing it this way?

Not much at all. I cut the hole as close to the bottom as I could, and I put a book under the bucket, opposite the spigot, before I start bottling.

 

[SanPancho]

I just did my first brew (5 gal) yesterday but I have to admit, this thread has me researching and interested in 1 gallon brewing! I may go get a 1 gallon carboy and get another batch going, why not do 1 gallon AND 5 gallon!? Seems like a great way to learn for someone like me.

no reason at all you cant do both. nice thing about a 1gal batch for someone starting out is that you can get yourself a nice 1gal glass jug to use as fermenter- and it comes filled with apple juice! homemade cider is another little project that's easy to do- no mashing or boiling necessary.

and depending on whether you have a fridge to ferment, you can fit more 1 gal jugs in there vs 2.5/3/5/6.5 gal fermenters/buckets. you could literally brew a small 1 gal batch every weekend and have a constant flow of different beers to drink.

for instance, i did two last weekend, and two coming this weekend. so in about 3 weeks, i'll then i have 4 beers to sample that are only 7 days different in age. helps to have them all together at the same time as opposed to having to rely on your memory or notes when trying to decide which recipe path to stay on.
-base grains + hops
- grain variation1 + hops
-base grains + hop variation
- grain variation1 + hop variation

but you could just as easily have an IPA, hefe, saison, and pale ale going at the same time.

and if you buy kits at the brew shop for 5 gal batches, just use 1/5 of the grains and hops, etc. sometimes the grains arent separated, but all you need to do is just mix the hell out of them and take 1/5 by weight.

 

[Mexibilly]

Chill my friend.
Don't get caught up in all this bulls**t.
If krausen isn't coming up through your airlock after 48 hours you should be good with an airlock.
Maintain temp, give it 3 or 4 weeks, make sure it's done fermenting and bottle it.
Don't trip.
Occupy your mind with what's going in the fermentor next. Get it ordered and get your plan in place.
Most of all, chill, enjoy a home brew and don't panic.
It's gonna be fine...

 

[Lepetitnormand]

Well I have 24 bottles under the kitchen cabinet carbing up. The second round of bottling was smoother than the first one in term of bottle filling, I still have some issue to cap them, some do seems to be not that well capped with a side of the cap slightly up in the air ... I guess I shall see.

So far 3 batch have been done :

NB Irish red ale will get my first taste on Tuesday will have been 2 weeks in the bottle by then

15 min simcoe pale ale 6 bottles got them done this afternoon
Whole food apple cider fermented with Nottingham, 9 bottles done this afternoon too.

Both fermented product were clearly containing alcohol as I got a nice buzz drinking the left over ( maybe 1 and 1/2 cup on an empty stomach). the simcoe was clearly bitter (might be glad I have only 6 bottles of it) as for the hard cider, it's not clear at all (well I did nothing to make this happen so no surprise here), the nose was giving some fruity flavor that could not be found while drinking it, it was dry for sure (no problem here hard cider should be dry thank my french origin for normandy), now I need to be patient and let it mellow I guess I'll give it a month before popping one open.

Now I need to think about my next brew ( well two really as I have two carboy) and buy a small scale to weight the hop additions...

 

[arnobg]

I am about to buy some stuff for doing 1 gallon batches instead of the normal 5. What size kettle is recommended, and where can I find one. I assume my 9 gallon will be too big.

Also, are the 1 gallon jugs with screw top preferred or the ones you use a #6 bung on?

 

[phug]

2.5-3 gallon pot if you want to do full volume mashing. The gallon jugs with the screw caps will take a #6.5 bung but a 6 should be fine too

 

[Lepetitnormand]

Well this is it, I just drank my first homebrew tonight, a Nb irish red ale, 2 weeks primary, 2 weeks in the bottle and 24 h in the fridge at 40. At opening there was a p****.... heard and while pourring a nice head came on, but there was no retention what so ever. On the drinking side I felt that it was over carbonated (not a huge fan of beer like that) which was unfortunately masking the taste while drinking it. Also the beer appeared thin/watery. Oh well , I'll give it another 10 days before drinking another one and will see if there is any difference.

cheers

 

[_BullDog_]

I didn't get any retention on any of the NB 1 gal kits. Once I moved to doing my own recipes and priming with corn sugar that aspect improved most likely from using more specialty grains.

 

[Lepetitnormand]

I didn't get any retention on any of the NB 1 gal kits. Once I moved to doing my own recipes and priming with corn sugar that aspect improved most likely from using more specialty grains.

thanks for the answer.

I am not overly concerned by the head retention as this is an eye appealing part of the beer in my opinion, more by how it taste, I'll try another one next week end.

I just brewed a cream ale type of beer this afternoon and ended up with a darker wort than I was hoping for , so I should see, I will must likely put it in secondary to see how it affects the beer, and as I was going to have some left over yeast I bought some more grain and will try the centenial blond recipe from the forum and will see how it goes, I will add only half the dme at first and the rest at the end to avoid too much darkening during the boil

cheers

PS : I just pour myself a dark lager from New belgium brewerie at 40 F no head at all and obviously no retention either, that being said a nice chocolate tatse went well with my cheese, peanut and salami

 

[ericbw]

thanks for the answer.

I am not overly concerned by the head retention as this is an eye appealing part of the beer in my opinion, more by how it taste, I'll try another one next week end.

I just brewed a cream ale type of beer this afternoon and ended up with a darker wort than I was hoping for , so I should see, I will must likely put it in secondary to see how it affects the beer, and as I was going to have some left over yeast I bought some more grain and will try the centenial blond recipe from the forum and will see how it goes, I will add only half the dme at first and the rest at the end to avoid too much darkening during the boil

cheers

PS : I just pour myself a dark lager from New belgium brewerie at 40 F no head at all and obviously no retention either, that being said a nice chocolate tatse went well with my cheese, peanut and salami

If you're not getting head retention on any beer, you might have dirty glasses? Do you use spot free rinse in the dishwasher?

 

[Sharkbrewingco]

I am about to buy some stuff for doing 1 gallon batches instead of the normal 5. What size kettle is recommended, and where can I find one. I assume my 9 gallon will be too big.

Also, are the 1 gallon jugs with screw top preferred or the ones you use a #6 bung on?

I have both types of tops. You want to make sure that you get a good seal if you use a screw top. Screw tops only fit certain jugs. I use the stopper more now.

 

[fuzzy2133]

I had this thought too. Do you lose much when doing it this way?

I have been doing using a bottling bucket for my last few batches. You have to build the loss of beer into your recipe. I also transfer to a secondary, so I lose some there also. Its much easier to bottle. By using priming sugar you add a little bit back into your volume. I put my spigot as low as I could on my bucket and I tilt it when bottling. I use the left over for testing FG and quality control.

Depending on the spigot you install sometimes you can fit a PVC or CPVC 90 fitting on the inside spigot threads as a dip tube.

 

[Sharkbrewingco]

I am about to buy some stuff for doing 1 gallon batches instead of the normal 5. What size kettle is recommended, and where can I find one. I assume my 9 gallon will be too big.

Also, are the 1 gallon jugs with screw top preferred or the ones you use a #6 bung on?

You can use either a 9 or 12 quart pot. It will depend upon how much pre boil volume you will have.

 

[Sharkbrewingco]

Depending on the spigot you install sometimes you can fit a PVC or CPVC 90 fitting on the inside spigot threads as a dip tube.

I think I used a spigot from a LBK. I really don't have much of a loss as I tip the bucket. I get some air into the last bottle but its a plastic bottle that I check to see if the bottles are carbonating.

 

[Lepetitnormand]

hey,

I was searching for recipe yestearday and found this website that I was yet to find. I though some pf you might enjoy 1 gallon beer recipe porn ....

http://www.bullcityhomebrew.com/recipes.aspx?category=onegallon

I guess it might have been posted already. there formulation seems to make those recipe similar to the one from austin homebrew I guess.

cheer

 

[jimdkc]

hey,

I was searching for recipe yestearday and found this website that I was yet to find. I though some pf you might enjoy 1 gallon beer recipe porn ....

http://www.bullcityhomebrew.com/recipes.aspx?category=onegallon

That's an interesting collection of one-gallon recipes!

I may have to try their SN Bigfoot, Celebration, and Ruthless Rye IPA recipes to see how close they are!

 

[unionrdr]

A fella on the facebook page was looking for 1 gallon brewers, so I steered him here. Signed up as northumberlandmonkey. Not seeing the name anywhere?