1-Gallon Brewers UNITE!

[TonyKZ1]

I bottled a batch of McSwiggin's Irish Ale, a 1G recipe from Jaspers. I also tried something different, or at least different for me, I batch primed this with 2 Tbsp of priming sugar in 1 1/2 cup of water putting that in a 6qt SS pot and then siphoning the beer from the jug into that.

One reason is that the lower amount of beer with the 1G recipes and that this recipe's fermentation was very active so I lost some of the beer out the overflow tube into the overflow jar. Because of me using the 1G glass jug instead of a 2G plastic bucket. But also I wanted to try doing it this way as some of the recipes I make recommend doing it this way instead of the bottle priming.

 

[native_sun]

I've been making wine(based on my grandpa's old recipes) and Mead in one gallon batches for years now, and my first beer(starting it this weekend) is going to be a one gallon batch. I even have an experimental hard ginger beer going in a 1/2 gallon batch(a local Mennonite store has flavored ciders in 1/2 gallon glass jugs that make perfect mini carboys). I mostly use the one gallon Arizona tea jugs to ferment in. Same material as a milk jug, but much thicker, so they hold up better if you use boiling water to clean them out. Plus their shape makes it easier to fit more of them neatly under the kitchen sink( the only dark, coolish place I have to keep them). I have a few caps that I modified with airlocks that I keep handy.

 

[MadHomebrewer]

I've been making wine(based on my grandpa's old recipes) and Mead in one gallon batches for years now, and my first beer(starting it this weekend) is going to be a one gallon batch. I even have an experimental hard ginger beer going in a 1/2 gallon batch(a local Mennonite store has flavored ciders in 1/2 gallon glass jugs that make perfect mini carboys). I mostly use the one gallon Arizona tea jugs to ferment in. Same material as a milk jug, but much thicker, so they hold up better if you use boiling water to clean them out. Plus their shape makes it easier to fit more of them neatly under the kitchen sink( the only dark, coolish place I have to keep them). I have a few caps that I modified with airlocks that I keep handy.

Hit up an Italian restaurant for some empty 1 gallon glass wine jugs. Then just use a rubber bung and airlock.

 

[Toastiebeads]

last night I bottled 2 batches, a Pecan Pie Brown Ale (hydro sample was.... weird. might need a lot of time to settle down and be tasty) and a stout that didn't hit the ABV mark. not too sure what I did, but DH says the sample of that one was tasty.

I also got to cookin' and made an EPA from an all-grain kit my LHBS put together. it's very light in colour, slightly sweet and a little hop kick at the end. I hope this one turns out well, as it seemed very promising when I was working on it! I've also discovered a great way to not dirty my hop-straining collander when draining my grain bag.... tie that mofo to the cupboard door and let it drip away!

 

[TonyKZ1]

Has anyone heard of Hop Hero Brewing Supplies? I've emailed back and forth a couple times with the owner and then went ahead and bought some 1G AG & 3G Extract recipes last night. His prices are pretty good and he's got a nice selection of recipes.

 

[fuzzy2133]

Has anyone heard of Hop Hero Brewing Supplies? I've emailed back and forth a couple times with the owner and then went ahead and bought some 1G AG & 3G Extract recipes last night. His prices are pretty good and he's got a nice selection of recipes.

Never heard of them. Weird that their address on the web site is an apartment, looks like some one starting a new business venture. If every thing gets to you fresh I do applaud the people who can pull it off.

 

[sleepspeaking]

OK maybe not the best place fit this post, but mostly on topic. Not an attempt to hijack just info share.

I break 1 gallon jugs all that time.... not good. I've started using a rag through the loop as a "lanyard." What other ways are you guys securing as you aerate, or just transport?

View attachment 1447860456790.jpg

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[ericbw]

OK maybe not the best place fit this post, but mostly on topic. Not an attempt to hijack just info share.

I break 1 gallon jugs all that time.... not good. I've started using a rag through the loop as a "lanyard." What other ways are you guys securing as you aerate, or just transport?

Lift from the bottom and be gentle.

 

[fuzzy2133]

OK maybe not the best place fit this post, but mostly on topic. Not an attempt to hijack just info share.

I break 1 gallon jugs all that time.... not good. I've started using a rag through the loop as a "lanyard." What other ways are you guys securing as you aerate, or just transport?

Don't brew drunk!
If serious, I grab the jug at top (have my index finger through handle loop), bottom and shake with both hands.

 

[sleepspeaking]

Don't brew drunk!
If serious, I grab the jug at top (have my index finger through handle loop), bottom and shake with both hands.

Ha! Maybe I'm just clumsy, or I get in a hurry. Maybe I don't respect them as much as I do their larger counterparts, knowing how heavy I am always slow and plan the moves. It just seems like every time I use the 1 gallon jugs, I at least have a scare.

 

[fuzzy2133]

I wonder if what you are using has thin glass. The one I broke (totally my fault) had really thick glass and it took a good amount of force compared to the times I banged them into stuff on accident.

 

[TonyKZ1]

Just opened my 2nd bottle of a 1G batch of a AG EveryDay IPA from Brooklyn Brewshop, wow even after being chilled for several hours it's got a way too much carbonation. However, it smells and tastes good so it's got that going for it.

 

[THVbrew]

Question for all of you small batch brewers ...

I normally brew 3 gallon batches, but have decided to start doing a ton of 1 gallon batches so that I can learn the unique flavors of hops/malts better. I tried my first 1 gallon batch last night and everything was fine until i tried to rack the beer from the kettle in to my one gallon jug. due to the small volume, i could not get good separation from all of the trub and couldn't rack my beer in to the jug without all of the trub too. How do people get around this? how much wort do you aim to have after you have completed the boil?

I think part of my issue is that i was using my 7 gallon kettle, which has a large diameter and therefor the 1.25 gallons in it was very thin.

 

[pricelessbrewing]

I think part of my issue is that i was using my 7 gallon kettle, which has a large diameter and therefor the 1.25 gallons in it was very thin.

Bingo. The ability of the racking cane to create a siphon is directly related to the height of the liquid. When I was bottling I had a similar issue. I'm planning on trying a new technique I saw at the link below, which while it may require slightly more coordination I think it will be a bit smoother and introduce less oxygen for my setup.


https://www.reddit.com/r/Homebrewin...h_brewers_whats_your_bottling_process/cm36i8i

 

[THVbrew]

My issue wasn't creating a siphon, it was not picking up all of the trub so that I was only putting clear beer in to my fermenter.

 

[ericbw]

My issue wasn't creating a siphon, it was not picking up all of the trub so that I was only putting clear beer in to my fermenter.

I started going for bigger volume, knowing you lose some to trub.

 

[paul_111]

Have you thought about letting the trub settle out in the fermenter? If you're not going to harvest your yeast, it will work just fine. I generally brew ~2gal at a time, and I don't worry about the trub, and it hasn't caused an issue yet. But be warned, this can be a sensitive/taboo procedure...

 

[TonyKZ1]

Yep, I normally just pour my wort from the kettle to the fermenter. It works fine for me.
Tony

 

[THVbrew]

The trub would take up valuable space in a 1 gallon fermenter. I think i just need to make sure I finish cooling with about 1.25 gallons and that I am using a kettle that is more narrow to allow enough depth in the wort to skim it off without picking up the trub.

 

[TonyKZ1]

Or you could do something I've been thinking about, using a 2G plastic bucket for a fermenter instead of a 1G glass jug. Plenty of room for an active fermentation and wort.

 

[THVbrew]

Yeah I actually just saw that Bells sells 2 gal buckets for like $4.50. I will probably buy a couple of these and brew 1.5gal batches this way I can still conduct small experiment batches and not worry about squeezing everything in to a 1gal jug.

 

[TonyKZ1]

Yep, sounds good. I've found one vendor that sells 1.25 & 1.5G recipes so you can make use of the extra space in a 2G bucket.

 

[burninator]

Or do like I did. Go to your closest grocery store and ask someone in the bakery for any empty frosting buckets. I have free buckets in 2, 3, and 4 gallon sizes.

 

[deanoaz]

I'm tired of hearing all you big boy 5-Gallon brewers telling us 1-Gallon brewers to step up. A lot of us brew 1-Gallon batches because that's all we have room for right now, not because we're afraid of stepping up our game. Trust me, if I could, I would, but in the meantime I'm actually really feeling the 1-Gallon game. Here's why:

Brew Day takes me about 3-4 hours, which includes cleanup.

I know one of the main points from 5-Gallon brewers is that "if you brew something amazing, you only have 10 bottles of it." My response- "Yea? So?" If I brew something amazing, chances are I'll brew something else amazing, and then perhaps I'll go back and brew that amazing beer again. And again.

5-Gallon brewers are always so quick to tell me- "Why put all that work in for just 10 beers." I'm not sure about you guys, but I don't consider my brew days as "work." I'm an insurance underwriter by day, but thoroughly enjoy cooking and now, brewing. I love the processes, and feel that it actually calms me. So work? I think not...

And lastly, I love the fact that I always have new things coming out of my pipeline. Yea, I just finished up drinking a really great IPA kit, but as sad as I may be to see it go, I can't wait to crack open my Weinstephaner Dunkel clone next! I'd rather have a few of LOTS of things than 50 of the same thing for 3 weeks.

So to all you big boy 5-Gallon + brewers out there, don't be so quick to hate on us 1-Gallon brewers. While eventually we'll graduate to your status, in the meantime, we're totally feeling what we've got going right now, and it's just as enjoyable for us, as it is for you. :rockin:

*Disclaimer*
This thread is not meant to pick a fight or evoke negativity. It is simply in jest, although, steeped in believed truths

I am just preparing to getting into home brewing and have decided to take the 1 gallon path to start with. Available space, cooling control and volume of output (I'm not a large consumer) are all reasons for going this way. I'm starting to believe the 5 gallon people hate us "Oners". I have a home brew store close and with two visits, I finally had to get a little upset with their over-aggressive tactics in trying to tell me my choice was wrong. I believe retail stores are there to help customers and not drive them off!! Why can't they just accept your choice and provide help. I guess its because their store stock is all geared to 5 gallon brewers.

 

[snowcrawl]

Question for all of you small batch brewers ...

I normally brew 3 gallon batches, but have decided to start doing a ton of 1 gallon batches so that I can learn the unique flavors of hops/malts better. I tried my first 1 gallon batch last night and everything was fine until i tried to rack the beer from the kettle in to my one gallon jug. due to the small volume, i could not get good separation from all of the trub and couldn't rack my beer in to the jug without all of the trub too. How do people get around this? how much wort do you aim to have after you have completed the boil?

I think part of my issue is that i was using my 7 gallon kettle, which has a large diameter and therefor the 1.25 gallons in it was very thin.

Racking from the kettle to the one gallon fermenting jug is optional with some of the instructions I've had come with the one gallon kits I've bought. Many of the stores that sell these one gallon all grain kits are trying to market to new brewers who are starting with essentially no equipment. So they try to keep it as basic as possible. No hot liquor tank, no mash tun, no wort chiller, no aeration wand etc...

A number of kitchen tools that you probably already have can take the place of bulky tools and equipment used to make 5 gallon batches.

I found that a standard 8 Quart pot, the kind you use to cook pasta, is ideal for the 1 gallon boil. You will probably fill it up to within a couple inches or so from the top. I'll rig a clamp on fan beside the stovetop in order to blow at the surface at the beginning of the boil and with hop additions in order to help keep the pot from boiling over.

After cooling the wort to room temperature, I use the mini auto siphon for these small batches, and put a rubber wedge under one side of the pot to tilt it to maximize the transfer.

If you aren't happy with the way your transfer is going or if it fails on you, you could also just strain it through a starsan sanitized piece of cheesecloth spread over a stainless steel strainer (also sanitized).

You will often fall short of extracting 1 gallon of wort, in which case you can top up with a little bit of distilled water (usually about half a cup) until you reach the bottom of the "1 Gallon" lettering etched into the glass jug.

It's a good idea to keep a few smaller bottles on hand, 250ml, so that you are able to bottle that last partial beer.

After racking to the bottling bucket, I sometimes dump the remaining trub/sediment at the bottom of the jug into a mason jar and then cold crash it for several hours. Especially if it something tasty like an IPA. Then extract the clear liquid from the top with a metal turkey baster, then drink it. Might as well get as much enjoyment as you can from this, given the work you put into it.

I was also thinking that you could probably use one of those newer electric kettles that allows you to heat water up to a specific temperature range, to prepare your mash and sparge water.

 

[TonyKZ1]

You can also look at Brooklyn Brew Shop for ideas/methods plus recipes on brewing/bottling/etc. the one gallon batches. They've also got a couple books out too.

 

[snowcrawl]

My issue wasn't creating a siphon, it was not picking up all of the trub so that I was only putting clear beer in to my fermenter.

Using the smaller pot size (8 quarts) will allow you to get better control when racking this smaller volume to your fermenter. I get the mini-autosiphon or racking cane set up with the pot sitting on an angle (propped up with the wedge, which could be something like an eraser or piece of small piece of rubber). Allowing some time for the sediment to settle to the bottom. Then after the transfer progresses from the tubing to the jug, I slowly move the tip of the cane to the optimal spot just above where the wort floats above the sediment. Then try to stop as soon as you reach the point where the clear wort has all been sucked up and the sediment is starting to get pulled up the tube. It just takes a little practice.


Not sure if you are cooling with a wort chiller or using the ice bath method. The wort chiller will help you make a clearer wort.

 

[ohiobeer29]

that sucks sounds like they were trying to make money instead of helping the customer.

I am just preparing to getting into home brewing and have decided to take the 1 gallon path to start with. Available space, cooling control and volume of output (I'm not a large consumer) are all reasons for going this way. I'm starting to believe the 5 gallon people hate us "Oners". I have a home brew store close and with two visits, I finally had to get a little upset with their over-aggressive tactics in trying to tell me my choice was wrong. I believe retail stores are there to help customers and not drive them off!! Why can't they just accept your choice and provide help. I guess its because their store stock is all geared to 5 gallon brewers.

 

[pricelessbrewing]

More likely that they have the commonly held belief that 1 gallon batches aren't "worth the time" and so are trying to get you to "be happier" with the hobby by getting better return on your time.

I've done both large batches, (9G) and small (.75G), and am quite happy doing both. The ease of effort of doing small batches lets me turn out a nice variety in my pipeline without too much effort or occupied space. Now if I had a nice empty basement again, and room for a kegerator and a dedicated electric brew space I would probably be doing larger batches because I could afford the space and time. However atm, I'm limited and don't have room for several 5-8G fermenters to sit around the apartment.

 

[deanoaz]

I am a newbie with a simplistic question or two: I have a 1 gallon recipe from Northern Brewery. If I follow the instructions explicitly, there is no call for using a hydrometer. I am looking forward to future brewing and want to use/learn about the specific gravity of the process, so I am going to take readings, even though they might not be part of the process. Questions:
1. OG is taken at the point of cooled wort???
2. Boiling the 1.25 gallon wort, as they say to do, is going to remove quite a bit due to evaporation. Can anyone give me an idea of percentage that is lost, say for an hour of boiling???
3. Related to 2, if I remove some of the cooled wort for SG testing, on a 1 gallon recipe, then some more after fermentation for FG, I am taking quite a bit out of the 1 gallon wort. In reality, shouldn't I really be starting with more than 1.25 gal and how much???

OR

4. Should I be replacing the removed wort after testing, which seems like a high risk of contamination???

This newbie needs a few answers.