1-Gallon Brewers UNITE!

[Stas StoLat]

No well. Just don't pour any sediment into a glass from a cold bottle. Chilling the bottle before serving leaves the sediment behind.

 

[HardyFool]

What I do these days is toss in ~3-5 mL of BioFine into the fermenter about a day or two before I'm going to transfer, and then you can really hoover every last drop off of the yeast cake since it's so beautifully compacted. Short of this, you're trading between haze and the associated "yeasty" flavor, and loss of a precious half pint

 

[mygar]

What I do these days is toss in ~3-5 mL of BioFine into the fermenter about a day or two before I'm going to transfer, and then you can really hoover every last drop off of the yeast cake since it's so beautifully compacted. Short of this, you're trading between haze and the associated "yeasty" flavor, and loss of a precious half pint

Now that's interesting... will check that out. Another thing, I have green carboys instead of the clear... hard to see in them... so ordered some clear ones. Also, it seems I net 7 pints out of every gallon batch

 

[HardyFool]

Also, it seems I net 7 pints out of every gallon batch

Clear fermenters rock, and honestly I have been loving the heck out of my 6qt Cambro fermenters - get one of these (but get one at a restaurant supply for less than half of that price), toss two of these in the lid, toss a thermowell in one of those, and throw one of these on the front and you have the best 1 gal fermenter in the biz

And as for yield, that sounds about right. I'd guess I maybe get 7.5 with BioFine, though I keg most often so it's hard to be sure

 

[mygar]

Clear fermenters rock, and honestly I have been loving the heck out of my 6qt Cambro fermenters - get one of these (but get one at a restaurant supply for less than half of that price), toss two of these in the lid, toss a thermowell in one of those, and throw one of these on the front and you have the best 1 gal fermenter in the biz

And as for yield, that sounds about right. I'd guess I maybe get 7.5 with BioFine, though I keg most often so it's hard to be sure

Dang that's a set up there... but I have already ordered 2 clear carboys and they should be arriving tomorrow :/

 

[HardyFool]

Oh no worries whatsoever, these make my life easier but they're not by any means a necessity - the option's always there if you want to drop some cash on a bells-and-whistles option that verges on overkill

 

[mygar]

Oh no worries whatsoever, these make my life easier but they're not by any means a necessity - the option's always there if you want to drop some cash on a bells-and-whistles option that verges on overkill

Eventually I am thinking I will do 2.5 gal with 1 gal every now and then. Have been thinking about the Anvil Foundry 6.5 and the Anvil 4 gal SS fermenter. But I want to learn more before I take that step .. have fun with what I have.

Do you brew larger than 1 gal as well? I think I remember other posts where you have made some sweet eBIAB 1 gal equipment yourself.

 

[HardyFool]

Do you brew larger than 1 gal as well? I think I remember other posts where you have made some sweet eBIAB 1 gal equipment yourself.

Haha I'm glad that at least one person noticed that! And a good question - I used to run the "Staff Batch" program at the brewery at which I work (hint: it's on my T-shirt), so I've done a fair number of 5/10 gallon batches, but 1 gallon is just so fantastically low stress that I haven't done one in a while. Granted, I just made a radical upgrade to my gear wherein my heating element now tri-clamps into my kettle, so I intend to use that as an excuse to set up a parallel 3 gallon setup with nearly identical equipment (same element and controller, same HERMS coil/chiller) whenever I feel like blowing a few hundo, which is sure to be shortly

But yeah, I'm with you on the 2.5 - if I'm not experimenting, and thus know I'm very likely to make a killer beer, I'd like ~2.5-3 gallons of it in the future

 

[mygar]

Haha I'm glad that at least one person noticed that! And a good question - I used to run the "Staff Batch" program at the brewery at which I work (hint: it's on my T-shirt), so I've done a fair number of 5/10 gallon batches, but 1 gallon is just so fantastically low stress that I haven't done one in a while. Granted, I just made a radical upgrade to my gear wherein my heating element now tri-clamps into my kettle, so I intend to use that as an excuse to set up a parallel 3 gallon setup with nearly identical equipment (same element and controller, same HERMS coil/chiller) whenever I feel like blowing a few hundo, which is sure to be shortly

But yeah, I'm with you on the 2.5 - if I'm not experimenting, and thus know I'm very likely to make a killer beer, I'd like ~2.5-3 gallons of it in the future

I watched your video... way cool man! Good on you for tricking out some equipment on your own! I am so new at this... barely crawling lol... that some of it was lost on me though It would be very interesting to see a brewing day of yours!

 

[mygar]

So I bottled yesterday... and siphoning from the carboy was smoother than the first time. But bottling was a pain... only due to the Fizz Drops! I will never, ever, use these again! What a pain... they dont fit most of the 16oz bottles I have! Had to cram them into the openings increasing risk for infection.

I want to continue to bottle from primary and add priming sugar to each individual bottle. What is the best way to do this? Best!

 

[Immocles]

Paging @TwistedGray

1/2 tsp table sugar funneled into each bottle. Maybe slightly more for 16oz bottles

 

[HemanBrew]

So I bottled yesterday... and siphoning from the carboy was smoother than the first time. But bottling was a pain... only due to the Fizz Drops! I will never, ever, use these again! What a pain... they dont fit most of the 16oz bottles I have! Had to cram them into the openings increasing risk for infection.

I want to continue to bottle from primary and add priming sugar to each individual bottle. What is the best way to do this? Best!

Buy a scale that measures 0.1grams. And use brewersfriend priming calculator.

 

[mygar]

Buy a scale that measures 0.1grams. And use brewersfriend priming calculator.

I do have the small anvil scale to use.

Ok so it looks like that calculator works on a 16oz calculation as well (.125g). Which sugar best … I suspect corn sugar? Also, what's the risk for infection? ie not putting sugar in solution and boiling? Thanks!

 

[HemanBrew]

I do have the small anvil scale to use.

Ok so it looks like that calculator works on a 16oz calculation as well (.125g). Which sugar best … I suspect corn sugar? Also, what's the risk for infection? ie not putting sugar in solution and boiling? Thanks!

I use brewing sugar (pure glucose) from the homebrew shop. Table sugar and corn sugar works also but not as fast.
No infections as long as everything is clean. At least I haven't had any infections this way or heard anyone else suffering infections. I think it doesn't differ from using carb drops of sugar cubes in this matter.

 

[TwistedGray]

So I bottled yesterday... and siphoning from the carboy was smoother than the first time. But bottling was a pain... only due to the Fizz Drops! I will never, ever, use these again! What a pain... they dont fit most of the 16oz bottles I have! Had to cram them into the openings increasing risk for infection.

I want to continue to bottle from primary and add priming sugar to each individual bottle. What is the best way to do this? Best!

I finally made a thread about this - Individual Bottle Priming Instructions with Cane Sugar

Paging @TwistedGray

1/2 tsp table sugar funneled into each bottle. Maybe slightly more for 16oz bottles

Imma just make a damn thread already, lol.

I use brewing sugar (pure glucose) from the homebrew shop. Table sugar and corn sugar works also but not as fast.
No infections as long as everything is clean. At least I haven't had any infections this way or heard anyone else suffering infections. I think it doesn't differ from using carb drops of sugar cubes in this matter.

What's your carbonation times using "brewing sugar" to carbonate compared to cane sugar (aka "table sugar")?

I usually like to give my beers one week to rest in the bottle to ensure all the sediment settles, and they're plenty carbonated at that stage. Depending on the style, I'll give them two full weeks to carbonate, settle, and condition before starting to chuck them in the fridge.

 

[Joshua Hughes]

I finally made a thread about this - Individual Bottle Priming Instructions with Cane Sugar



Imma just make a damn thread already, lol.



What's your carbonation times using "brewing sugar" to carbonate compared to cane sugar (aka "table sugar")?

I usually like to give my beers one week to rest in the bottle to ensure all the sediment settles, and they're plenty carbonated at that stage. Depending on the style, I'll give them two full weeks to carbonate, settle, and condition before starting to chuck them in the fridge.

I’ve use Twisted’s method since I asked him about it a while back. It works better than other methods assuming you get the right amount in each bottle. I’ll never do anything else with my 1 gallon batches.

 

[HardyFool]

It would be very interesting to see a brewing day of yours!

Haha fair enough! I filmed parts of one which I should get around to finally posting, but I also made some substantial upgrades after that, so there may be another one after that. In any case, I'll get on it!

 

[HemanBrew]

What's your carbonation times using "brewing sugar" to carbonate compared to cane sugar (aka "table sugar")?

I

Table sugar needs usually 2 weeks.
Brewing sugar makes good carbonation in one week.
At least in my brews.
BU remember that bottle conditioning is more than just carbonation. So 2-3 weeks is my normal "ready beer". But it's nice to taste a bottle in 1 week with good carbonation (at least ipas and neipas)

 

[mygar]

Haha fair enough! I filmed parts of one which I should get around to finally posting, but I also made some substantial upgrades after that, so there may be another one after that. In any case, I'll get on it!

Cool...it would be great to see your equipment at work!

 

[mygar]

I finally made a thread about this - Individual Bottle Priming Instructions with Cane Sugar



Imma just make a damn thread already, lol.

The pictures were a help ... giggle lol

What's your carbonation times using "brewing sugar" to carbonate compared to cane sugar (aka "table sugar")?

I usually like to give my beers one week to rest in the bottle to ensure all the sediment settles, and they're plenty carbonated at that stage. Depending on the style, I'll give them two full weeks to carbonate, settle, and condition before starting to chuck them in the fridge.

The pictures were a help ... giggle lol

 

[TwistedGray]

Table sugar needs usually 2 weeks.
Brewing sugar makes good carbonation in one week.
At least in my brews.
BU remember that bottle conditioning is more than just carbonation. So 2-3 weeks is my normal "ready beer". But it's nice to taste a bottle in 1 week with good carbonation (at least ipas and neipas)

I've never had an issue on any styles after one week with table sugar, but I stopped brewing IPAs about two years ago and PAs last year. Everything else holds up to a week in the bottle though, but yeah...2-3 weeks is the norm unless it's a big beer.

 

[InspectorJon]

1/2 tsp table sugar per 12 oz. bottle.

 

[HardyFool]

Hey all,

I make tons of weird and merely fairly pleasant beers, but this was a banger. The only hassle is that you have to add the raspberries like 90% of the way through fermentation to ensure that the yeast will eat the sugars (or don't I guess!), and the recipe is virtually exactly this one but rephrased for 1 gallon. If you want an Easy Win like I did, give it a shot

Oh, and use whole, frozen raspberries (or hell, fresh)

 

[jimdkc]

If you use fresh raspberries, it might be better to freeze and then thaw them first. It breaks down the cell walls and releases more juice!

Interesting recipe... going to add it to my list!

 

[HardyFool]

If you use fresh raspberries, it might be better to freeze and then thaw them first. It breaks down the cell walls and releases more juice!

Interesting recipe... going to add it to my list!

I seriously considered fresh raspberries, but they were about double the price, out of season, and brought a slight infection risk (though in this beer, it would take a lot of Brett, say, to register on the palate) - though I intend to do this if I see tempting-enough fruit in the future

And glad to hear it!

 

[Elric]

I just did up a gallon of a raspberry sour using the new philly sour. started with a 2.75 gallon batch and put one gallon of it on a pound of frozen raspberries for a week after. The hydrometer sample tasted good today. Now to wait for the keg to carb!

 

[HardyFool]

Nice! I'm dying to try that Philly Sour

 

[pdcm]

Hey all,

I make tons of weird and merely fairly pleasant beers, but this was a banger. The only hassle is that you have to add the raspberries like 90% of the way through fermentation to ensure that the yeast will eat the sugars (or don't I guess!), and the recipe is virtually exactly this one but rephrased for 1 gallon. If you want an Easy Win like I did, give it a shot

Oh, and use whole, frozen raspberries (or hell, fresh)

View attachment 699275

That container looks nice and solid, if you don't mind sharing, what is it? I recently picked up a couple of cheap (thin) PET jugs for 1G experiments, but I'm not sure how long they'll last.

 

[HardyFool]

That container looks nice and solid, if you don't mind sharing, what is it?

I cannot recommend this setup more, though one caveat: it's not a perfect seal (you could line the indent in the lid with silicone putty and solve that problem, but I haven't thus far for fear of sanitation issues), which means that cold crashing and long term storage (say, 4+ weeks) isn't viable due to the very real possibility of oxidation (I had a perfectly good altbier ruined this way)

Having said that, here's the shopping list:

Clear fermenters rock, and honestly I have been loving the heck out of my 6qt Cambro fermenters - get one of these (but get one at a restaurant supply for less than half of that price), toss two of these in the lid, toss a thermowell in one of those, and throw one of these on the front and you have the best 1 gal fermenter in the biz

 

[HardyFool]

Yet another sour recipe for y'all:

I've been playing around with Voss Kviek yeast from Lallemand, since I discovered you can just vacuum seal dried yeast right after using it and it remains viable (!!), so pt.3 of said experimentation was a "Berliner Vosse," and it's an absolute banger. From grain to glass in 8 days, including kettle souring, and since you kettle sour and ferment at 95˚F, it couldn't be simpler or harder to mess up. The recipe's below, but it's also obvious: ~150˚ mash, 50:50 wheatils, 5 IBUs any noble hop. I carb'd at 18 psi at 38˚, so like 3.1, but I'd bet anything north of like 2.8 would work