cutting recipes

[happycrabster]

Sorry if this has already been answered, I'm new at site navigation.

Someone mentioned making a one gallon batch of something or other and the general concensus was yes, with only a gallon you wont lose much if it isn't any good...

Can 5 gallon recipes simply be divided to make smaller batches? I've been warned against doing this for some food recipes (I've been *Banned from the Kitchen* for some of those recipes). Dividing wouldn't affect the fermenting and finishing times, would it?

Tony

 

[Orfy]

A gallon of beer will probably take the same time as a 5 gallon batch if not longer. The 5 gallon batch will have more thermal insulation so will have an higher internal temp than the 1 gallon, but it depends if you have managed a better aeration on the 1 gallon and weather you adjust the yeast pitch rate.

There are tools, software, websites that will scale the recipe for you.

I guess most people who do this would probably do it from experience.

 

[the_bird]

If you want to do small batches, I'd cut them in half to 2.5 gallons. That way, you'll at least net a case, instead of only nine or ten bottles. As Orfy says, it's the same amount of work - and as you'll learn quickly, homeb rew really DOESN'T last as long as you would think (especially if you start sharing with your buddies).

 

[happycrabster]

True, true. Even though my first batch is still in the secondary for another week or so, I've already got several volunteer Quality Control Assistants, all willing to take a hit for the team!
Thanks!
Tony

 

[Brewsmith]

The one thing I would not cut down is the yeast. Leave that the same. The extra yeast will just help it go faster and cleaner.