Gearing Down

[RM-MN]

Walmart had a few 2 and 2.5 gal glass containers, but I would have to figure out a lid/airlock strategy:
Was wondering about the lid and seal, looks like coated cardboard of some type.

Saran wrap and a rubber band is all you really need. Stretch the saran wrap over the top and hold it in place with a rubber band. If necessary, use a pin to poke a hole in the saran wrap.

 

[applescrap]

Sounds good. I like this kind of work. Clean, simple, and effective.

Reminds me I heard a brewer talk about using bags in his bucket. They provided some extra seal, are sanitized and clean up is a breeze. Need to look into that again. Problem was only big lots iirc. It was on experimental brewing with a well known hb guy from la.

 

[Sadu]

That thing about 1 gallon taking nearly as long as 5 gallon is a myth.

Sure, a 1 hour boil is going to take an hour, no getting around that. But actually bringing a brew from mash temps to a boil, you'll never get faster than a 1 gallon batch. I can hardly get a dunk sparge done by the time the wort is boiling.

Likewise cleaning is a lot simpler and faster. Less surface area, simpler gear, it's very easy. You can bottle a batch in 20 mins.

1 gallon brewing is made up of lots of bite size tasks, which are very easy to fit into your day. No, it's definitely not 5 times faster than a 5 gallon brew, but it's also not "basically the same" amount of time either as a lot of people seem to imply.

At the end of the day you need to find the balance that works for you.

One thing I'm gonna throw out there is partial mash brewing. All the advantages of a smaller brewday but more beer. IMO a well made partial mash brew is no different to an all-grain brew. The ingredient costs are quite a bit higher though.

 

[ryanm8]

I do 2 gallon batches and I don't find it a chore at all. Everything is done in my kitchen. I can do all grain on all but the biggest brews. I use a 5 gallon kettle.

 

[Gytaryst]

I've been doing 2 gallon batches for years. I get about 3 six packs. Mash in a 5 gal collman cooler, boil in a 6 gal SS pot on a propane burner. Ferment in 2 gal paint buckets from HD. Nothing to heavy to lift, I'm now 75.

I do 2 gallon batches and I don't find it a chore at all. Everything is done in my kitchen. I can do all grain on all but the biggest brews. I use a 5 gallon kettle.

The small batch idea was kind of an after thought. I considered doing small batches when I started but was drawn to building the 3 vessel, 15.5 gallon converted keggle system. In retrospect I got as much enjoyment out of learning how to build the system as I did learning how to brew beer.

The long brew days kicked my butt. After a day of bending, stooping, walking and slinging keggles around I can barely walk the next day. Add to that the fact that I'm the only one who ever drinks the beer I make... So I finally came to the difficult decision of giving it up and I got rid of all my stuff. alized when he said he didn't know anything about it he wasn't lying. He asked questions about basic stuff I assumed was common knowledge for anyone whether they brewed beer or not.

Only after I got rid of everything did the idea of doing small batches pop into my head again.

I haven't 100% settled on a batch size. It will depend on what I decide to use for fermentation. I was looking at those 5 liter mini kegs for packaging, but I also think I can do more with the 2.5 gallon ball lock corny kegs.

I was a bit rash getting rid of "everything" so I'm starting over from square one. On the bright side; the equipment is a lot cheaper for small batches and I already have a good idea on how to do things so I won't have to waste as much money on trial and error.