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USMCPayne said:
Hey everyone, please forgive me if this is something that has been covered in this thread already. I tried the search and couldn't figure it out, and there are 284 pages to go through.

My main question is about yeast quantity. I don't have the ability (yet) to make starters or have a supply of yeast around. So how do I use an appropriate amount of yeast to make 1 gallon without over/under pitching? Do you just use a whole vial the same you would in a 5 gallon batch?

Generally the yeast packets are geared (as I understand it) toward the 5 gallon size. Can someone shed some light on this for me? My next batch will probably be a 1 gallon to try out a few variations. Thanks folks!
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http://www.mrmalty.com/calc/calc.html
 
USMCPayne said:
HEY that's handy! Took me a minute to figure it out, but I like it. So...what do I do with the rest of the yeast?! :) I suppose I should just brew 2-3 individual beers at a time and just use one yeast packet split between them. Cool, thanks!
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If its dry yeast, I just fold over the packet and place inside a sandwich baggie. I squeeze out the air the best I can and place it in the fridge. I try to use it up within a week but I'm not always successful brewing that quickly. I went about 8 weeks with no noticeable effects...YMMV
 
I bought a 1lb bulk package of dry yeast. I keep it in a ziplock bag in the fridge, and have been using out of it for 7 months.
 
Calichusetts said:
Just finished my 100th 1 gallon batch yesterday...bottled a barleywine as well. LOVE this hobby!
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Sweet! Congrats!

USMCPayne said:
Hey everyone, please forgive me if this is something that has been covered in this thread already. I tried the search and couldn't figure it out, and there are 284 pages to go through.

My main question is about yeast quantity. I don't have the ability (yet) to make starters or have a supply of yeast around. So how do I use an appropriate amount of yeast to make 1 gallon without over/under pitching? Do you just use a whole vial the same you would in a 5 gallon batch?

Generally the yeast packets are geared (as I understand it) toward the 5 gallon size. Can someone shed some light on this for me? My next batch will probably be a 1 gallon to try out a few variations. Thanks folks!
Click to expand...

As said, dry yeast is perfect for small batches. Weigh it and store it back in fridge. If liquid and its an average beer, then I have pitched 1/3 to 1/2 vial per gallon and it has worked but finding your pitching rate and calcing is much better than guessing.

Also USMCPayne......ooohRahhh!
 
biggdaddymatt said:
Has anyone ever had the shock top honey crisp apple wheat? I'm looking to possibly clone it but not sure what spices go in it.
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After seeing this post I went out to a local beer/wine shop and they had it... bought a 6 pack, it was really good! Let me know when you get your 1 gal recipe...I'd love to make that one ;) Thanks for the suggestion.
 
I have made three 1 gallon batches so far. Doing AG BIAB. Great to try different brews. Got a Red Rye IPA fermenting now.
 
DeadheadBrew said:
Going to brew a chocolate maple porter today.:mug:

Here is my recipe.

1.2 pounds American 2-row malt
.3 pounds Chocolate malt
.2 pounds Caramel 15 malt
.2 pounds Black Patent malt

.4 oz Fuggle Hops
3/4 cup maple syrup (real maple syrup. not pancake syrup)

Half packet of Nottingham yeast
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I have that recipe bottled as we speak! Cant wait until its ready..,. I love the Brooklyn Brew Shop recipes!
 
For a one gallon batch do you add only have a pack of yeast? Would it hurt to add the whole thing?
 
Jbird said:
For a one gallon batch do you add only have a pack of yeast? Would it hurt to add the whole thing?
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I used 1/2 pack dried yeast to pitch my own first recipe a week ago and it worked great. From my research on these forums you can use 1/2 a pack of yeast for 1 gal brew. I used 1/2 pack of English ale yeast for a SMASH brew I made (SMASH=Single malt and single hop) and I followed the directions on the pack to rehydrate the yeast, I just cut the volumes by 1/2.:fro:
 
MedBrewer said:
I used 1/2 pack dried yeast to pitch my own first recipe a week ago and it worked great. From my research on these forums you can use 1/2 a pack of yeast for 1 gal brew. I used 1/2 pack of English ale yeast for a SMASH brew I made (SMASH=Single malt and single hop) and I followed the directions on the pack to rehydrate the yeast, I just cut the volumes by 1/2.:fro:
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Mmm sounds good. So adding the whole thing would be a bad thing?
 
Jbird said:
For a one gallon batch do you add only have a pack of yeast? Would it hurt to add the whole thing?
Click to expand...

It depends...how old is the yeast pack and how high is your starting gravity.

Do a quick google of overpitching yeast...it'll give you some reference for your decision. I would post some links but I'm at work...
 
Jbird said:
For a one gallon batch do you add only have a pack of yeast? Would it hurt to add the whole thing?
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You could but why? If you're brewing a super high gravity beer maybe... but dry yeast really lasts a long time in the fridge. Save some money, put it back in a ziplock and store it. I have had over 2 year old yeast opened and in a ziplock in the fridge and work perfect. I have heard of yeast lasting even longer.

Have you ever watched some of the old archeological shows of them digging up old beer bottles and harvesting dried up yeast? Hundreds of years old and they cultured it! That's old yeast! Lol
 
So how are people bottling from a one gallon fermenter? All I have is a 6.5 ga bottling bucket, seems a little overkill for a 1 ga batch.
 
USMCPayne said:
So how are people bottling from a one gallon fermenter? All I have is a 6.5 ga bottling bucket, seems a little overkill for a 1 ga batch.
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Some people bottle direct from the primary with a siphon, priming directly in the bottle.
Some people transfer to a 1-gal jug to bulk prime and siphon to bottle from there.
Some people make a small bottling bucket.
 
I made a 1 gallon bottling bucket from a 5L bottle of water (£1), a wee bit of tubing and a grommet. It's quite funny as the bottling wand + fittings are longer than the bottle is tall. But it is a great pleasure to use.
 
USMCPayne said:
So how are people bottling from a one gallon fermenter? All I have is a 6.5 ga bottling bucket, seems a little overkill for a 1 ga batch.
Click to expand...

I used my 6.5 gallon bottling bucket for the first 10 batches of 1.5 gallon brews.

I finally made a 2-gallon bottling bucket from a new plastic bucket I bought from Lowes...I have to admit it was nice using a smaller bucket for bottling.
 
Hi! I'm chiming in here to say that I am officially joining the 1 Gallon Club. I currently have two beers in Primary: the "Everyday IPA" from Brooklyn Brew Shop (my introduction to this amazing world of home brewing,) and an Oatmeal Stout from a recipe I made myself (with inspiration from these forums.) The 1 Gallon route is the perfect way to get into this hobby that I have wanted to try for AGES but didn't think I had room for in a loft condo.
There is a lot of great info in this thread! Thanks to everyone that has contributed so far!
Kef...
 
Brooklyn brew shop got me started too! My first batch was the everyday IPA, 2nd was there chocolate maple porter, and this weekend I'm bottling their recipe of blackberry red ale! I just bought their book and take the recipes to the lhbs. Much cheaper than buying their kits.

I recently bought a 2.5 gallon water jug with spout at Wally World to bottle my beer n cider. Easy 4$ investment! I transfer from primary into it and bulk prime!
 
USMCPayne said:
So how are people bottling from a one gallon fermenter? All I have is a 6.5 ga bottling bucket, seems a little overkill for a 1 ga batch.
Click to expand...

For bottling I siphon to and from the 12 qt kettle that I use for brewing my 1 gal batches.
 
I have a 2 gallon glass beverage dispenser. It works ok, for 1 gallon batches. The spigot is a little far from the bottom, so some tilting is necessary to get all the good brew out. For batches a little short of 1 gallon, I've got a 96oz margarita dispensing bucket. The spigot is a little to close to the bottom though, so it's really only for very clear batches.
 
Any 1 gal brothers out there have made lagers? I have a fridge with space to place a 1 gal fermenter maybe turn thermostat to adjust temp for lagering. If you have made a 1 gal lager let me know what a typical recipe would be like and how to go about the lagering process.
Thanks ya'all!
 
@jongrill: Just take any cider recipe you have already or that looks good to you and scale it to 1 gallon.
 
jongrill said:
Anyone have a good one gallon cider recipe?
Click to expand...

Hmm, here's one I scaled down for you.

Green Apple Cider
OG: 1.100
FG: 1.0
ABV: 13.3%
Minimum aging time: 2 months
Typical yield, 4 750ml bottles plus a little to taste.
3 quarts seasonal apple cider, or apple juice with no potassium sorbate or potassium metabisulfite.
1 lb table sugar.
1/2 tsp pectin enzyme, optional but needed for a clear brew.
3 grams, or 1/2 tsp distillers yeast, or champagne yeast.
1 tsp yeast nutrient, optional. Can be safely omitted if not adding sugar.
1/2 tsp yeast energizer, optional. Can be safely omitted if not adding sugar.
1 cinnamon stick, or 1 tsp ground cinnamon. If using a cinnamon stick split lengthwise. See below.
2 lbs granny smith apples, you won't need these immediately so you can buy some fresh later if you want. You can use any tart apple, including crab-apples. Crab-apples just take more work to yield the same amount of apple solids.
A couple of freezer bags.
1/2 tsp bentonite powder, optional. Not needed if bulk aging, or if not clearing with pectin enzyme.
Another cinnamon stick, split lengthwise. Optional. See below.

General Notes:
This recipe is designed to be made in a fermentation bucket, not a 1 gallon carboy or jug. This stuff is pretty much fire water. If you want something a little tamer, use a full gallon of juice and omit the sugar completely. If you want to simplify the recipe further, you can also drop the solid apple addition or even the cinnamon.

The gravity of commercially produced juice is usually about 1.050, but it does vary so the OG, FG and derived ABV are really estimates. If you want good info, you need to take readings and adjust your fermentables accordingly.

Basic Process:
Mix the juice and sugar until the sugar is fully dissolved. Alternately, heat the sugar in about 1 quart of the apple juice on the stove until the sugar is fully dissolved. Then mix with the rest of the juice. Mix optional nutrients if you are using them. Pitch yeast. Wait.

Once you have hit FG, 3 identical gravity readings taken a day or more apart, then you need the apples. Usually this takes two or three weeks, though if it's warm it can take as little as eight days.

Apples:
Wash, clean, de-stem, quarter, and core the apples. No need to peel or slice them. Place in a slow cooker, or pan on low, with a little water in the bottom and a lid. You will need to do this as you are cutting the apples up or they will brown. The point here is to lightly steam the apples to keep them from turning brown, and cut down on the surface contamination. Once you are all done, let the apples steam until just slightly softened. Usually about 5 minutes.

Place the apples in the freezer bags and freeze over night. The point of this is to rupture the cell walls of the fruit with large ice crystals. That improves the flavor extraction. The flavor produced doing this is very different from what you would get by breaking the cell walls down with heat. The next day, let the apples partially thaw and add them to the fermentor, also add the cinnamon stick. If using ground cinnamon, simmer the ground cinnamon in a cup of the cider for 20 minutes. Then add back to the fermentor. You can also add a tiny pinch of nutmeg. I didn't list this as it's typically 1/4 tsp for a 5 gallon batch and it's very easy to over do it in a one gallon batch.

Let the cider sit on the fruit for about two weeks. Scoop out the floating fruit with a slotted spoon, or similar. I usually use the spider I bought for deep frying, I keep it really clean and it works very well. Pour the remaining cider through a colander to get any remaining apple pieces out. Leave the yeast cake and any other sediment in the fermentor. Yes, I know about oxidation. For some reason it doesn't seem to do doodly when you are making cider. Not sure why, but it really doesn't.

Bottling:
If you are going to bottle clear brew, add the bentonite powder and wait 3 days before bottling. If you aren't using pectin enzyme, or don't care if the brew is cloudy, then you can bottle immediately. If you are bulk aging, then just rack to your aging jug. By the time the aging is complete the sediment will have settled anyway.

Cinnamon Goodness:
Optional, add half a cinnamon stick split lengthwise to each 750ml bottle when bottling. You can reuse the stick added to the fermentor with the apples. If you wish, you can also add both split sticks with the apples and then save them to add to the bottles. It is important that they be split lengthwise, as the sticks will unroll when wet and could be impossible to remove from the bottles otherwise.

Aging:
This brew needs to be aged a minimum of 2 months. Six months or more is preferable.

This brew stinks:
Generally speaking, this is a fairly stinky fermentation. Especially if you neglect the nutrients. That's normal, don't worry about it unless it gets really bad. If it does get really bad, stir vigorously. You want to release the h2s gas. Then add a couple of 1983, or earlier, pennies to the fermentor and stir again. You want the remaining h2s to react with the copper oxide and fall out of solution. Do not wait until you hit FG to do this, it won't work as well then. If it smells like a fart, relax. If it smells like rotten eggs, then you need to do something. You can also stir with a copper spoon or whisk if you happen to have one.

Back-sweetening:
Generally speaking, the best thing to back sweeten with is frozen apple juice concentrate. You can, of course, back sweeten with anything you would like. Including honey or maple syrup. If you are going to back sweeten before bottling, make sure you pasteurize your bottles to avoid bottle bombs. There is a sticky in the cider section on stove top pasteurization that is very helpful.

Hmm, what started as a quick scaled down recipe grew. I think I'll keep a copy in my own notes too.
 
BattleGoat said:
I say go for it. How many times have you made it? Got any pics of it?
Click to expand...
With some variations, four times. I've made other cider recipes too, but this one always comes out really well.

I don't have any pictures. Next time I make a batch I'll try and take some.

EDIT: Ok, posted in the cider sub section.
 

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