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Thanks!

Finally finished my first ever home brew. All-grain, 1-gallon batch. Turned out great!

Awesome, thanks.

If you have the right amount of grain though, and you end up with too much wort, you can always add water to fermenter and the original gravity will be correct. That's how I understand it at least. It has more to do with the proper amount of grain for a 1 gallon finished product....

On my test boil (8 quarts for an hour), I lost 22%, which seems about right when looking around at other statistics.... I think that since the recipe calls for so much grain though, it is anticipating having unused wort. If you boiled it more than 60 minutes to concentrate it more, the gravity...

What type of container would I need to keep the 2nd half in while it's in the fridge? Does it need to be able to get oxygen? Thanks

So once I activate the pack (and wait 3 hours), I can dump half of it into my fermenter, and the other half into a sanitized contained and put it back in the fridge for up to 2 weeks?

For liquid yeast, I am pretty much limited to using Wyeast smack packs due to availability. As per MrMalty, 1/2 of an activated pack seems to be the standard for a 1-gallon batch of beer. Is this what everyone else finds? Also, what (if anything) can be done with the 1/2 of the pack that...

I guess that is why the Beer Craft recipes have more grain in them as well, as they are "technically" designed to produce more than the 1 gallon of post-boil wort (If there actually was a 1 gallon loss to evaporation using these recipes, the post-boil wort gravity would be significantly higher...

What is your post-boil volume, when you use a pre-boil volume of 2 gallons? I've been reading about 1-gallon batches, and one book (Beer Craft) recommends a 2-gallon pre-boil volume, however another book (Brooklyn Brewshop's Beer Making Book) recommends a 5 quart pre-boil volume. I don't...