Home brewing on the small scale

This year I’ve decided to dive head first into home brewing. To get back on the horse, I’ve built a new small scale 1 gallon all grain system. This has a ton of pros; its small enough for my tiny kitchen, it is quicker and cleaner, cheaper per batch and makes it easier to brew lots of batches. That being said, I’m still working out the system, but it is coming along pretty well.

3 Vessels

The system isn’t a brew in a bag setup, but sort of a miniature all grain set up. I built the mash tun out of a 2 gallon beverage cooler with a stainless mesh bottom made from a hose. Nothing crazy, but I haven’t had any stuck mashes, and I can hold temp pretty well (+/-2 degrees) during an hour mash (as long as I preheat the tun). I’ve got two 30 qt kettles, one liquor tank and one for the boil. I want to add valves to these kettles at some point in the future, but for the time being, this works perfectly. The mash comes out looking great, and hitting preboil volumes and gravity no problem thanks to Beer Smith.

1 gallon brew
The 3 vessels.


The mini mash tun, fitted with a ball valve holding steady at 154F.


Recirculating Chiller

My sink is hopelessly small. I couldn’t fit a bucket, let alone a kettle. I decided to build a wort chiller nice and simple. Some 3/8″ copper hose very loosely wrapped and connected into a small Harbor Freight submersible pump. I load up a bucket with about 2 gallon of the coldest tap I can get, and I’m usually around 75F in 15 minutes. I’m really happy with how this came out, it was a fun little thing to build.

The chiller set up, sitting in the boil and sanitizing.



1 Gallon Jug Fermenters

I’ve been fermenting each batch in 1 gallon jugs, and have had no issues getting into a strong ferment. Everything after that has been the struggle. At first, I built a little temp controlled water bath with an aquarium heater and left that to keep the temps around what I thought was 68F, but turns out was way too warm, more like 75. The first two batches came out wonderfully vegetal. The next two batches were pulled mid ferment from this hot bath, but I think the damage was done. Now, the temps are rising and it is easy to maintain 64F ambient in the house. I’m likely going to move into 2 gallon buckets shortly. I worry that the 1 gallon jugs don’t supply enough head room, both for krausen and for aeration. I’m still experimenting with the fermentation, but hopefully I’ll have that locked down soon.

The product, just after pitching. Lots of cold break still settling.

Moving Forward

Getting this new system up and running has been a blast. I’m still getting the hang of it, but it has been easy and not heartbreaking to ruin a few batches as I figure out what the hell I am doing. I love the approach of brewing often, and brewing experimentally. I’ve been trying anything and everything, meticulously controlling variables, digesting as much reading material as possible and getting absorbed into the hobby like never before.

Keeping track of all the numbers.


new hops
Experimenting with these new southern hemisphere hops. The galaxy’s look and smell wonderful.


Brew buddy Poppy, ensuring no squirrels mess with the brew day.



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