Author Topic: 1 gallon fermentation question  (Read 1442 times)

Offline flbrewer

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1 gallon fermentation question
« on: December 27, 2013, 01:56:38 PM »
Brewing a 1 gallon all-grain Brooklyn Brew Shop IPA and I'm curious about something...
-The fermentation started quickly, probably within the first 6 hours or so. Ambient temps were around 65, not sure which yeast was included in the kit. Is this normal for a small batch?
-I do plan on waiting 2 weeks for primary, although I forgot to take a hydrometer reading before fermentation.

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Offline theDarkSide

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Re: 1 gallon fermentation question
« Reply #1 on: December 27, 2013, 02:08:05 PM »
How big was the packet of yeast and what do you guess was the SG?
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Offline weithman5

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Re: 1 gallon fermentation question
« Reply #2 on: December 27, 2013, 02:11:01 PM »
i brew one gallons on occasion. if you used a packet of ale yeast and was warm it would not surprise me much to see activity starting quickly.
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Offline flbrewer

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Re: 1 gallon fermentation question
« Reply #3 on: December 27, 2013, 02:46:23 PM »
How big was the packet of yeast and what do you guess was the SG?

It seemed to be about the size I use on my 5 gallon batches! The recipe doesn't list SG or FG, but the ABV is supposed to be 6.8%.

Offline flbrewer

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Re: 1 gallon fermentation question
« Reply #4 on: December 27, 2013, 06:50:08 PM »
AND now I can start to worry about stuck fermentation! The bubble activity has come to a halt as far as I can see and there is a good layer of crud on the bottom of the little 1 gallon carboy. Time to wait... :-\

Offline morticaixavier

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Re: 1 gallon fermentation question
« Reply #5 on: December 28, 2013, 02:11:59 PM »
AND now I can start to worry about stuck fermentation! The bubble activity has come to a halt as far as I can see and there is a good layer of crud on the bottom of the little 1 gallon carboy. Time to wait... :-\

It's more likely just done. Sounds like you way over pitched. Take a reading, it should be somewhere in the 1.010 range if it's done. Regardless go ahead and give it a while longer and hopefully the yeast will clean up after itself.
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Offline flbrewer

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Re: 1 gallon fermentation question
« Reply #6 on: December 28, 2013, 02:20:39 PM »
It's actually still bubbling once a minute. So perhaps I didn't overdose on yeast. I assume the kits are sent out with the correct amount for a beginner.


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Offline denny

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Re: 1 gallon fermentation question
« Reply #7 on: December 28, 2013, 02:49:23 PM »
It's actually still bubbling once a minute. So perhaps I didn't overdose on yeast. I assume the kits are sent out with the correct amount for a beginner.


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Bubbles can mean that CO2 is coming out if solution, not necessarily that the beer is fermenting.
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Offline flbrewer

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1 gallon fermentation question
« Reply #8 on: December 28, 2013, 02:57:33 PM »
Could it really be done after 48 hours? I really don't want to take a sample of the 1 gallon batch, what's the safer move? Take a sample or let it sit for 2 weeks?
*side note, I never took a reading for OG


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« Last Edit: December 28, 2013, 03:03:01 PM by flbrewer »

Offline klickitat jim

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Re: 1 gallon fermentation question
« Reply #9 on: December 28, 2013, 04:56:53 PM »
It depends on what done means.

Offline flbrewer

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Re: 1 gallon fermentation question
« Reply #10 on: December 28, 2013, 05:15:58 PM »

It depends on what done means.
Ready for bottling.


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Offline klickitat jim

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Re: 1 gallon fermentation question
« Reply #11 on: December 28, 2013, 06:14:56 PM »
Then probably not for a couple weeks at least

Offline Jimmy K

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Re: 1 gallon fermentation question
« Reply #12 on: December 28, 2013, 08:57:53 PM »
It could definitely be done fermenting in 48 hours. Sounds like you pitched plenty of yeast and held it at a good temperature. I'd be surprised if it was stuck.

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Offline flbrewer

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Re: 1 gallon fermentation question
« Reply #13 on: December 28, 2013, 09:15:37 PM »
So the risk of bottling now would be exploding bottles if it weren't done, correct?


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Offline morticaixavier

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Re: 1 gallon fermentation question
« Reply #14 on: December 28, 2013, 09:18:04 PM »
So the risk of bottling now would be exploding bottles if it weren't done, correct?


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That, and that although the yeast might new done turning sugar into alcohol it still has plenty of work to do cleaning up other fermentation by products
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