When it comes to brewing the fear is also about volume. When it comes to small batch brewing this issue is almost eliminated. So this is a question I get all the time when it comes right down to it. “Jim, how many beers are in a gallon?”

The answer is 10. OK so it’s 10.6 but with spillage and what gets lost in the settled yeast it’s roughly 10. Almost 2 six-packs! Not bad for small batch brewing.

For those of you that are looking into brew, is the best way to get a decent amount beer with little effort.

Think of it this way, it only takes about an hour of touch time to do up a small batch brew. That’s with everythingsmall batch brewing. Brewing, bottling (if you choose to) and enjoying. Ok, for me it’s about an hour but I enjoy my brew fast. Lol. As an added bonus you get some of the best brew you ever had. Home brew is such a rewarding hobby and is one you can share with friends and family. But why start so small? Why wouldn’t you just go all in and brew 5 gallons? Well you could but it’s much more involved and takes much more time and effort. Don’t get me wrong. I’m not saying it’s not worth it but for getting started, this is the best way to get your feet wet and have a positive experience. Just to put it in perspective, I have been brewing for years but I always do a first time recipe in small batches to prove it out. Plus my friends love it because I always share those batches to get feedback. I get asked all the time, “Got any test’s batches going?”

There are many kits available to get started but the truth is you probably have everything you need and can do it with little or no investment. (Except for the ingredients but I would be remise for not pointing that out.)

Check out some other posts on this site if you want to find out more but next time you ask “how many beers are in a gallon” think…more than enough to justify making it yourself.

About The Author
Jimmy C. Jimmy has been involved in the brewing industry for almost two decades. His passion and dedication to the beverage “beer” is unquestionable and contagious when he speaks of it. His advanced knowledge of the both the biological processes to the hands on production of the brewing process has allowed him to consult and work with some of largest production plants in the world all the way down to local brew pubs. Jimmy has a degree in fermentation science and in business management.
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