So 2 weeks ago I bottled my first hombrew, a one gallon Carribou from NB. I was pretty excited, but a little disappointed at the same time since I now only have 9 bottles of beer after all my work. I cracked one open yesterday and am definitely proud of how it turned out. Now I want to crank up a second batch, but at a larger volume. I am thinking 2.5 gallons. I found a great recipe for a Vanilla Bourbon Stout that I want to try so I guess the real question here is what is the most cost effective way to scale up to the larger batch size? And when purchasing individual ingedients, so I buy more and save what I dont use, Im pretty unsure of the shelf life of most of this stuff.
If you’re going to jump up in volume, then just go to 5 gallons. Same equipment really. I don’t know exactly what the 1 gallon kits come with, but you’ll need the 6.5 gallon bucket, and something to boil about 3 gallons in.
I’ve been brewing 5 gallon batches for a number of years. Being single it can be a bit much to drink and have a variety on hand.
2.5 to 3 gallons can be a better option.
You should be able to take any of the NB 5 gallon kits and split them in 2. If the specialty grains come mix there may be a slight variation in the 2 beers you make. But it should be very slight.
Go to any local store and get a nice kitchen scale. Something with good accuracy and both metric/standard options.
A 3 gallon Better Bottle is a good option to ferment in.
Depending on where you live (up date your profile 
) you may be able to find a bakery/grocery store (check the gas stations with a kitchen) that get their frosting or fillings in smaller pails. Even a 5g pail will work fine for a 2.5-3 gallon batch. With no concerns of a “blow off”.
Drill a hole in the lid to fit a rubber stopper. You may want to order a #2 or #3 stopper if you don’t have a large drill bit.
Store your leftover extracts/grain in the freezer. Save mayonnaise/peanut butter jars to keep the grain in. They are fine for 3+ months.
Or you can go with the Brew In A Bag (BIAB) and to AG brewing. Simple to do with a 2.5 gallon batch on the stove top.
For either opting, you need a 3.5-4 gallon pot.
While moving to 5 gallons is appealing, I just dont know what I would do with all that beer, I live by myself. I already have a 3 gallon pot, will that work? I think I will explore some grocery stores for some buckets, and sounds like the kitchen scale will be very necessary.
A 3 gallon pot will work. If later you want to buy a larger pot you can. But I like to use what I have on hand.
I have a friend that boils stronger 4 gallon batches, then tops up the carboy/pail to 5 gallons with water.
You can do the same. Boil what is comfortable in the pot. 2.5- 2.75. What ever you end with, add some water to the fermenter to reach what you designed the recipe for, 2.5-3 gallons.
Like I mentioned, the smaller batches are looking appealing to me also.
A 3 gallon pot is enough to do a partial boil 5 gallon batch. Bigger would be better but its enough.
Count me in the “move on to 5 gallons category”. Its not any harder than 1 gallon. 5 gallons really isn’t that much volume either. Its only 2 cases (48ish 12 oz bottles). And well made homebrew lasts a long time, no one is making you drink it all right away. I can’t say I’ve ever heard any homebrewer complain about having too much beer. Once you build up a good supply, I think you’ll find plenty of people willing to help you drink it. 
There are a lot of experienced brewers on here that brew 2-3 gal batches because that size makes more sense for them. If your still into brewing kits then splitting them in half would be a great option to give you 2.5 gal batches. I’m basically echoing what nighthawk said. You will only need a larger fermenter which you can buy or source some other food grade reusable container.
I could probably stand to brew smaller volumes. Given the work is about the same, I’d just assume make more. My friends and family like my beer and I’m in a band. I rarely drink more than a beer per day, but the other folks help me with consumption. :cheers:
do you hang out with other homebrewers? You can always trade it or give it away as gifts.
Also, unless you are making exclusively APA, IPAs, lightish lagers, most styles age really well!
Between brewing for others, entering comps, keeping beer around to age/cellar, trading with homebrewers, and a personal consumption rate of 2-3 beers/day over a given week, 5 gallons is the MINIMUM I would brew! I do like to maximize my beer made:time spent brewing ratio though too…
