Hi,
I'm starting to get back into brewing and was considering working on my skills by brewing up smaller batches of beer rather than the usual 23L quantities. The advantage (as I see it) to this is the faster turn-around time for brewing (not having to drink/store large volumes), easier-to-handle equipment (smaller fermenters, etc) and is better suited to working in a small kitchen. I've seen this done in a video on basicbrewing.com where they brewed a 6-pack, but I was wondering if anyone here has tried this and has any advice?
Also, does anyone know if smaller demijohns are available anywhere?
Thanks,
Steve