[1rudeboy]

To start, you'll be brewing in five-gallon batches so you need to make sure you have enough of the 16 oz. Grolsch bottles. They will need to be sanitized. Pay special attention to the rubber washer on the cap.

You will need to start with a heavier ale to get the hang of things. An upscale beer store or deli should have all the equipment/ingredients you need, plus some literature . . . make sure you do your reading first.

[djf]

As a person who cooks quite a bit, I understand that usually things turn out best if you make more - for instance, when I make lasagna, I never make fewer than three at a time.

But I was thinking about starting smaller than 5 gallons - 2.5 to 3 or so, just to get the hang of it. Is it safe to bottle the stuff when it’s still fermenting a bit?

There is a beer making supply place not super close, but I can get there.