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So, if I got it right: 1) there is no particular reason to brew any specific amount of beer at a time; 2) recipes can be scaled up or down at will; 3) the smaller the brew, the more accurately we need to "measure" the ingredients; 4) sterilize, sterilize, sterilize, sterilize... Great...

I agree substantially with BrewStew's arguments, but this is precisely my point, besides my "fear" of ruinning a few brews when I start...

You are right, of course. 24, would be quarters... :wha: Isn't S.I. a breeze?... 8-)

Hi all. I'm an absolute beginner and I'm trying to learn a bit before my first brew. All the kits I've found, all the ready-made malts and most recepies are aimed at brewing 23 litres (~6 us gallons, ~24 pints). Is there a bio-chem-physical reason for that minimum amount of beer? Can I try and...