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With regards to adapting all-grain methodology to a small scale fermenting project: I guess you could carry out a standard mashing/sparging to yield ~25 litres of wort, then aliquot into a series of 1L jars (e.g.
<!-- m --><a class="postlink" href="www.ebottles.net/showbottles.asp?familyid=36">www.ebottles.net/showbottles.asp?familyid=36). For airlocks you could just use knotted tubing stuck into the jar lid. So using one base wort you can try 20-odd variations, resulting in 2 pint bottles of each; enough to sample and explore many new brews without any waste to speak of.
Of course, it would mean 20 x 60 minute boils. Even if you used all 4 rings on the hob you might have to wait until the Commander is on holidays!!!

ChillieBillie

&amp;quot;ChillieBillie&amp;quot;:3hc0wa2l wrote: you might have to wait until the Commander is on holidays!!!

ChillieBillie[/quote:3hc0wa2l]

how do I brew if I'm on holidays? <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Now you're talking about a REALLY small-scale kit!! Maybe KinderSurprise eggs will do one.

ChillieBillie

Thought I'd stick up a pic for prosperity too!

[img:1di6o2sk]http://img36.imageshack.us/img36/364/firstbrew.jpg[/img:1di6o2sk]

Why does the beer go cloudy once chilled and does the likes of Irish Moss stop this?

&amp;quot;Atticus&amp;quot;:1ulzovpj wrote: Why does the beer go cloudy once chilled and does the likes of Irish Moss stop this?[/quote:1ulzovpj]

Chill haze, its just some protein that become insoluble at lower temps

Lagering will help remove it

Looks nice. I wouldn't worry about the chill haze, it doesn't affect the taste. Good hot and cold breaks and a vigorous boil help to remove it as well. Irish moss just clumps up the proteins formed in the break so if you don't form enough of the proteins in the break then the Irish moss won't help much.

I made another small batch yesterday, it's so quick and easy. I was thinking about mashing in a bucket for a small volume of about 10 litres but I think it might take about the same amount of time as the large volume.