As an about to brew newbie who foundly remembers his grandfathers home brew bubbling away back in th e late 50's & 60's when iy was actually (still) illegal) in 20g ceramic crock (w/nothing but cheese cloth over the top) i've got a couple of (nery) newbie Q's:
1) what was wrong with that initial fermentation process he used in an uncovered ceramic crock
2) when it comes to bottling now, v 12oz bottles and caps why not just use 64oz growlers @ about 1/2-1/3 the cost? you're gonna drink it anyway, maybe a couple of points a night, w/o 'sharing' it so a growler will be empty in 2 dyas or... 2hours so... why NOT just skip the whole expense/hassle of 12 oz bottling in favor of a 'greener', cheaper alternative in 64oz growlers?
seems like ez 'math' to me > thanks > Ken