Originally Posted by nymtber
I think (if I keep some DME around just in case) I can swing an all-grain BIAB 2.5gal batch. I had thought of it before, I DO have a semi-local place with a huge grain selection, and OK hops and yeast selection (all vaccum packaged 1oz size hops). Is a 3gal carboy enough for a ferment, or could I use my already owned 5gal? I've thought of doing an IPA, but I CAN"T drink that much IPA before it goes bad. I enjoy it quite a bit, on occasion.
I might brew a full batch of hefeweizen. A few of the guys at work went to Germany last year and they love the style now. I will just share my stash so everyone can enjoy fresh brew
Along with a Rye stout....because Rye and Stout sound like an amazing mix to me.
A 3 gallon carboy may be a bit too small, but you can use your 5 gallon fermenters for a 2.5 gallon batch.
If you don't have a beer fridge or a cellar, making smaller batches might be exactly what would work for you. Maybe do a 5 gallon batch of beers that can age well (barley wine, tripel, etc) and smaller batches of beers that don't age well.