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Are small batches a good approach for experimental beers? Seems like a good way to try out new ingredients without ending up with 45 bottles worth of questionable beer. I'm assuming the same equipment (carboys/buckets/etc) could still be used. Or do people usually do small batches...

Not to highjack the thread, but I'm planning a brew this weekend, so I'll do some more investigation on whether or not measuring from the "side batch" works. (Unless someone has already done this). I think I'll go with the water bath even if only for the temperature regulating benefits...

I'm a new brewer (and new poster to HBT), and have been wondering about fermenting temps quite a bit lately as well. My next batch is going to be a hefe, and I'm shooting for upper 60s fermenting temp. When it comes to monitoring, how accurate are the external thermometers (the kind that...