Cold ones are fun to make-made beer for a wedding one time for over 250 people-they loved the beer-Called up a place that did Champagne on Sunday, and requested their empty bottles that they were going to can anyway-you may be able to do the same-these bottles are big, good for pressure build up, i.e., after you sterilize them in a big pot of boiling water! Next heat up the malt mixture, add your ingredients-whatever taste you wish to try, add some sugar-do follow procedures on amounts for ingredients, pour into bottles, using a good funnel, and then cap-bottle capper may be the only thing you need to buy. Used 5 gal glass water container to ferment the stuff initially-added a teaspoon of sugar to the mix. Fermentation went well, small plug at top of 5 gal glass container with a small plastic vent to release excess gas pressure build-up. Then after the stuff is corked, set aside and leave rest for a few days, or longer-should get a blue like smoke coming out of the beer when uncorked-ready to drink. Below are some suggestions that will help far better than my explanations-still, if I can make the stuff, certainly any of you can with a little practice and patience! Good cold ones!

http://en.wikipedia.org/wiki/Homebrewing