It's certainly too small to be called microbrewing: I'm doing one-off batches of milk kefir and milk-kefir-adapted-to-eat-sugar-in-water. So far it's been going pretty well, especially since gipsieee and I are reasonably certain that the months-old jar in her fridge (milk kefir) is, surprisingly enough, still food (at least, neither of us suffered any noticeable ill effects from a few mouthfuls of it).

( Cut because I anticipate this getting longish )