If you're going to try the dish, go with a dark, malty ale or lager. Pabst ain't cvuttin' it here.

You actually save beer by using bigger bottles becasue when you pout (decant) your homebrew into a glass; you have to pull up short to avoid the bottom yeast entering the vessel from which you hope to enjoy the beer. 12 oz bottle, you'll have 1/2 oz left over (save the yeast, it's pure vitamin B). When I ghettod my batch and used two liter bottle, I got maybe and once-1 1/2oz sediment. thick pint bottle are my favorite, though.

Butterfly is the capper you want to start. Order many more caps than you need. They are cheap and I bet you'll ruin about 4-10 year first 5 gallon/2.5 case batch. If you get a glass carboy; you can forget the and just use the bottle cleaner (if you get one). You may need the brush if you have a real thick batch; but the bottle cleaner and some B-brite should kill any germs and get 'er clean.

I'll confess that I didn't crack open those two liter bottles until company came over. It'd be a test to drink that much dark lager at +/- 7%. I would decant them into a large pitcher I have; and let my buds enjoy watching the layers of foam settle into the beautifully dark ale. then pour individual servings. That batch cost me like $10 because I bought closeout dark extracts and some hops I had left over from another batch.