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45 years ago I ran the green garbage can (30+ gallons) brewing cartel in college. Our goal was to make it cheap and we got that done; while it always got drunk, the room for improvement was readily discernible. From cans of malt syrup, table sugar and dry baker's yeast, the sky is the limit as far as future sophistication goes. While I haven'g brewed in years it was a great life experience that has been passed on to my kids and their spouses. Hatari gives solid advice; it's much easier to keg the brew and have it under CO2 pressure in a dedicated fridge. Start where it's easiest for you and take it as far as you enjoy. Highly recommend this art form, your friends will never leave you and your efforts will be the toast of all celebrations.