I am thinking of going to smaller batches to try to do a full boil on the stove top, experiment a little more, and try some new beers. Obviously I know you would reduce the ingredients and plan to play around a bit in beersmith.. My question is what would you do for yeast? Most batches I've been using dry yeast, would I pitch less than the full pack? Also I've read I would be OK to ferment in the big bucket, but if I wanted to secondary I should use a smaller vessel... Just confirming this is correct. Thanks!!