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First, smaller volumes mean a greater surface area to volume ratio. This means that both flavor extraction from the barrel will be faster and O2 pickup will be greater (as oxygen penetration is tied to the barrel's surface area). Both of these factors make these small barrels attractive to craft distillers as they can shorten the aging time for certain flavor developments, but for the homebrewer looking to produce long-ages mixed-fermentation beers with no barrel flavor impact to supportive barrel character rather than strong barrel character this is not ideal. The barrel character can be partially stripped by repeated use and soaking with water. Because many of the small barrels available to homebrewers are derived from distilleries and therefore may be more likely a heavier toast level, it may take longer to remove the character of the wood and a progression of beers may be needed to make the barrel appropriately neutral for long aged sour beers <ref> [http://www.stitcher.com/podcast/basic-brewing-radio/e/082715-barrel-progression-experiment-40269155 Basic Brewing Radio barrel progression]</ref>.
Second, the staves of smaller barrels are generally thinner allows greater oxygen permeability. So smaller barrels, both by surface area to volume ratio and by generally thinner staves, allow greater O2 transfer to the beer than larger barrels. Homebrewers may wish to counteract this O2 transfer by waxing smaller barrels <ref> [http://www.funkfactorygeuzeria.com/2012/02/paraffin-waxing-barrel.html Funk Factory Barrel Waxing] </ref>, topping up regularly, keeping humidity around 40-50% and temperature as steady as possible, and aging for a shorter amount of time (1-3 months).
===1-5 Liter Barrels===