You need a fermenter with an airlock to make your wort into beer. I use a 32 liter fermenter bucket.
When the wort has finished fermenting, it must be poured into another fermenter for secondary fermentation. This is done to remove dead yeast and trub (different debris - eg. mash that slipped through the strainer).
I have made 2½ liter intervals on my buckets. This makes it easier to determine the amount of beer in the bucket, so I can add the right amount of sugar for carbonation.