| When you first look into how to brew your own | | | | inches of headroom. Go for around a seven gallon |
| beer, the first stumbling block is often the equipment | | | | size. When you really get into brewing, you'll move up |
| you'll need. What exactly do you need to get | | | | to an all glass carboy. |
| started? What are the basics? | | | | Third, you will need two out of three specialty pieces |
| You'll be glad to know that you don't have to spend | | | | of equipment. |
| an arm and a leg to get a home brewery up and | | | | A floating thermometer is essential for knowing when |
| running. The easiest solution is to buy a | | | | to pitch the yeast. Too hot and the yeast dies, too |
| pre-assembled kit from a home brew store. They are | | | | cold and the yeast remains dormant. |
| slightly expensive, but they are self-contained and | | | | An airlock which fits into the airtight lid of your |
| extremely convenient for the beginning brewer. | | | | fermenting vessel. This lets the carbon dioxide out |
| The best way, however, is also the cheapest. Putting | | | | while keeping airborne nasties from getting in. |
| together a brewery out of equipment you already | | | | A hydrometer which is used, in conjunction with the |
| have or can get relatively cheaply. | | | | thermometer, to measure the specific gravity of the |
| First thing you definitely need is a brewpot. Four | | | | wort. Translation - it tells you how much sugar is in |
| gallons is the absolute smallest you can get away | | | | solution and therefore how alcoholic the beer will end |
| with. You won't be boiling more than three or four | | | | up. |
| gallons at a time but boil over is a very real | | | | A hydrometer is something I consider essential only if |
| eventuality with a pot that is too small. If you have a | | | | you are a statistics nut or you are going to be |
| pot that is the right size, check its thickness. The | | | | brewing a lot. First time out, it doesn't really matter. |
| thicker, the better. | | | | Fourth, a secondary bucket for bottling. You want to |
| Think of it. You're going to be boiling malted barley, | | | | siphon off the beer that is sitting on top of the |
| which is basically sugar syrup, in water for up to an | | | | spent yeast cells. It makes for a clearer, tastier brew. |
| hour. Thin metal pots are prone to hotspots and you | | | | You'll notice I said 'siphon,' you'll need six feet or so |
| don't want to scorch your barley malt. Burnt malt | | | | of clear plastic tubing and a bottling tube. |
| means burnt beer. | | | | The bottling tube goes in the bottle and you allow |
| You'll also need a big spoon to stir with. Wooden, | | | | the beer to fill the bottle completely. When you |
| plastic, metal, it doesn't much matter because the | | | | remove the tube, you have just the right amount of |
| boiling wort (your new word of the day) will sanitize | | | | head space in the bottle. |
| whatever it comes in contact with. | | | | Lastly, bottles and caps. If you are using Grolsh style |
| Second, you will need a fermenting vessel. Most | | | | bottles with the ceramic top and rubber stopper, you |
| newcomers use a plastic bucket which is large | | | | don't need caps or a capper. |
| enough to hold five gallons of wort and a couple | | | | |
