Let's Brew

Ok, you need to have a set that includes a 6 to 7 gallon bucket with a lid that has a hole for an air lock for fermenting in, an air lock, a siphoning device, plenty of sanitizer, and a bottling bucket. I use my bottling bucket as my primary fermenter, a carboy (a 5 gal glass bottle sometimes known as waterbottles) as a secondary fermenter, and transfer back to the bottling bucket to bottle or keg with. Using a secondary fermenter is not necessary, but it helps in clarifing by leaving sedement in the vessel everytime the brew is transfered. It is recommend if the brew requires longer fermentations or you are making a lager.

You will also need a stainless pot, spoon, strainer, funnel, hop bags, grain bags, thermometer, bottles, bottle capper, and bottle caps. Sounds like a lot, but most of it you may have already or comes with your set. There are 4 basic steps to brewing they are:

1. Preparation: this is where you sanitize all the equipment that will be used during the brewing process. The pot, spoon, strainer, thermometer, air lock, primary fermenter (Bucket), and lid. Also, look over the beer ingredient instructions to plan out the brew. Some extracts need to be softened by placing the can in a container of hot water. If using canned extracts it is a good idea to sanitize a hand (manual) can opener.
2. Brewing: This is when you will make the wort by combining the ingredients and then boiling it all together. Once the wort is done brewing, then it is transfered to the primary fermenter.
3. Fermentation: This is when the cool stuff begins. Make sure the wort is nice and cool, room temp, and then pitch the yeast and let the magic begin. Let set for a bit, give a stir, and put the lid on. Don't forget the air lock so you can see the magic working.
4. Bottling: after about a week or so it is time to bottle. Make sure all your bottles, about 50 or so, bottle caps, funnel and/or tubing are cleaned and sanitized. add a bit of sugar per bottle, fill, and cap. Be sure to leave a inch from the top so the carbonation process can be achieved. This where the patience I talked about before comes in. Wait 4 weeks before you crack one of those bad boys open. Could be a bit longer for lagers but very well worth the wait.