How To Brew Beer - Start With The Right Equipment
In our last article on how to brew beer, I talked about getting started with your first batch of homebrew, and touched upon the basic supplies needed. Today we’re going to look at the necessary equipment, with a brief description of each item.
1.) Brewing kettle, or “brewpot”: A good 5-gallon stainless steel pot will work just fine. Other containers, such as a large glass water bottle can be used, but are not necessary. This is what you’ll use to “cook” the wort (pronounced “wert”) – which is the basic mixture of water, malt, and hops.
2.) Fermenter: Also known as a carboy, carboil, or carble; demijohn; or even “jimmyjohn” (in certain parts of the U.S.) This is basically any type of receptacle – most commonly a plastic pail or bucket, or large glass bottle – in which your beer will be fermented.
3.) Bottling tank/bucket: This holds the finished (fermented) beer and priming solution (more on that in my article, “Essential Ingredients”) before bottling. For greater ease in putting the beer into bottles, you may want a bottling tank with a spigot.
4.) Fermentation lock: A device consisting of an airlock and stopper, which is used to prevent air from getting inside your fermenter.
5.) Funnel and strainer: Once the wort is properly boiled in your brewpot, you’ll transfer the mixture to your fermenter. The best, most common sizes are 9” or 10” (diameter) and many models combine the funnel and strainer.
6.) Siphon hose/ auto-siphon: If you’ve opted for a bottling tank without a spigot, you’ll need a hose, or tube to transfer the beer into your bottles, or other container(s). Clear plastic tubing works fine, but you may want to invest in an auto-siphon for greater convenience.
7.) Thermometer: The temperature of your brew is critical, and varies (depending on the stage of the brewing process.) Many brewers prefer an adhesive, or “stick-on” type of thermometer, which adheres to the outside of the various containers. This allows you to measure the temperature without having to actually insert the thermometer into the mixture.
8.) Beer bottles: Dark brown is best, to keep your brew from being spoiled by light while stored.
9.) Capper and caps: You can use corks or screwtops, but caps are really best for preventing oxygen contamination by securing a tight seal with the capping device, or “capper.”
10.) Optional, but helpful: A hydrometer (for measuring specific gravity); a “wort chiller” – copper tubing spiraled around the brew kettle (or even formed into a spiral and inserted into the kettle) for cooling the wort as quickly as possible. (A sink full of ice water can accomplish the same result.)
BTW, if you haven't checked out that book on how to brew beer yet, it's worth a look. Next up: The Essential Ingredients – stay tuned!