To be honest, I did all-grain my first recipe. Turned out to be a good beer. I chilled with water in the sink, had only a 5 gallon cooler for mash and two small 10qt kettles. Everything gets better with practice, but as long as you hit your temps and don't scorch anything it will be drinkable. I would use dry yeast to start out either way as they can be a little heartier.
You need the following at the very least:
1. Hydrometer
2. Thermometer
3. Mash tun if doing all grain(10 gallon cooler or pot
will work best) I didn't even have a filter on the
bottom and scooped the grains out and let them drain. I do not recommend doing that.
3b. If no mash tun, get a muslin sack for steeping the specialty grains - cheap
4. Long handled non-slotted stir spoon
5. Brew kettle typically twice as large as you need. Can be very expensive but i found a 10 gallon for $10. If only boiling 3 gallons of water have a 6 gallon pot. Etc.
6. Fermentation bucket (preferably 2 and one with a spigot to bottle) I bought my first but am building my secondary from a white frosting bucket from a bakery. Yeast should love that. For 5 gallon batch our primary should be at least 6 gallons. Do not pour yeast in bucket until wort is below 90 degrees f at the highest
7. Air locks for both buckets
8. Bottling wand and hose (only buy if you want less mess when bottling, at least get the hose
9. Roughly 50 bottles (you can buy these or save them up) take labels off and sanitize by sticking in oven at 180 for 20 minutes. Do not preheat.
10. Caps and bottle capper
11. Patience! Do not bottle before gravity is constant for 3 days. The airlock will not always have activity. If the yeast is not done and you have bottles you could have exploding bottles.
12. Sanitizer(non bleach) starsan is my favorite but you might be able to buy bottles of food service sanitizer from a food service place. Grocery store, chain restaurant etc. sanitize everything that will touch the wort or beer after the boil. Fermenter, spigot, spoon.
13. Sugar for bottling. Cane or corn doesn't matter. Find an online calculator for how much. Some may disagree with cane sugar but I have never had a problem
Bottling takes more time but is cheaper. Kegging is extremely easy but you can spend a lot.
Biggest thing is do research. How much sugar, how much water for boil, how much yeast, are my temps right.
If you want a cheaper all-grain recipe find a SMaSH ale recipe. Otherwise use extract, but supposedly the difference is you have more control with all-grain.
Let me know if I missed the mark.
You need the following at the very least:
1. Hydrometer
2. Thermometer
3. Mash tun if doing all grain(10 gallon cooler or pot
will work best) I didn't even have a filter on the
bottom and scooped the grains out and let them drain. I do not recommend doing that.
3b. If no mash tun, get a muslin sack for steeping the specialty grains - cheap
4. Long handled non-slotted stir spoon
5. Brew kettle typically twice as large as you need. Can be very expensive but i found a 10 gallon for $10. If only boiling 3 gallons of water have a 6 gallon pot. Etc.
6. Fermentation bucket (preferably 2 and one with a spigot to bottle) I bought my first but am building my secondary from a white frosting bucket from a bakery. Yeast should love that. For 5 gallon batch our primary should be at least 6 gallons. Do not pour yeast in bucket until wort is below 90 degrees f at the highest
7. Air locks for both buckets
8. Bottling wand and hose (only buy if you want less mess when bottling, at least get the hose
9. Roughly 50 bottles (you can buy these or save them up) take labels off and sanitize by sticking in oven at 180 for 20 minutes. Do not preheat.
10. Caps and bottle capper
11. Patience! Do not bottle before gravity is constant for 3 days. The airlock will not always have activity. If the yeast is not done and you have bottles you could have exploding bottles.
12. Sanitizer(non bleach) starsan is my favorite but you might be able to buy bottles of food service sanitizer from a food service place. Grocery store, chain restaurant etc. sanitize everything that will touch the wort or beer after the boil. Fermenter, spigot, spoon.
13. Sugar for bottling. Cane or corn doesn't matter. Find an online calculator for how much. Some may disagree with cane sugar but I have never had a problem
Bottling takes more time but is cheaper. Kegging is extremely easy but you can spend a lot.
Biggest thing is do research. How much sugar, how much water for boil, how much yeast, are my temps right.
If you want a cheaper all-grain recipe find a SMaSH ale recipe. Otherwise use extract, but supposedly the difference is you have more control with all-grain.
Let me know if I missed the mark.