Brewing Basics - The Equipment

Quite a while ago, I promised a series of articles about brewing equipment and how to get started.

The idea is that I would like to help you save time, money and some frustration in getting started the right way with the right tools and keep it reasonably simple while you learn the ropes. For the most part, these articles are aimed at Australian readers. There are differing opinions and techniques in USA and UK which have their reasons and purposes but are beyond the scope of this "Get Started Easy" series.


First up, let's talk about equipment - the basics. Then, I'll explain some add-ons which you will find makes the process less fussy, faster and more pleasurable.


You're going to need a few simple things to get going:
* A fermenting vessel with a tap and airlock
* Bottling wand
* Bottles and caps
* Hydrometer
* Sanitiser
* Cleaning agent

That's it - that's your basic equipment list. Easy, huh?

Here's what it all does:

* A fermenting vessel with a tap and airlock
This is where you put your fermentables so that they, um, ferment.

There are two main types in use in Australia - the pail and the carboy. The Pail is basically a big plastic bucket with a tight fitting lid. The Carboy is a big plastic container with a screw-on lid with an o-ring to assist the seal. What you choose is up to you, but the Carboy is superior in my experience.

The tap is to eventually release the beery goodness into bottles, obviously.

The airlock is a little piece of equipment that goes into the top of the fermenting vessel so that the CO2 produced by the fermentation process can escape (otherwise your well sealed fermenter could burst, or just eject your precious beer out through the seals), but stop normal atmosphere and all the fun microbes that travel in it from entering your ferment.


* Bottling wand
This is a semi-rigid pipe that inserts into the tap. It has a valve (either spring loaded or gravity operated) in the tip.

You insert the wand into the bottle, press up and beer flows down. Magic stuff, this gravity.

This method is the simplest way to fill the bottles without exposing the beer to excessive oxygen which would be detrimental.


* Bottles and caps
Obviously you need something to store the beer in while it undergoes conditioning, and of course to dispense it from.

You can re-use glass beer bottles. However, if you're starting out, I strongly recommend using PET bottles from a brew shop or one of the Coopers or similar kits from a big store such as K-Mart.

The bottles are re-usable and will last quite a number of years with simple care and cleaning. The caps can also be reused if you wish, but at only a few dollars for a pack you may as well get new ones each time at the beginning of your brewing hobby so that there is one less variable to contend with.

The reason for using PET instead of glass is because if you make a mistake in assessing the end of the fermentation or there is a contaminant in the bottle, a PET bottle exploding has much less danger than a glass bottle. These kinds of bottles are known as "bottle bombs" for a reason - high speed flying glass is deadly. When your experience and confidence are matched, then you could progress to glass.


* Hydrometer
This simple tool is used to measure the specific gravity of the liquid you put into the fermenter and to take measurements to make sure that the fermentation is complete.

The measurements you're going to make will be:
* OG - or Original Gravity. This is after you have added all your fermtentables to the vessell but before you add the yeast.
* FG - or Final Gravity. This is at the end of the fermentation. After it is stable (i.e. same reading) for two days, then it's time to bottle.


* Sanitiser
In brewing, we need to sanitise. Not sterilise. Sanitise.

Sanitising is killing most of the microbes and bugs that aren't beneficial to our process. Sterilising is killing all.

A good no rinse sanitiser is needed for all of your equipment that will come into contact with the wort (unfermented goodies that go into your fermenter) and the beer (the fermented result).

There are a few kinds on the market, but I would be inclined to recommend 'Sanitise' from Morgans. Simple, effective, but not the least expensive. It's reliable and a very good starting point. You can get fancy or cheap later when you know a little more about what you're doing.


* Cleaning Agent
The most common cleaning agent used is simply called "Pink Powder".

It's a strongly alkaline cleaning agent that is bright pink in colour. That way you won't sprinkle it on your cornflakes - it's a safety thing. Speaking of safety - read the safety warnings on the package. This material is caustic and can be dangerous if mishandled. If the safety precautions are followed, there is nothing to worry about.

Usually, you clean your fermenter with warm water and a non-scratch scourer, then add two teaspoons of Pink, three or four litres of very hot water and carefully agitate to ensure that every internal surface of the fermenter has been washed thoroughly. Then, rinse a few times to make sure any residue is removed.


Does it all make some sense so far?

It's simple, isn't it?


Next article? A few extra tools to make the process easier, quicker and more fun - all without spending a fortune.


Cheers!!