On May 29, 10:10*am, wrote:
On May 29, 9:57*am, Vic Smith wrote:





Found a local place, about a half hour drive.
Anything wrong with this?http://www.chicagolandwinemakers.com/hobreqkit..html
Do I need the "additional 6 gal PET carboy"?

Think I can try this brewhttp://www.chicagolandwinemakers.com/weizenbier.html

Is this big enough?http://www.chicagolandwinemakers.com/ststbrpot20q.html

Will this autosiphon do?http://www.chicagolandwinemakers.com/au24in.html
or should I go with this?http://www.chicagolandwinemakers.com/au28in.html

A batch might last me a long time. *Should I get these?http://www.chicagolandwinemakers.com/oxbacrca1co.html

I'm thinking this will get me started.
Anything else?
I want to get the first batch right.
Thanks!

--Vic

Yup, that's what I got to start.. However you need two more items. A
Hydrometer and a floating thermometer he

http://www.chicagolandwinemakers.com/intesu.html

The hydrometer is not as necessary but get it anyway, it helps you
keep track of your brews and helps understand the process too. You
really need the floating thermometer to know when to pitch your yeast.
If you pitch it too hot, it could fail to go off...

The autosiphon, and the pot look fine, my pot is a 16 quart but 20
should be fine...

Good luck and I think Loog will agree. The most important part of the
process is the clean factor. Treat the stuff like you are preping for
surgery during the process. I keep all my tools in a pot of cleaner/
sterilizer during the brew and other processes...

Have fun, Scotty- Hide quoted text -

- Show quoted text -

Yep, when you get done with the boil, put in some cold cold water then
put the pot in the sink with some ice and water to cool. Of course,
seeing how I'm doing all-grain I have to do full boils so I made a
wort chiller. But that's another story for when you get comfortable
with extract brewing, or just don't want to go all grain. Some great
contest winning brews have been done with extracts! Some day I'll get
some pictures up of my brew stand, etc..