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 brew
http://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

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

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

Oh and, going to the store is a good idea. You will probably get to
talk to a brewer, have your questions ready. Also, I have never seen
it in a brew recipe but there is a critical time during the brew when
all the energy of the boiling sugars kick up. This is usually followed
by a quick boil up in the pot and if you are not on top of it, or
brewing too hot, it will brew right over the side of the pot. It won't
ruin the beer necessarily, but it will sure **** of the wife. That
sugar mix is hell to get out of anything, the stuff sticks like
gorilla glue foam adhesive.. Maybe Loogie will go into more detail
about brew temp and sugar kick...

On Fri, 29 May 2009 07:14:56 -0700 (PDT),
wrote:



Oh and, going to the store is a good idea. You will probably get to
talk to a brewer, have your questions ready. Also, I have never seen
it in a brew recipe but there is a critical time during the brew when
all the energy of the boiling sugars kick up. This is usually followed
by a quick boil up in the pot and if you are not on top of it, or
brewing too hot, it will brew right over the side of the pot. It won't
ruin the beer necessarily, but it will sure **** of the wife. That
sugar mix is hell to get out of anything, the stuff sticks like
gorilla glue foam adhesive.. Maybe Loogie will go into more detail
about brew temp and sugar kick...

Thanks, Scotty. I'm going to do some reading first, but it looks like
my gear is defined for now.

--Vic

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"?

No, that's for secondary fermentation, and against a lot of belief,
isn't needed with extracts. I just leave it in the primary fermentor
longer.

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

Yep, shouldn't be a problem. Go for it! I'll help anyway I can! It
will have decent instructions with it, if there's something you don't
understand, give me or Scotty a shout!

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

Plenty for extract brewing. You only need to boil about half of the
total volume, watch for boil overs, the sticky goo is a freakin' mess!
Put the can of extract in some hot tap water to soften it while your
water is coming up to temp, it'll flow easier.

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

The first one will be fine!

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

Nah, no need. You can try the beer after being bottled for a couple of
weeks, but it really is at it's peak after about a month. Cool and
dark, I keep mine in the cartons, and it'll be fine for six months.

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

--Vic

Get yourself on homebrewtalk.com and read up on sanitization
techniques to make your sanitizing as simple as possible!

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..

On Fri, 29 May 2009 07:30:50 -0700 (PDT), wrote:


Get yourself on homebrewtalk.com and read up on sanitization
techniques to make your sanitizing as simple as possible!

Will do.

--Vic

On May 29, 10:38*am, Vic Smith
wrote:
On Fri, 29 May 2009 07:30:50 -0700 (PDT), wrote:

Get yourself on homebrewtalk.com and read up on sanitization
techniques to make your sanitizing as simple as possible!

Will do.

--Vic

Oh, yeah, and relax! A lot of people get SO overworked when they keep
reading sanitation, sanitation, sanitation. It's true, but it also
isn't that hard once you get a system going.

On May 29, 10:46*am, wrote:
On May 29, 10:38*am, Vic Smith
wrote:

On Fri, 29 May 2009 07:30:50 -0700 (PDT), wrote:

Get yourself on homebrewtalk.com and read up on sanitization
techniques to make your sanitizing as simple as possible!

Will do.

--Vic

Oh, yeah, and relax! A lot of people get SO overworked when they keep
reading sanitation, sanitation, sanitation. It's true, but it also
isn't that hard once you get a system going.

I think you are right here. In fact, at about 15 dollars for a 5
gallon batch I would not stress too much about reading, etc.. Just get
the stuff, clean it, and brew up a batch... That will teach you more
than you need to know. Loogie is much better versed in this process
than I but if you want I can send you a number to keep on hand in case
something comes up during the brew process.

wrote:
On May 29, 10:46 am, wrote:
On May 29, 10:38 am, Vic Smith
wrote:

On Fri, 29 May 2009 07:30:50 -0700 (PDT), wrote:
Get yourself on homebrewtalk.com and read up on sanitization
techniques to make your sanitizing as simple as possible!
Will do.
--Vic
Oh, yeah, and relax! A lot of people get SO overworked when they keep
reading sanitation, sanitation, sanitation. It's true, but it also
isn't that hard once you get a system going.

I think you are right here. In fact, at about 15 dollars for a 5
gallon batch I would not stress too much about reading, etc.. Just get
the stuff, clean it, and brew up a batch... That will teach you more
than you need to know. Loogie is much better versed in this process
than I but if you want I can send you a number to keep on hand in case
something comes up during the brew process.


Would that be the number of the rescue squad?