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, 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 07:10:37 -0700 (PDT),
wrote:

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

Every hydrometer I ever bought had the thermometer built in. What do
auto mechanics know that brewers don't?

Casady

On May 29, 1:13*pm, Richard Casady
wrote:
On Fri, 29 May 2009 07:10:37 -0700 (PDT),

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

Every hydrometer I ever bought had the thermometer built in. What do
auto mechanics know that brewers don't?

Casady

Nothing that I know of. You do need to know the temperature of the
wort at all times, and only need to take a beginning gravity and
ending gravity reading, therefore you don't need the hydrometer in the
fermenter all of the time. I use one of those thermometers that change
color at whatever temp. it is. They just stick to the side of the
fermenter.

On Fri, 29 May 2009 10:25:20 -0700 (PDT), wrote:

On May 29, 1:13*pm, Richard Casady
wrote:
On Fri, 29 May 2009 07:10:37 -0700 (PDT),

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

Every hydrometer I ever bought had the thermometer built in. What do
auto mechanics know that brewers don't?

Casady

Nothing that I know of. You do need to know the temperature of the
wort at all times, and only need to take a beginning gravity and
ending gravity reading, therefore you don't need the hydrometer in the
fermenter all of the time. I use one of those thermometers that change
color at whatever temp. it is. They just stick to the side of the
fermenter.

On Fri, 29 May 2009 10:25:20 -0700 (PDT), wrote:

On May 29, 1:13*pm, Richard Casady
wrote:
On Fri, 29 May 2009 07:10:37 -0700 (PDT),

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

Every hydrometer I ever bought had the thermometer built in. What do
auto mechanics know that brewers don't?

Casady

Nothing that I know of. You do need to know the temperature of the
wort at all times, and only need to take a beginning gravity and
ending gravity reading, therefore you don't need the hydrometer in the
fermenter all of the time. I use one of those thermometers that change
color at whatever temp. it is. They just stick to the side of the
fermenter.

Ok, you need a separate thermometer. One in a hydro is handy since you
have to somehow correct the density for temperature.

Casady

On May 29, 5:53*pm, Richard Casady
wrote:
On Fri, 29 May 2009 10:25:20 -0700 (PDT), wrote:
On May 29, 1:13*pm, Richard Casady
wrote:
On Fri, 29 May 2009 07:10:37 -0700 (PDT),

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

Every hydrometer I ever bought had the thermometer built in. What do
auto mechanics know that brewers don't?

Casady

Nothing that I know of. You do need to know the temperature of the
wort at all times, and only need to take a beginning gravity and
ending gravity reading, therefore you don't need the hydrometer in the
fermenter all of the time. I use one of those thermometers that change
color at whatever temp. it is. They just stick to the side of the
fermenter.

Ok, you need a separate thermometer. One in a hydro is handy since you
have to somehow correct the density for temperature.

Casady- Hide quoted text -

- Show quoted text -

Yep, the hydrometers for brewing use all come with a card or paper
telling you how to adjust for a given temperature.

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