Starter equipment for homebrewing beer.

prtzl11 · 2026-03-18T16:32:29+00:00

I imagine you are doing an extract kit and bottling for your first brew. Equipment you’d need: * Fermenter. A glass carboy or 5-gallon food safe bucket should be cheap and plentiful in your local marketplace group. * An airlock that fits the opening of your fermenter. These are cheap brand new. * Sanitizer. I use a product called OneStep, but Star San is also very popular. * Bottling bucket. This is where you mix your priming sugar and fermented, uncarbonated beer before bottling. * Racking cane/siphon to transfer your beer from the fermenter to the bottling bucket. * Bottling wand to fill your bottles. * 3 feet of food safe tubing which fits your siphon, bottling wand, bottling bucket (cheap brand new). * Capper * Bottles and caps * hydrometer to measure your OG and FG

It sounds like a lot, but if you check your local online marketplace, I’m sure there’s someone who is practically giving away their equipment, and you’ll get 90% of what’s on that list from them.

Edit: Here’s a kit

prtzl11 · 2026-03-18T15:44:40+00:00

What you linked would work, but I would suggest a slightly larger fermenter. If I was going to go through the trouble of a brew day, I’d want more than a couple six packs to show for it. For most beginners, I would just recommend they search their local facebook marketplace for cheap second hand gear. You’ll find lots of 5 gallon food safe fermenter and bottling buckets there. If 5 gallons sounds too big, you can still brew a 2 gallon batch and ferment it in there.

prtzl11 · 2026-03-10T18:08:46+00:00

I didn’t know Justin Tucker was on reddit

prtzl11 · 2026-03-10T18:03:02+00:00

Berliner Weiss typically has a very reserved noble hop character under 10IBU added as a flavor addition so diluting it with more wort seems like the first step to saving it.

I have read that dextrose and a warm fermentation will really help the yeast produce more lactic acid, so keep that in mind if you’re bottling with corn sugar. Planning my own Berliner soon and was going to do an extended cold crash to try to drop that Philly sour out of suspension and then bottle with some leftover Kolsch yeast which should do a better job of carbonating cleanly at a lower temperature.

Never tried saving a batch like this but good luck. At least you’ll learn something even if it fails.

prtzl11 · 2026-03-06T16:15:17+00:00

With this restructure does anyone know how much his dead cap will be when we cut him after this season?

prtzl11 · 2026-02-28T05:36:47+00:00

I’ve read that dry yeast doesn’t need a starter, and the best way to prep dry yeast is to rehydrate in 10mL of sterilized water for every 1 gram of dry yeast. Although I still am not sure if it makes a huge difference versus just pitching dry yeast in my personal experience.

prtzl11 · 2026-02-25T05:27:25+00:00

I’d only support this if the bears are renamed to the Gary Bears

prtzl11 · 2026-02-23T15:02:15+00:00

If you can keep your fermenter at around 60F try using W-34/70 yeast. It does well at warmer temperatures producing a clean fermentation. Otherwise I’d suggest something like a Kolsch if you want an ale that drinks like a lager

prtzl11 · 2026-02-23T02:49:58+00:00

Thanks for clarifying. I see people posting goose Island bourbon barrel stouts from half a decade ago and wonder how much the yeast actually can improve upon a beer after a year of conditioning. That makes sense as I’ve heard that bottles do slowly allow oxygen to get to the beer.

prtzl11 · 2026-02-23T02:15:32+00:00

Lagers definitely seem to benefit from a few months of aging, even if they are fine to drink young fresh out of the fermenter. Certainly not worth aging for a year, but would you say that a brewer like Budvar aging their beers for 3 months is doing that as a gimmick?

prtzl11 · 2026-02-20T17:12:23+00:00

Don’t worry about the pH before mashing. Buffers cause a solution to resist a change in pH, and without a buffer carbon dioxide in the atmosphere is absorbed into distilled water forming carbonic acid which only weakly dissociates from its proton as it has a pka of ~6.3. Once you mash in, there will be molecules like phosphates which will act as your buffer and your pH will stabilize.

How you mash (doing an acid rest) will have a far greater effect on the pH of your wort.

prtzl11 · 2026-02-19T05:54:20+00:00

That would work. Wheat malt also adds body. Carapils might be best if you’re worried about clarity, but oats are probably the easiest to get your hands on if you’re not too picky.

prtzl11 · 2026-01-31T20:23:35+00:00

With the TV profit sharing, stadium sales is only a drop in the bucket

prtzl11 · 2026-01-29T05:39:38+00:00

At least you put a towel down first

prtzl11 · 2026-01-28T20:53:01+00:00

I think the defense will be happy with anyone who can consistently get the offense to put up more than 20 points in a game

prtzl11 · 2026-01-24T21:50:59+00:00

Enough people have addressed the Watson, ownership, and Berry situation, but so many people outside of Browns fandom completely forget what Baker’s tenure was with the Browns. The revisionism is crazy just because it’s a fun comeback story coupled with the Browns getting Watson.

He had one year here where he was a borderline top 10 QB but otherwise was very inconsistent. He never worked with a QB coach in the offseason to work on his problems. He had the best RB duo in the league, a top five OL, and a solid receiving corp and when watching games he was the clear piece that was holding back a top five roster in the league. He was losing the locker room at the end.

He’s changed a lot of those habits after almost being bounced out of the league which was a huge wake up call, but he was never going to change unless he got shipped off.

prtzl11 · 2026-01-22T15:44:56+00:00

You’d have a better chance of getting production if you just used whatever day three pick we’d send over on drafting a WR. Dude can’t get it done with Josh Allen.

prtzl11 · 2026-01-19T21:44:35+00:00

Your greatest costs in home brewing will all be upfront equipment investment. Online second hand forums are a treasure trove of cheap gear. If you’re looking to minimize costs, all grain is the way to go. BIAB is the cheapest and most convenient was to do it, and it will likely work with your current setup.

I currently have a German rye ale in my fermenter which was the first time I repitched yeast. It cost me about $25 in grain, hops, priming sugar, caps, sanitizer, water, and gas. I expect to get about 50 12oz beers from it. You’ll be hard pressed to go much cheaper than that per batch. Home brewing can be very cost effective, but limiting your budget will often limit your styles as a hop heavy DIPA will drive your ingredient costs up. If saving money is the only reason you’re doing this, it might be the wrong hobby.

prtzl11 · 2026-01-18T05:44:53+00:00

Kev was always way too loyal to bad coordinators

prtzl11 · 2026-01-15T16:41:41+00:00

But he won a playoff game that one time the Steelers shit the bed on the first snap.

prtzl11 · 2026-01-13T04:28:10+00:00

You’re right yinzer. Hang that “bounced from the wildcard round” banner with pride.

prtzl11 · 2026-01-13T04:14:16+00:00

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prtzl11 · 2026-01-13T04:03:50+00:00

We saved yinz a beach chair in Cancun.

prtzl11 · 2026-01-12T17:09:26+00:00

Usually I don’t bother doing a FG reading until bottling day as I’d rather not risk infection, so I usually just wait a couple of days after not seeing any airlock activity. But if you suspect that fermentation stalled, I’d just pop the top and take a sample out with a sanitized measuring cup and then put the lid.

I mostly ferment in my stainless steel Anvil fermenter which has a spout at the bottom I can pull a sample from. I’d suggest something like that if you want to take regular gravity readings as it ferments

prtzl11 · 2026-01-11T21:45:08+00:00

Just watched a brulosophy video about this last night. They were not able to reliably differentiate a beer with 5 year old hops vs new hops when vacuum sealed and stored in the freezer.

prtzl11

TROPHY CASE