Beer Tips #8: Equipment
I realize it looks like I can't count. I started this post a while ago and only noticed after writing up #9 that this was still a draft. Anyway, had a question recently about equipment and process for beer making. And it occurred I hadn't focused much on equipment here. Specifically bare minimum and possible progression.
The barest of minimums assumes you're using a pre-hopped wort that doesn't *need* boiling, you don't care about measuring things and you're going to bottle and naturally carbonate.
For this scenario you still want to clean and sterilize your primary fermenter. I'm no stickler on sanitation, but everything is a calculated risk and your primary fermenter is the largest surface area your beer will come in contact with during the longest period in which it is most at risk of contamination. It is the trifecta of contamination sources. That being said, it is certainly best if everything that will touch the wort and beer is properly cleaned and sanitized. But I won't ram that down people's throats because I cut some corners myself.
The above kind of implies that you need a primary fermenter. Which is true. This is the container your wort will stay in until fermentation is complete. It is typically a food grade plastic pail with a lid that has a hole bored in that will fit an airlock or a glass carboy. For beer the plastic pail gets my vote. It generally has more headspace making fountains of beer less likely. But, as long as it is otherwise fairly air-tight and safe to put food in (and large enough to contain your beer) it should theoretically serve well enough. Also, if you're opting not to boil your pre-hopped wort it is also the container you'll make the wort in.
An airlock was mentioned. This is a simple device which allows CO2 to escape during fermentation and keeps air out. Basically, you don't want your yeast metabolizing air or what they produce won't be beer. Now, CO2 is heavier than air so some just make sure other contaminants can't get in... but airlocks are cheap. Given the cost of ingredients or other hardware... skipping out on an airlock would be silly. So, unless you're weird or for some reason trying to reproduce ancient beer making techniques I would call an airlock mandatory.
Since we're assuming bottling and aiming for minimalist, you'd need plastic (pressure safe) bottles and a clean food grade hose.
The hose is to siphon the beer into the bottles and the bottles are self explanatory. Equipment-wise, the bottles will be the single most expensive piece. But then, pop bottles can be re-used in a pinch if cleaned and sterilized.
This equipment leaves a LOT to be desired, but that is it. The barest of minimums. Could probably get started for $25 or less if you don't include bottles or kit costs.
Moving up, next biggest investments would probably be an auto-siphon. Putting your mouth on a hose to suck out beer into bottles isn't exactly sanitary, and if you haven't screwed up your beer yet, why run the risk now? Also a good tool for transferring beer around later as your process grows.
A hydrometer or refractometer would probably come second. These will allow you to measure potential and actual alcohol content as well as helping determine when fermentation is complete and efficiency if you ever go up to BIAB or AG.
Beyond those, I think future equipment should be chosen based on preferences. For instance, if you wanted to do extract kits that didn't use pre-hopped wort concentrate you'd be dead in the water without a large enough pot and strong enough stove to do at least a partial boil. But if you're happy with those kits and without boiling them, then you might be more interested in things to ease bottling day or moving to kegging.
Please note: that barest minimum indicated above is not what I would recommend. But, if you're REALLY not sure about making beer, it will certainly get you through a batch or two, especially if equipment is sanitized and directions are followed.
The barest of minimums assumes you're using a pre-hopped wort that doesn't *need* boiling, you don't care about measuring things and you're going to bottle and naturally carbonate.
For this scenario you still want to clean and sterilize your primary fermenter. I'm no stickler on sanitation, but everything is a calculated risk and your primary fermenter is the largest surface area your beer will come in contact with during the longest period in which it is most at risk of contamination. It is the trifecta of contamination sources. That being said, it is certainly best if everything that will touch the wort and beer is properly cleaned and sanitized. But I won't ram that down people's throats because I cut some corners myself.
The above kind of implies that you need a primary fermenter. Which is true. This is the container your wort will stay in until fermentation is complete. It is typically a food grade plastic pail with a lid that has a hole bored in that will fit an airlock or a glass carboy. For beer the plastic pail gets my vote. It generally has more headspace making fountains of beer less likely. But, as long as it is otherwise fairly air-tight and safe to put food in (and large enough to contain your beer) it should theoretically serve well enough. Also, if you're opting not to boil your pre-hopped wort it is also the container you'll make the wort in.
An airlock was mentioned. This is a simple device which allows CO2 to escape during fermentation and keeps air out. Basically, you don't want your yeast metabolizing air or what they produce won't be beer. Now, CO2 is heavier than air so some just make sure other contaminants can't get in... but airlocks are cheap. Given the cost of ingredients or other hardware... skipping out on an airlock would be silly. So, unless you're weird or for some reason trying to reproduce ancient beer making techniques I would call an airlock mandatory.
Since we're assuming bottling and aiming for minimalist, you'd need plastic (pressure safe) bottles and a clean food grade hose.
The hose is to siphon the beer into the bottles and the bottles are self explanatory. Equipment-wise, the bottles will be the single most expensive piece. But then, pop bottles can be re-used in a pinch if cleaned and sterilized.
This equipment leaves a LOT to be desired, but that is it. The barest of minimums. Could probably get started for $25 or less if you don't include bottles or kit costs.
Moving up, next biggest investments would probably be an auto-siphon. Putting your mouth on a hose to suck out beer into bottles isn't exactly sanitary, and if you haven't screwed up your beer yet, why run the risk now? Also a good tool for transferring beer around later as your process grows.
A hydrometer or refractometer would probably come second. These will allow you to measure potential and actual alcohol content as well as helping determine when fermentation is complete and efficiency if you ever go up to BIAB or AG.
Beyond those, I think future equipment should be chosen based on preferences. For instance, if you wanted to do extract kits that didn't use pre-hopped wort concentrate you'd be dead in the water without a large enough pot and strong enough stove to do at least a partial boil. But if you're happy with those kits and without boiling them, then you might be more interested in things to ease bottling day or moving to kegging.
Please note: that barest minimum indicated above is not what I would recommend. But, if you're REALLY not sure about making beer, it will certainly get you through a batch or two, especially if equipment is sanitized and directions are followed.
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