Picking up a new hobby. Been researching different kits, any recommendation. Want to stay under $200 for my first setup. I saw a thread from 2001, so I see mark does this. I didn't feel like going full necromancer.
Random thoughts... Spoiler I've done it a couple dozen times... It's an expensive hobby to get started. I tried picking up a starter kit at Defalcos. After my first try, I bought something new, and then something again, and then a fridge (to make lagers), etc. Go to Defalcos or somewhere online and get a starter kit. I don't like fermenting in the pastic bucket, so I bought another glass carboy. I find that while easier (slightly), brewing with the liquid malt produces a poor product. After my first extract brew, I said screw it and went right to all grains. Hoesntly wasn't that hard. If you have a friend who has done it before, get them to come over and show you how to brew from grains. It's like making a screwdriver from minute maid vs real non concentrate OJ. Sure, they'll both get you drunk, but fresh OJ tastes so much better. Make sure you have a buddy or two helping you... pots of boiling water are heavy and dangerous. Remember to get stainless for boiling, as alumium gives the beer a funky taste. You can get a kettle for a little over $100 online. The cheaper ones are def. cheaper made (thinner metal), but they're a good starting point. If you still do it after awhile, upgrade. For your mash tun, dont do like I did and try to build it on your own... it saves you just a little money for the work it takes to put it together. It's not really that hard, just not worth the time. Also, don't waste your time with a 5 gallon mash tun, as you'll only be able to get a max of around 6% abv beer out of the 5g due to capacity, go for the 10g. CLEAN CLEAN CLEAN! Use this stuff called sanstar. It's a no rinse cleaner. Bleach may leave a taste. NEVER use dish soap. Make sure you have a place to store the wort while it is fermenting that keeps a constant temp. Different yeast calls for diff temps, but in general you don't want it getting above 80. I typically only ferment in one carboy. Some people like to have a second stage, but I don't think it does much and gives the beer another medium to collect bacteria. I'll post more if I can think of anything. I'm not an expert, but have learned from experts and have experience on my own.
