Read. Reading is your buddy when you are starting out.
I got to know Miller and the grand daddy of them all, Charlie Papazian. They are my "go to" like the dictionary.
You are going to have to love cleaning. You wash everything before you use it and after you use it. I put all my equipment in a couple plastic busing
buckets (what bus boy and girls carry around collecting dishes to run back to the dish machine).
I have a single purpose note book for writing down recipes (and measurements, hops used, yeast used, amounts, etc.) Each one is basically the same
layout. Beer name (sometimes style), grain bill, hops used, yeast used, starting and ending gravities.
I started off with a kit. I read the instructions, a zillion times, got read, and followed the instructions. I figured I would let the beer cool off
in the outdoors (it is Alaska after all). It took forever! So my advice is get a wort chiller. It is that copper coil thing that attaches to your
sink. You put the thing in the beer after you boil, hook up the hose, turn on the cold water. About 7 - 10 minutes to cool a 5 gallon batch of
After a couple batch beer runs, go to full 5 gallon boil. Your beer will taste much better. Take the step to liquid yeast. Heck, if you are friends
with brewhouse/pub, you can just show up with a clean jar and get a pint for free!
I do 5 gal., full batch boils, half-mash (doing it from all grain is a headache I do not need! Then you need to dump the grains, a huge mess), glass
carboy fermenter, stainless steel converted soda kegs (bottles, what a thing to relegate to the past!), is where I am at. I really like my "house"
Pale Ale which is more like an IPA but not as hoppy. A crowd favorite that never last too long.
One more thing, as Papazian says... Relax, have a homebrew!
edit on 18-12-2017 by TEOTWAWKIAIFF because: friggin auto
edit on 18-12-2017 by TEOTWAWKIAIFF because: wth? autocorrect a correction...