A standard batch of homebrew is five gallons. A standard batch of Big Ed's is closer to six gallons. One key to making good beer is to boil your entire batch. That requires a big pot! This one holds 30 quarts and is made of aluminum. I'd love to get one this size made of copper! It is my experience that females are repulsed by the smell of hops. Cooking the brew in the house is out of the question. The brewpot is sitting on a propane cooker that I converted to natural gas. Also note the large stainless spoon. With a large kettle, one needs a large spoon!
Cooling 6 gallons of boiling juice can be tricky unless you have a wort chiller. Basically at the end of the boil, I drop the coil into the kettle, shut off the gas, hook up the hose to the chiller and in 20 minutes the temperature of the wort will drop by 130 degrees!
Once the wort is chilled it is transferred to a glass carboy for fermentation. These carboys are either seven or eight gallon units.
Yeast is important for fermentation and flavor. Critical to a good fermentation is to start the yeast in small container then add back into the fermentation tank after it has become active. A one quart milk jar works perfectly for this!
Hops are equally important for the flavor and character of the brew. Hops are highly unstable. Pictured here are a bag of Saaz and a bag of Kent Goldings. Also displayed is the vacuum sealer - a very important piece of gear if you want to keep your hops fresh!
All views expressed in this post and on this blog are my own. None of my comments should be construed to represent the views of others including and not limited to: BMC Software Inc., Corel Corporation, Dun and Bradstreet and AC Nielsen. Copyright Chris Hughes 2004-2012