A stainless steel 5-gallon boiling pot – This will be used to cook the
beer before fermentation and should be clean before beginning. Canning
pots that feature an enamel on steel construction are acceptable to
use, but watch for any chips or cracks on the interior as these
imperfections can give the beer a metallic taste.
Long handled stirring spoon – This should be metal and capable of
reaching the bottom of the pot without submerging the handle.
Wire mesh kitchen strainer – Make sure your strainer is clean and free
of rust and made of a fine mesh capable of straining small particles.
It will also need to rest stably on the rim of your bucket.
A 7-gallon food-grade plastic bucket (fermenter) with sealing lid and
airlock hole – This will be the home for your beer as it ferments over
the next 1-3 weeks, so make sure the interior surface is clean and
free of scratches or other blemishes that could harbor bacteria.
Food-grade plastic is designed to stand up to cleanings and prevent
any strange flavors, so unless you have one already, it's wise to get
a new bucket for the project. DO NOT use a utility or paint bucket as
the plastic can lead to odd flavors no matter how clean the bucket may
be.
Stick-on thermometer – This is a time saver available at your brew
shop that can also protect your beer from contamination. All you have
to do is stick it to the side of your bucket about halfway down the
exterior and you will have a quick and easy way to tell the
temperature of your fermenting beer.
A glass carboy (or second food-grade fermenter) – For a secondary
fermentation chamber, glass or plastic can be used. I prefer glass
because I can see the progress of the yeast sediment and watch for any
contamination developing on the surface of the beer, but if you're
concerned about cost, a second plastic bucket will be a cheaper
solution.