Several styles are available. Fill to the water line with boiled water and cap it (if it has one).
Must be able to comfortably hold a minimum of 3 gallons; bigger is better. Use only Stainless Steel, Ceramic- coated Steel, or Aluminum. Plain steel will give off-flavors.
Two cases of recappable 12 oz bottles. Use Corona or heavier glass import bottles. Twist-offs do not work well. Used champagne bottles are ideal if you can find them.
Either Hand Capper or Bench Capper. Bench Cappers are more versatile and are needed for the champagne bottles, but are more expensive.
Either standard or oxygen absorbing are available.
Rigid plastic (or metal) tube with spring loaded valve at the tip for filling bottles.
Necessary for first, hard-core cleaning of used beer bottles.
The 6 gallon food-grade plastic pail is recommended for beginners. These are very easy to work with. Glass carboys are also available, in 5, 6, and 7.5 gallon sizes.
Rigid plastic tube with sediment stand-off.
Available in several configurations, consisting of clear plastic tubing with optional Racking Cane and Bottle Filler.
Food grade plastic paddle (spoon) for stirring the wort during boiling.
Obtain a thermometer that can be safely immersed in the wort and has a range of at least 40F to 150F. The floating dairy thermometers are great.
***Optional but Highly Recommended
A 6 gallon food-grade plastic pail with attached spigot and fill-tube. The finished beer is racked into this for priming prior to bottling. Racking into the bottling bucket allows clearer beer with less sediment in the bottle. The spigot set-up is used instead of the Bottle Filler above, allowing greater control of the fill level and no hassles with a siphon during bottling.