Equipment list
The following is what amounts to a total inventory of materials after one completed batch of beer. Most of the big materials listed below (such as the buckets and the carboy) was donated by a very nice man who bequeathed to us (he didn’t die) his beer operation. Other things, such as the wort cooler, were built by our very own hands. Okay Arlen built them and I watched, but close enough. This equipment list is by no means complete and we’re still learning just exactly what equipment is most important to the process. Of course we’re free to answer any questions, and like the instructions list we hope to make an equipment page with accompanying images and notes. But for now, here be our goodz:

1. Stainless steel kettle with lid. Minimum capacity of 5 gallons. Used to boil brewing water and wort.
2. Large stainless steel spoon, for stirring the wort.
3. Two 6.5 to 10 gallon fermenting buckets with airtight-capable lid, food-grade plastic. For fermenting (duh).
4. At least two rocking tubes (3/8th inch outside diameter) and 5-foot clear plastic hose. For siphoning beer from one bucket to another.
5. Hose clamps to seal tubes when transporting liquids.
6. Hose connecting to sink.
7. 5-gallon glass (no plastic) carboy, secondary fermentor.
8. Three-piece airlock and No. 6.5 drilled white rubber stopper. Airlock fits in the stopper, which on fits the mouth of the glass carboy, keeping oxygen in while losing carbon dioxide.
9. Carboy brush and bottle brushes, used for cleaning
10. Bottle capper
11. Hydrometer and sample jar (see pages 6-7 for explanation).
12. Bottles, preferably brown bottled longnecks. No twist top. Sam Adams bottles work real well if you're too cheap to buy bottles. We went ahead and popped for 36 22oz. bottles.
13. Funnel(s). Makes pouring things a hell of a lot easier.

What we don’t have but is recommended:
1. Thermometer, preferably dial with 1degree marks, with adjusting nut.
2. Scale, small. Full range of 0-4, 0-8 ounces, marked in 1/4th oz. divisions.
3. VERY fine mesh-straining bag for seeping malt grains.
4. Four 1-gallon jugs, preferably glass for storing cold in the fridge.

Make sure to sterilize the following whenever possible (Idophol is your friend, buy tons of it):
1. Siphon tubes
2. Wort chiller
3. Wort tub
4. Carboy
5. Fermenting bucket and lid
6. Measuring cup
7. Spoon
8. Thermometer case

So yes, as you can see we have an entire manufacturing floor full of wonderful state-of-the-art equipment! And by manufacturing floor I mean my kitchen.