A sink with bleach-water, beakers, scissors, air-locks, and a yeast smack-pack.
A pan of boiling wort.
Beakers of yeast culture.
After going on the Beer 101 tour with Ryan and friends at Flat Branch pub and Brewing, Ryan wanted to brew an Oktoberfest. An Oktoberfest is best lager-fermented and kept cold for several weeks before serving. Mid August is a good time to brew one.
I'm way out of practice. And we're doing it from scratch, meaning all-grain. No extract.
It's an all-day thing. We'll have to clean and sanitize and arrange equipment -- and get the beer fridge ready for fermenting.
We're going to do 10 gallons. A double-batch.
The most important thing (besides getting the starch to convert into sugar) is sanitation after the boil. That's really the hard part, and you have to be pretty much a stickler about it. Truthfully, you spend half your time cleaning & sanitizing when you're brewing.
But it's worth the end result.