« on: November 14, 2012, 07:16:47 pm »
thanks everyone i love reading this thread and getting advice from the experienced brewers!
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So I guess it would be: 1. Basic equipment (including the appropriate sized fermenters and type) coupled with appropriate chilling method. 2. Ferm-control- freezer(s) or fridge(s) 3. Serving system. 4. Larger kettle if needed- which will almost certainly change the heating and chilling method. 5. Wort transport if needed (pumps or gravity). 6. Perhaps then moving to AG, grain-mill and mash-tun type.