one fermentation bucket, a plastic carboy, and a bottling bucket (with a spigot).
sounds to me like you can start at least two beers
and I would recommend it as well, homebrew goes fast!
how would i do two beers? wouldn't my first ferment always be in the bucket or would I just do a first fermentation in the carboy?
I recommend taking the time to read through "How to Brew" before you start. I think it will answer a lot of your questions. Some of the most important aspects of homebrewing are:
1. Clean and sanitize all equipment that will come into contact with the wort (post boil).
2. Chill the wort down to 65F for ales and 45F for lagers. (This is a critical step!)
3. Aerate or oxygenate the wort prior to pitching yeast.
4. Ferment in your bucket until terminal gravity then let rest three more days to aid in clean up (yeast).
5. Forget about a secondary for most beer recipes as it's not needed.
6. Minimize agitation and contact with oxygen upon bottling.
7. Ask lots of questions.
8. RDWHAHB...welcome to the AHA FORUM!