1. Secondary Fermenter
If you’re going to try your hand at a lager or “big” beer, you’ll likely have to use a secondary fermenter. Furthermore, hops, fruit, wood, etc., added during/after fermentation also usually require a secondary. Caution: Racking from primary to secondary introduces the risk of oxidation. You want to siphon to secondary with as little splashing as possible. The secondary should have as a little head space as possible to reduce contact with oxygen. A secondary can also aid in the clarification of beer.
Bottling large quantities of homebrew can become quite a chore for some homebrewers, and kegging is the perfect solution. Instead of cleaning, filling and capping dozens of bottles and waiting an additional period of time for conditioning to complete, simply rack your beer once into a keg, add carbonation and be ready to drink your brew in a matter of days! Kegging also allows for more precise control of carbonation levels in comparrison to bottle conditioning.
Check out this post on an Introduction to Kegging Homebrew.
3. Temperature-Controlled Fermentation
Fermentation management can make or break a homebrew. Even if your brew day went off without a hitch, you can turn a potentially great beer into something subpar by allowing fermentation temperatures to go unchecked. Advanced brewers often convert fridges or freezers into fermentation chambers. Pairing a converted fridge with a temperature controller allows one to simply program the desired temperature, and that’s it!