[Asherweef]

'fessing up I've never brewed my own anything - but would love to start (maybe not this year as I have a lot on - but certainly next year). I love to trawl the site reading about technique and recipes for future inspiration but I have to admit to occassionally being flummoxed by terminology and equipment... Is there any chance of a sticky with all the bits and pieces explained - and shorthand to 'long-hand'? For instance Bob quite often uses the term FV (I think) but I have no idea what it is!  I also see bits and pieces on pans and priming etc... Maybe I just need a manual but any help would be appreciated... 

[BobE]

The best bet would be a cheap book on the subject.  Sorry about the text type talk.

FV
Fermentation Vessel. 
Usually a plastic 25 litre 5 gallon plastic bin, with a lid.  Some people use glass demijohns which hold a gallon, but look beautiful when fermenting.

Rack
to use a syphon tube, you suck to start it, to move liquid from one vessel to another without disturbing any sediment that has settled onto the bottom

Drop Rack.
Same as Rack except you let the fluid drop from the top of the receiving vessel.  This causes it to splash, the idea is to try to remove some of the CO2 as you transfer it.  This is only done with wine.  Beer needs to keep its CO2.

Campden tablet
(I finally learnt the truth about this on these forums)  It contains a small amount of a chemical that will sterelise and kill the wild yeasts in fruit wines.  Wild yeasts are too weak to develop the higher alcohol levels we want, so, first kill the wild ones and then add our own stronger wine yeasts.

Have I missed any?

Buy a kit, make something, you learn pretty quickly, and its tax free. 

[BobE]

Fermentation Vessel .... http://www.biggerjugs.co.uk/images/products/2/206016-1.jpg
DemiJohn ..................... http://www.biggerjugs.co.uk/images/products/2/206047-1.jpg
Syphon ........................ http://www.biggerjugs.co.uk/images/products/2/206067-1.jpg
Books .......................... http://www.amazon.co.uk/s/ref=nb_sb_ss_c_0_9?url=search-alias%3Dstripbooks&field-keywords=home%20brew&sprefix=Home+brew%2Caps%2C301

There are thousands of books, I advise trying to view some before you buy one to see if it suits you.  Others will be able to advise.

[Capt Zero]

Like Bob said get a book they should have a Glossary.
There's many sites around like this.. one here but do you need that sort of overload of info when your just starting off in HB. Keep it simple. if you have a question just post here...all the best

[Asherweef]

Thanks Bob - really useful info there (and I'll be honest - the pictures help! ) Thank you! It's probably one of the more specialised forums on the site so that's probably why it's moved into text-talk....?

Captain - I think for me it's more so that I understand what is going on in the posts and I thought a glossary might help other new users as well!

Do either of you have any recommendations on books? Part of me would love to brew my own, but the other part of me thinks it will never be as good as in the shops... If I could ever brew something akin to blonde witch I think I'd become a loner in the house... Get myself a shed and build one of those tap-fridges and never leave!

[BobE]

Definately start with a beer kit.

This looks close to what you specify. http://www.brewuk.co.uk/store/coopers-canadian-blonde-1-7kg.html

To brew this you would need
Get two 25L or bigger FVs.  Each with a lid, you won't need an airlock with a plastic FV.
Plastic tube to syphon the beer.
Then go to a supermarket and get some 6 packs of 500ml water bottles.  I can get 6 for a pound in my ASDA.  You need 40 so £5.  (You could even use the water in the brew).  Largers must be put into bottles, they just won't work in a keg. So the bottles are very important.
Method.
Follow the kit instruction using the first FV.
After first firmentation ends(usually 7 days)
Put 100g sugar into the second FV and then (rack)syphon the beer into the second FV.  Try to disturb the beer as little as possible. 
Stir the beer to disolve the sugar.
Clean up the syphon tube.
Syphon the beer into the water bottles, leave at least an inch of headspace.
Screw on the tops.
Store, keep away from sunlight.
Wait four weeks .. try one. If its not nice ...
Wait four weeks .. try one and so on.

If you notice a bottle is beginning to over expand just release some of the pressure.

Make a judgement and tell us what you think.

[Asherweef]

Thanks Bob - looks like I might start sooner than intended!

[BobE]

This will also be a good thread to collect problems.
AuntieMog has a wine that tastes of sulpher..

This is usually because of the stabaliser that uses sodium metabisulphite and then tasting too soon.
The recomended fix is to rack the wine, leaving the sediment behind then leave it to sit for a few days to a week.

Both AuntieMog and I found this by reading around the web.  Its worth adding it to what we know.

[Auntiemogs]

Very useful info about the bottles Bob.    

Mine's been in the pressure barrel for about a week now and is still fairly murky.  If I leave it for another week or so (until it clears a bit more), and then transfer into fizzy pop bottles, do you think I'll need to add any more sugar?

[BobE]

Very useful info about the bottles Bob.    

Mine's been in the pressure barrel for about a week now and is still fairly murky.  If I leave it for another week or so (until it clears a bit more), and then transfer into fizzy pop bottles, do you think I'll need to add any more sugar?

What is the brew Auntie?

[Auntiemogs]

It's a Wilko Mexican Cerveza (5 gallon). 

[BobE]

Auntie,
Its a lager. 
From first fermentation you have put it into a barrel.
Is that were you are?  Did you do anything else?

[Auntiemogs]

Yep, in the barrel with recommended amount of sugar.

[Auntiemogs]

Also put CO2 'thingy' on top 'just in case'....

[BobE]

Right your ok.  But lager will not form correctly in a plastic barrel.
You need to move it to bottles, so it will condition.
Get 40 water bottles 500g.  My Asda does 6 for a pound.
Siphon it in, leave an inch of head space.  Store in the dark, or covered.
Store for 4 weeks, check for over pressure bottles.
Taste after week 4. Then move a few to the fridge as you want them.