Home brew equipment assemble

Last week, I received both my Amazon and Taobao shipment, and I finally have everything I need to start my home brew project. Well, almost everything. I’ve decided to make do without a hydrometer, which is supposed to tell me when the fermentation is finished. From information I gathered, it is ok to just let the fermentation sit a little longer than the estimated fermentation period (typically 1 to 3 weeks) and it should be done. A non-accurate method is to observe the release of Carbon Dioxide through the airlock. Other than these items i have already assembled, I will also be getting a bottling bucket.

Fermentation bucket, Siphon with filter, bottle brush, tempertaure regulator, bottle capper, bottle caps, bottles (got these from a kopitiam), Toyogo bucket for soaking bottles and equipment in Star San sanitizer
Clockwise from top left: Empty bottle (got from Kopitiam, if you do the math you need about 36 of these for 23 litres of beer), Toyogo bucket for soaking bottles and equipment in Star San sanitizer, temperture regulator, Star San, bottle cleaning brush, siphon with filter, bottle capper, bottle caps


The Coopers beer kit and brew enhancer is probably what every beginner begins with. They are available locally and the pricing is actually comparable to that from Amazon. Notice the dent on the can. If you buy from Amazon, you invariably get a 25% discount coupon, but i think that is their excuse for sending you a dented can that is also near the expiry date. The beer enhancer is cheaper from the local supplier. If you think about it, shipping from Australia to Singapore has got to be cheaper than shipping from Australia to the US to Singapore. Moving forward, i think i will just buy from the local supplier.

I almost forgot about this essential equipment which i got some time ago (for making cafe latte). A temperature reading is needed for pitching the yeast.
As promised, this is the simple hack i have come up with to replace the S airlock. I got hold of a PVC pipe (S$0.40) which is submerged in water a cup. This seals the fermentation bucket and allows me to observe the release of Carbon Dioxide from the bucket.


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