- immersion wort chiller (make this myself)
- hydrometer thermometer combo
- hydrometer testing vessel
- carboy (glass or PET) with carrier + stopper
- bottle corker
- construct temperature control device for lagering
- lautering setup
- drink cooler for step-mashing
- floating thermometer
- bottle tree

I counted up all my bottles. I currently have nearly 11 gallons of empties! If I drink all the rest of the beer in my house, I will have over 12! So, don't go hoarding your empties for me anymore. I don't need them.

I just got back from the brewing store with my father-in-law. I got most of the supplies needed to make my gruit ale. I'll be using this recipe with the following modifications:
- I'm not going to be that picky about the honey.
- Using light candi sugar instead of homemade medium.
- Will probably need Labrador Tea instead of Marsh rosemary.
- I have twice as much of the specialty grains as I need.
- I have a White Labs Hefe-Weizen yeast instead of the Wyeast Weienstephan Weizen.

I still need to find the herbs, as the brewing store didn't have any, plus brown sugar and blackstrap molasses.

I also picked up their recipe of the month kit: Bill's Farmhouse Ale. It's a Saison, which I dig. As such, I wish I had a bunch of the big 22 oz bottles that Saisons usually come in, but the corkers for these are so expensive! Upwards of $100! Obviously you can get bottles that are cappable as well, so I will be going after these. I'll need to drink that Stone barleywine soon!

As far as equipment goes, I snagged a bottle washer at the store. I think I have a capable thermometer for mashing, but I still need a proper strainer and funnel for sparging!