Second, you will need a fermenting vessel for your home brewery. Most newcomers use a plastic bucket which is large enough to hold five gallons of wort and a couple inches of headroom. Go for around a seven gallon size. When you really get into brewing, you’ll move up to an all glass carboy. Third, you will need two out of three specialty pieces of equipment. A floating thermometer is essential for knowing when to pitch the yeast. Too hot and the yeast dies, too cold and the yeast remains dormant. An airlock which fits into the airtight lid of your fermenting vessel. This lets the carbon dioxide out while keeping airborne nasties from getting in.