If your wife has a kettle for cooking/canning you can use that as well. I do not recommend using aluminum. That is just a personal thing though. There will be a discussion group in advanced if you want to get the why.
Your fermenter must be food safe plastic or glass. It must have an airlock. Highly recommend a spigot. It must be large enough to allow head space during fermentation.
These can be liquid extract or crushed grains you will convert. Or you can use a mixture of both. Liquid for sugar content and crushed for flavoring.
Yeast is critical in the flavor of your beer. Different yeast strains complement the style of beer you are making. Flavor can vary widely. Saisons, IPA's, Porter or Stout. Each will have a specific variety you will want to match. You can be creative to a degree. Doing small one gallon batches you can experiment at a really low cost.
Visit your local home brew supply store and pick one of these up. Even if you go to kegging you will always need a capper.
If you can twist it don't use it. Save those those craft beer bottles and recycle them for use in the tasty delicious beer you are going to create.
Cleaners can give you off flavors. Use good cleaning agents. They get rid of wild yeast that could infect your beer or worse yet cause it to sour. Back in the day most people used bleach. How times have changed. I highly recommend using Star San for sanitizing and good oxidizing cleaner for cleaning equipment. One example is B-Brite (TM).
You will need the bag to put your grains in during mash while the grains convert to sugary goodness. Then during the boil process smaller bags to place your hops in while you add them to the wort during the boil process. Little birdy told me the big box paint strainers work really nice in brew kettles.
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