This topic got started over in the Denizen Picture thread, but that seemed like a poor place for it (drinking tends to make pictures, and about everything else, blurry after all). As such I thought I'd open up a new thread over here.

I've been giving some serious thought and looked into it more. I even looked over a recipe at Midwest to see how to actually brew. I don't want to drop a bunch of money on this and not be able to really get into it. Then again, I don't want to half-arse it and make bad beer. I was looking at the kits at Midwest Supplies (as Reimero suggested), and looking at the secondary fermenters. Of those here who home brew, do you use a secondary fermenter? Sediment in my beer doesn't bother me so much, as I have had many good hefeweissen which had some sediment. Not sure if that extra sediment in the fermentation would take away from the taste or not.

I also wondered if those of you that used a secondary fermenter had a dedicated refrigerator? I saw in the instructions that you needed to keep the fermenting brew at a fairly steady, and low, temp. As such I saw a basement floor in winter was good, but not sure how it'd work during the summer months.

I guess in general I am looking for some pointers as a potential home brewer.