Originally Posted by Yooper
Some of these responses are less than helpful. Please remember your manners, and either provide a helpful answer, or don't answer.
Anyway- there is a great free resource here: howtobrew.com. It has a really nice explanation of brewing, and the basic steps to start. If you have any questions, we're here to help!
You're right. I just reread my reply and it was rude. Everyone starts somewhere; I guess I forgot my manners. I'm sure glad there were people to help me.
"How to Brew" by John Palmer is, in my opinion, the best intro book to the subject. The first few sections concern extract brewing, but it all builds toward all grain brewing. Think of it as a prerequisite course to the main event. Read it all. I've read it a couple of times and always find something useful again. You can find it for free online on his website, or you can buy the book.
From there, start poking around on here, asking questions and reading other peoples' questions. We are all learners, no matter how much experience we have. There are some really knowledgeable, dedicated people here and they are almost always willing to help you out.
I'd add that I really like Brad Smith's podcast. He created BeerSmith (a useful brewing program). The podcast is free and I feel like I learned a lot from it. Some people like Brewing Network, but I find it to be too disorganized. YMMV.
Anyhow, read, read, read.
And I suppose you could start going to brew club meetings. I like them more for feedback, but most of those people will bend over backwards to help too.
Lastly, there's nothing like hands-on experience. Read Palmer's book and try it out. Even if the beer tastes like soot, you'll have learned something.
Again, sorry for my first response ; the last thing I want to do is discourage someone from the hobby.
If you can't find an answer, feel free to PM me and I'll try to point you in the right direction, probably within a day...even of you are a Swede. (Familen min er fra Hordaland i Norge). Jeg snakker en litt norsk, a ingen svensk.