Photo: Making a 3 - 4 inch layer of hot liquor (heated water for the mash) to the bottom of the mash tun, to prevent stuck sparging.
Photo: Adding the grains to the mash tun.
Photo: All the grain and hot liquor in the mash tun.  It smells like Grape Nuts at this point.
Photo: Waiting 90 minutes while the grains steep in the mash tun.  I prefer to believe Archer is the best and classiest way to accomplish this.
Photo: Heating water for the sparging.  This has to be hotter than the mash water - about 190 degrees.
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Chris Collins
Public
All the grain and hot liquor in the mash tun. It smells like Grape Nuts at this point.
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