Ok,
The sun must have baked my brain when I was on the roof shingling so I am going to have another crack at an all grain (The first one really was bad and has been about the worst beer I have ever made).
Anyone have any words of advice for holding the temperature profiles required for enzyme action. I am not complex, just a big brew pot. My Chiller is the bath tub and I strain through a regular kitchen strainer.
I intend to flash this up on the weekend and enjoy some wets while doing it.
Any advice will be listened to
Dogger