Yesterday was my first brew day. I think it went relatively well, although be on the lookout for the ubiquitous "my fermentation is stalled" thread in about 24 hours! I kid, I kid. I brewed an ESB, by the way.
It's totally normal to organize your ingredients like this, right? Right.
Stirring the malt into the mash.
Tea towels for impromptu insulation.
Commencing liquor-grist separation.
Hot break ahoy!
One gallon batch = kitchen sink ice bath reaches 70 degrees in about 5 minutes.
Comments and questions welcome!