Thanks for the tips. I really didn't have a specific style I was looking to brew since I am not going to be able to brew for awhile due to work constraints, but I was more or less just asking if it could be done with the system I have right now.
I appreciate the explanations and tips.
What is the best way to move the wort from the protein rest temperature to the Mashing temperature while using a two cooler system and a brew kettle?
I dont think that draining the wort off after the protein rest and either replacing it with water at the mash temperature or letting the grain...
