I know this HAS to be a stupid question. I've never brewed an AG batch and reading up on the mashing technique, it seems that temp control and timing and getting the grains out of the wort is the whole deal.
My question is this: Why can't I buy a stainless steel strainer, similar to the ones that you put your crawfish in for boiling, then sink the whole thing in the boil kettle , mash at proper temps, then pull out the whole inner strainer with grains and start to boil? I could even sparge the grains with heated water as I pull out the inner container.
Thanks for your patience with bonehead beginners, but I've got the bug.
My question is this: Why can't I buy a stainless steel strainer, similar to the ones that you put your crawfish in for boiling, then sink the whole thing in the boil kettle , mash at proper temps, then pull out the whole inner strainer with grains and start to boil? I could even sparge the grains with heated water as I pull out the inner container.
Thanks for your patience with bonehead beginners, but I've got the bug.