hybridspecies725
Member
I'm familiar with the fermentation process from my adventures with mead/wine, and I'd like to get into all-grain beer brewing. I'm planning to make a small batch (2 gallons) on my stovetop, and I don't have any pumps/coolers/etc. I've devised a sort of technique based on some posts/videos I've looked at. Will someone critique it and tell me if the results will be good/bad?
1. Heat mash water to correct temp.
2. Add grains and adjust heat to hold said temp.
3. Strain through fine-mesh colander into a second pot (wort pot).
4. Heat sparge water in original pot and add grains.
5. Strain a second time into wort pot and proceed with boil.
* I know there's a part where you're supposed to discard a small amount of wort until it runs clear; Can I just pour my finished wort through the grain bed one more time to catch these particles?
1. Heat mash water to correct temp.
2. Add grains and adjust heat to hold said temp.
3. Strain through fine-mesh colander into a second pot (wort pot).
4. Heat sparge water in original pot and add grains.
5. Strain a second time into wort pot and proceed with boil.
* I know there's a part where you're supposed to discard a small amount of wort until it runs clear; Can I just pour my finished wort through the grain bed one more time to catch these particles?