The other topic has a misleading name and was on a somewhat different subject, so I thought I might repost it in a new topic. Happy for input/criticism. Note that the text is somewhat pedagogic as I posted it in other places.
Allow me to introduce you to the brewing of Leonard's Grit (Leonards Uränne).
Specialty grains, crystal and roasted barley, crushed (or more like unevenly milled) with a household mixer. On top of the mixer, a pillowcase, the purpose of which will soon become clear.
My yeast starter (strictly speaking unneccesary in this case), some liquid malt extract (Unhopped) from Cooper's, and hops.
Pot, which is honestly a bit small for this, but good enough, and the smashed grains.
And the purpose of the pillow case becomes clear! This way, I can brew without the hassle of removing the grains or avoiding a burning of them.
And the grains are added and the brewing is on. The wire is a thermometer, to keep an eye on the temperature. If it gets into boiling territory, I'll get a lot of tannins in the wort, and the beer will taste like really cheap red sparkling wine. Yuck.
One of the few situations where "teabagging" has an entirely innocent meaning.
Ad hoc hops boiling bags, made from old kitchen towels.
After the barley tea is finished, the liquid malt extract is stirred in, and stirred well.
A little bit of the leftover malt extract is added to the yeast starter, to ensure that it's alive and well. It's alive and well, and quick to feast on the sugars.
First hops bag added, and the boiling begins. Notice the lack of headspace in the pot, this is partly from thoughtlessness, and partly due to my experience with malt extract which tells me that it hardly foams at all (unlike all-grain wort). It didn't.