OK so I did it, but I have a few big concerns.
Firstly, and I suspected this would be an issue, mash temp was varied, got the water to 156 and added the grains and mixed well. However, it rapidly fell to 140 (well 10 mins) and by adding more hot water and mixing I kept it to 150-160 for 75 mins. BUT it was nearer or just above 160 for some of that time. It heated up much quicker than I expected. I tasted it and it tasted sweet and malty. However, when pouring it into the brew kettle (I spragued into a separate kettle then transferred) I noticed there was a sort of white haze/cloudiness 'hanging' in the liquid. Is that normal?
Second problem. My hydrometer hadn't arrived and I went ahead without it (too impatient...). Airlock activity started 3 hours after closing the lid, BUT completely stopped 16 hours later. Not a sign of movement. Thinking I might have a leak I took the lid on and off (also to peak in). The wort was bubbling slowly and there was a bit krausen on top, but nothing crazy, maybe half covered in thin foam.
Questions: Did my inconsistent mash temps leave me with less fermentable sugar and therefore a very rapid ferment? If so, will this beer be vile?
When my hydromeyter arrives, will taking a FG reading be of any use at all, not knowing how if started?
I knew I would have some issues with the first partial mash, but I am a bit disappointed I don't seem to even have got a proper fermentation out of this :-(. I know no sign of airlock activity is not good indication, but surely little krausen is also a good (well bad) sign?
Here are some pics. Anything else I did wrong?
Getting ready:
Mashing. Ahhh mash temp..... :-(
Sparging
The boil begins (almost):
Ice from sanitised tupperware got it to 80f in minutes:
Finished, left it at 68-70f. Bubbles within 3 hrs, then all stopped the next day :-(