Going all grain...

[slantedbolt]

So I tossed out 20 bucks and got a 5 gallon picnic cooler for use as a mash tun. I am doing AHS Bavarian Hefeweizen w/ Danstar Munich German Wheat Dry Yeast. I just ordered it and hopefully it will be here for next weekend.

Any suggestions or words of wisdom? I am super stoked and ready to brew.

 

[Hophazard]

Read-read-read. And don't panic. Something will go awry; it always does. Just have fun with it. It probably took me 3-4 AG batches before I was comfortable with the process.

 

[krazydave]

Exactly what Hophazard said... expect a learning curve the first couple of times.
Heck, my first AG batch missed half of the target temps, got a stuck sparge and then my daughter was born the day after it went in the fermenter so my temps for the first few days weren't monitored.
It was however one of my favorite beers yet!

 

[Bizoune]

If you have '"How to brew" by Palmer, keep it close, and approach the job in a baby step fashion. Making wort is a pretty robust process. If you can get a handle on sanitation, you're half way there. Post boil is where the magic happens.

 

[krazydave]

Bobby M on here also has an all-grain primer which explains it in pretty simple terms. I'd post a link but I'm replying from my phone.
if you Google it though, you'll find it.