Today was fun, as you can see, I used the BIAB method to mash the grain. All in all about a 5 hour brew day, including what took ages to cool the wort, as I don't have a counterflow or immersion chiller.
I pitched the Danstar Munich yeast about 4 hours ago, and I can smell beautiful wheat and citrus from my spare bathroom.
going to do my best to keep it below 20C, see the random chiller setup below rofl.