ronjonacron
Well-Known Member
My boil setup is only a 30 or 32 quart turkey fryer. You think i could get away with it? I know only the basics of biab. Do you no-sparge, or ghetto sparge it by running water thru it hanging it over? I still have the basket that came with the fryer so thats definately an option, with just needing a bag / paint strainer. How hard is it to maintain mash temps?