These pictures somehow loaded in reverse order. Scott starts with the modified cooler, and adds hot water to the grain mixture. This sits for 60 minutes. It's the "mash".After 60 minutes, the mash gets drained into the brew pot, where he brings it to boil and keeps it there for 60 minutes. Hops get added occasionally during this time period also. (Hence the watching of the watch!)
After the 60 minutes, the cold water is run through the wort chiller to drop the temp quickly. Then it's drained through the strainer, put in the big white vat to ferment.
The most important thing, though, is to have buddies sit close by and drink brew while they watch you brew. Great fun on Sunday in STL!
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