Mash Tun

Heres my mash tun, the copper manifold has slits cut in it and a mash bag wrapped around it to prevent blockage. The grain goes in this with water heated to 66C then left for an hour and a half to 'mash' this releases the sugars. Then water at about 80-85C is poured carefully over the grain, a tap at the bottom of the tun is opened to collect the 'wort' this process is 'sparging'.

Brewing along quite merrily

I'm up to my 500th pint ofr the year, brewed that is, not drunk. Theres not alot ready at the moment, just some sarah hughes dark ruby mild and some of the highly dangerous Dr Whoover (8 or 9% hop monster!).
Theres gonna be plenty around for the summer, cock-a-doodle-do, more ruby mild, wheat beer, tribute, wherry and planning more stout.