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'.