This is what the mash looks like after mashing for an hour. As opposed to usual mashing, I add all my water at the beginning of the mash, and do not sparge – I simply lift out the grain-bag, thus straining out the work. Sorry, forgot to take pictures of this part. It usually takes about 10 minutes to drain out the bag – I try to squeez out as much wort as possible (no tannin problems, yet).
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