I mostly wanted to kick this forum off, so here goes:
I do all grain batches using a turkey fryer as a boil kettle, a 48qt ice cube mash tun modified with a slotted manifold. I fly sparge and have a 5 gallon rubbermaid water cooler as an HLT. I chill my wort with a home-made immersion chiller. My primary fermenter is a plastic bucket and I secondary in a glass carboy. Brew day goes as follows:
1. Boil 2 gallons of water to preheat mash-tun.
2. Dump boiling water into tun and begin heating mash water.
3. When mash water is hot, I dump hot water from tun into HLT to preheat it. Dump 2/3 of mash water in, stir in grain, then stir in remaining water. If mash temp is too low, I use a bit of the hot water that is preheating HLT
4. Heat sparge water.
5. When sparge water is to temp, I dump the hot water from the HLT into my clean-up bucket for later. Sparge water then goes into HLT and sparging proceeds.
6. Boil- while boil is going, I sanitize fermenter
7. Post boil, chill with home made immersion wort chiller.
8. Dump back and forth from boil kettle to fermenter (plastic pail) to aereate. I usually will do this about four times. I will usually pitch the yeast on the third.
That's about it!
