re: Homebrewing: All Grain Mash Tun

Couple of things then I will answer the questions below. That list of steps is really vague and generalized. Mashing at 154 will be fine for some beers, but not all beers are mashed at that high of a temp. Also starting with 170 is high in my opinion as well. Your brewing software will give you a better number and I use a formula since I have given up my software for the time being.

You will need much more than 3 gallons of sparge water unless you start with a lot of mash water, regardless of your recipe.

Ok now onto your questions.

1. 5.2 is not necessary per say however, starch converts better at 5.2 pH so if you want to just take that factor off the table then use 5.2. I didn't for a long time but will use it all the time now.

2. Personal preference. If you are going to use a large spoon, I would suggest adding the water first. I have a mash paddle so it really doesn't matter either way for me. I typically add water first.

3. 170 is where I sparge

4. For me the SS filter didn't work at all, but my cooler is one of the tall round ones, and I hear that the SS filter works better with a rectangle cooler. A false bottom is more permanent in my opinion. Once again that is personal preference probably.