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I've got a similar lack of equipment and I tend to work from a perspective of using as much grain as possible. I do BIAB with a 15L pot and usually mash around 3kg of grain in 10L of water. The pot goes in my oven to maintain temp. I normally mash for 90 minutes and give it a stir at around 60...

Not really. The longer you leave it the more risk there is. It's essentially a matter of sanitation and time so as long as you've sanitised well and keep crap out then a few minutes/hours isn't going to be a problem. The no-chill process relies on doing pretty much exactly this except using...

Thanks for the response. It's good to get some reassurance that I'm not planning something idiotic. I'll give it another try tomorrow and start on the krausening brew if it's still buttery then.

Hello all, I've currently got a Zombie Dust clone in primary using S-04 yeast. I took a sample at 7 days when I dry hopped and it had attenuated down to 1.013, which is lower than predicted and surely pretty much done. Unfortunately the sample had a definite butterscotch hit and slick...