Try this hybrid technique that’s a favorite with commercial brewers. It combines the ease of single infusion with the control of decoction.
In reflective moments, when he’s not occupied negotiating with contractors, filling out government forms, installing equipment, or performing any of a thousand other tasks required to put his new microbrewery on line,
You finally got that 10-gallon round beverage cooler to make a mash/lauter tun, but now what? What type of false bottom works best? How do you hook everything up? What about sparging?