I read the whole thread again today and I'm amazed at how much I've picked up since last reading it, stuff that didn't make sense or terms I'd never heard of are quite clear in me head now, anyway a few things came up whilst reading the thread again
1.The first post and post 262 mention a video but there doesn't seem to be a link? It got removed at some point, no idea why.
2..Lots of reports of not enough litres left after the boil so should the start amount of 7L be increased to 8 - 8.5L, say 4 litres mash and 4 litres sparge?
I can't edit the post now, but the amount of water will vary from person to person. I did increase the sparge from three to four litres which seemed to reduce the reports of finishing short.
3. Irish moss/whirfloc are used by most people but its not in the first post, I know the idea was to keep it simple but it is used and its not a hard step to learn
I kept it as simple as possible in terms of ingredients, for people to try one brew then find out more.
4. During the hot break is it best to skim off the protein scum or mash it back in and leave it to settle into trub? It makes no difference in my experience, I leave it alone.
5.I read somewhere else whilst researching AG that it is best to add first bittering hops after the hot break and start timing 60 mins from then?
as the first hop addition often triggers foaming. I think this is not worth worrying about, exaggerated issue.