Technical corner: how to brew with a spinning wheel

First you have to thread the trub through the rolag. You do this by gradually carding the mash with the doffer tool to separate the neps from the noils, then feeding the eyelash into the draff.

Once this has been achieved, you vorlauf the drop spindle until you have a top whorl and bottom whorl, in a process known as plying. You don't have to ply, but if you don't, you have to work out how to boucle the sparge with the driveband before the batt gets caught at the bottom of the tun and prevents the wort from running through.

Don't forget to mash the guard hair between the flyer and the false bottom to help clarify the hot break, turning with the art hackle every so often. 

Finally, by a process of dizzing the first runnings and roving the kick spindle, you will have produced a fine bowl of curds and whey. Simple, isn't it? Thanks for tuning in once again!