Check out the Hess brewing oddesy blog. just google that and you will get a hit. It's a nano down in san diego and they do a really good job of documenting everything they went through to get up and running.
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Raw wheat dosent add much flavor. Toasting it brings out flavor and makes it easier to crush. I found socking it for and hour and toting until it's dry works very well. I use it as a specialty malt. It's 10L-50L depending on how I toast it.
I recommend starting off with a single infusion at 152-153F for at least 60min. Then batch sparge at 168F. Do you have a cooler?
I find it easiest to heat your strike water to the proper temp and then add the grain to the water.
FWIW. Champagne bottles can be closed with a crown cap just like beer bottles.
This is good to know.