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Hi everyone, I've been brewing for a bit over a year now and have finally come to a point where I'm happy/comfortable enough with my process and beer that I am ready to get into water adjustment and continue to improve. I know next to nothing about water chemistry so I wanted to make sure...

Correct. When I dough-in I mix like a mad man while waiting for the temp to drop and stabilize, after that I close the lid and just let it rock for the hour without opening. After the hour I'll mix again, drain/squeeze the bag (I'm BIAB) and then batch sparge with a mix. What I do with the...

It sounds like you've settled on a process, but figured I'd share my experience with mashing in a cooler in case it helps anyone. I always had problems holding mash temps in a cooler (I do 2 gallon batches and mash in a 5 gallon cooler) no matter how much I wrapped the thing in blankets...

Thanks for the help everyone! I'll have to go back to priming the bottle first and then filling like PapaO advised (too lazy to bulk prime for 9 bottles when it's just me drinking them). I used to do it that way, but reversed it thinking I was smart and would save a whole 2 minutes of my time haha.

I brew 1 gallon batches and do close to the same thing Jawbox0 posted, but mash in the 2 gallon cooler and batch sparge in my kettle. Most small coolers don't have an insulated lid so it was still hard for me to control temps. After you dough-in, put aluminum foil on top of the mash and then...

Hi- I'm a long time forum lurker, first time poster. I bottled 2 batches today. The second batch I was bottling immediately started to gush when I added sugar (first batch was normal). Since I brew 1 gallon batches, I usually fill the bottles with my autosiphon from the fermentor, and then...