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I have recently started to experiment with whirlpooling my wort post boil. I don't use a pump so I am doing the whirlpool manually by swirling the wort with a spoon. First off is this an effective manner to do a whirlpool? Secondly, am I promoting hot side aeration by this method? Thirdly...

I am new to all grain (I've got 2 batches under my belt). My efficiency is in the 65-70% range. I'd like it to be more like 75-80%. I think the screen I use in my mash tun may be at least part of the problem. I've seen different recipes call for 60 min mashes and others 90 minutes. I guess I...

Has anyone experimented with mash times in excess of 60 minutes? I've read some material indicating a slightly increased efficiency numbers with 90 minute mashes. Any thought?

No, for the most part I follow the instructions. I just pulled the dry hop off an IPA I made and tasted a sample. It was spot on. I used distilled water instead of tap so I have to believe that that was my main issue, hopefully anyway.

At the moment I brew with extract. I would love to make the plunge into all grain but I'd like to dial in the fermentation process before investing the added time/money. I'm no sure what you mean as far as breaking rules.

The last couple batches I have brewed have had a very bitter almost medicinal aftertaste on the back of the tongue. I have been doing a lot of reading and getting some mixed messages as to the cause and therefore solution to the issue. Is the problem sanitation, oxidation, water chlorine...