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I do BIAB, but this can be applied to anyone mashing...what's the "correct" way to take a temperature reading? I've found that temps vary on where in the kettle my thermometer is. I read that a lot of people using thermapens but that only has a 4.5 inch probe, so is that deep enough?

when they don't specify, should i assume it's mash efficiency or brewhouse efficiency? side question: is it ok to measure gravity for efficiency at hot wort temps of 170 or should i let it cool to room temps? i know you can use a temperature calculator to adjust, but at 170 degrees, i'm not...

Getting some fresh hops in soon from a friend who has them growing wild in his yard and doesn't brew. Never brewed with fresh hops and anything you can share to help would be great. Would I use the same amount as dry hops? Any time limit to when I can use them after picking? Anything need to...

Haven't ever added sugar before and a recipe I'd like to use says: 15 lb Pale Ale Malt 6oz Caravienne 1 lb turbinado sugar (10 min) before listing the hops does that mean add the sugar with 10 minutes left in the boil? thanks!

i just started reading gravity on my brews. my latest gravity reading was way off from what i was hoping (1.052 expected, 1.033 read). seems like i have a lot more leftover wort (less boil off) than i was planning on. if i use less water next time, will the gravity reading be higher? maybe...