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LOL, no, not tough guy, and I like to use the word wert, I read it in an old german recipe book, so I have tried to keep it alive. I am also very opinionated when it comes these things, and you started it. LOL I have tested this a few times in small batches. Seem to play some role in off...

You do run the risk of pulling tannins, I have done this, and learning from ones mistakes is one of the joys of homebrewing. "You don't run the risk of tannin extraction unless you have a basic PH AND high temp wort. If you are just heating the wort and adding it back you are not making it more...

I see both of you miss read my message. So I will copy and paste this to both. When you pull wert from your tun and heat it you are putting the enzymes in that state of suspension, so the actual process of starch conversion is halted momentarily. When adding the higher temp wert to an already...

Oh yes, the inevitable loss of temp using a cooler. This happens a lot and it is very difficult to achieve a steady temp for over 60 min. How I have worked around this is to shoot for a temp slightly higher than the temp you are trying to achieve to compensate for the heat loss. I also...