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A few words of advice: 1) Preheat your mash tun. If you do not, you will lose heat. When I used to use coolers, I would use 200 degree water and swirl it around the cooler. 2) Only Stir once, or maybe twice. Every time you open your cooler and stir, you lose temperature. 3) Pick up a...

I am not sure if this was mentioned, but when I brew early, I put a heat stick on the mash tun and put it on a timer. I usually have the timer turn the heat stick on at around 3:00am, so when I come down at 6:00am, my mash water is at or near strike temperature. This way, no need to fully heat...

I use a 5 gallon paint strainer. Keeps the hops contained, but it big enough to allow plenty of contact with the Wort.

I just want to chime in that I am a beer maker as well. I did a kit a few years ago (Selection Estate Series) and it turned out incredible. You have plenty of time for a kit. It is easy and rewarding.

While I agree that the issue of HSA is definitely up for debate, I do not agree with your conclusion that it has been "debunked". If you have a beer that you would like to store for an extended period of time, it certainly could not hurt to try to minimize splashing. I have not experienced the...

He is referring to Hot Side Aeration, the introduction of oxygen (in the form of air) into your hot wort. George Fix says "The presence of excess O2 in your hot wort leads to the oxidation of melanoidins in your wort. These oxidized molecules contribute to staling in your beer post packaging...