What is First Wort Hopping (FWH) and how best can it be replicated in extract brewing?
This is probably an incredibly stupid question, but I thought I would ask anyway. While the wort is cooling down is it recommended to stir it to help the cool down process?
If I'm making a 5 gallon batch of beer, how much water should I use for my wort? Papazian's book says to use 1.5g and add it to 3.5g of room temperature water already in the carboy. I see how this ...