For mash out and sparging, I always aim for about 168-170F. I don't vary this from recipe to recipe. There's been some discussion about whether or not the sparge water needs to be hot, but I think it's generally accepted that it shouldn't go above 170F to avoid tannin extraction...

One of my favorite features of Brewer's Friend is the brew log. It encourages me to keep good notes about each brew. The way I see it, that can only help both to identify the causes of issues when they come up as well as maintain consistency. So I want to be able to track my fermentations'...