I know of at least one brewpub chain that does it (Granite City) although the process is supposedly patented (heh). Anyway, I've driven wort across town before. I've also waited a good 12 hours to pitch, especially with lagers.
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Adding wet to dry ingredients cuts down on dust, but you're more likely to get dough balls. Dry to wet makes doughballs less likely.
Personally, I don't think I'd ever want over 100ppm of anything in my brewing water. I used to futz with my brewing water a lot, but I've found brewing with the least mineralized water (while providing adequate calcium and alkalinity, when applicable) has given me the best results.
Heat doesn't cause skunking...light does.
What would heat cause?
"Poutine au foie gras" totally has my interest piqued.
Perhaps it is that sulfur flavor that I'm thinking of from the yeast...
Hope it works for you. I've heard from others who have tried that that there's no enough heat excahnge from the hose.