I use my tap and add lactic acid to adjust pH as per the bru'n water suggestions, calcium and gypsum as well depending on styles
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Never heard of this. Mine are in the freezer until I mash-insame here, noble, American, German, NZ, never noticed anything that would prompt me to prepare my hops.
My rule of thumb is always to pitch cold yeast into a warmer wort. Warmer yeast into cooler wort can slow their growth rate for a bit. Doesn't always work of course when dry yeast is rehydrated, but the beer still comes out great!+1
+1 to using hops with a known aa for bittering. But if you really want to use all your own hops, just wing it! It's OK! And fun! I measure wet hops by the handful! Or just top off your kettle with hops at flameout and whirlpool as usual. Wet hopped brewing is a fun once a year event that shouldn't be taken too seriously!+1