Pulling this back to the actual topic again
1. In light of your shift to your best/least/most brewing philosophy, would you update your "Top Five"/"Top Ten" priorities (cf. Palmer's sanitation, temp, yeast mgt, boil, recipe) for making good beer?
2. Just how much does mash temp actually matter? Or put another way, how far off your target temp would you need to be to result in a perceptibly different final product?
3. Is there any movement in the industry to improve hop packaging to list more measurements than just %AA? This seems increasingly woefully inadequate labeling.