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Thanks guys. I don't think my question was clear enough. I was meaning doing the mashing and letting the wort sit over night before doing the boil. Is it okay to lat the wort sit overnight for, say 16 hrs before beginning the boil?

Is there anything wrong with doing a mash and sparge and letting the wort sit overnight night before brewing the next morning?

Thanks guys. I think I have enough ammo to modify my kegging process.

How much pressure can a glass carboy take? 2 psi? 5 psi? Also, when CO2 purging the keg, how much is enough? When do you know you've eliminated all ambient air?

Thanks guys! So, what's the proper way to transfer from a carboy to a keg without introducing oxygen?

Thanks for your input! I do not purge the auto siphon, or hose. Not sure I'd even know how to. I do not feed CO2 back in the fermenter during transfer. I purge the headspace just as a precautionary measure.

I've had my water tested (post filtering), so I use those numbers in the water chemistry calcs I use. I think for the next batch, I'll definitely use distilled as the base and see if it improves. Don't get me wrong, the beers I've made are very drinkable. They just tend to get 'bland' and...

Thanks for all of your helps guys! After chatting with an avid homebrewer, he's thinking it may just be from oxygen exposure from kegging. The beers have tasted great for the first couple weeks, but tend to slowly degrade in aroma and hoppy flavor after that - almost developing a malty...

I've been brewing all grain for a little over a year now and my brews seem to all have a common flavor that starts to develops after a couple weeks or so after kegging. My taste buds aren't too refined, but the flavor is almost a sharp bitterness and seems to become more pronounced as the beer...

Thanks for the input guys. We ended up doing a falconers flight IPA. It was a super basic grain bill - 11.5 lbs of 2-row, 0.5 lb crustal 15, 0.5 lb carapils, and 0.5 lb dextrose because I had it. Bittered with 0.5 oz of magnum for 6o mins, 1.5 oz of FF at 20 mins, 2 oz of FF at 5 mins, and 1...

I've never heard of using more than one yeast. What is the point?

This is very good information. Thank you! What do you mean by 'clean' bittering? How does the bittering properties of magnums differ from say, the three I mentioned?

I'm planning to brew a super dry, clean very hoppy DIPA and am trying to figure out a good yeast to use that will not impart any additional flavor and accentuate the hoppyness in the beer. Something that has very high attenuation as well. Can you guys recommend a good yeast for this purpose...

It's at 1.015 and yes.

Of these three hops varieties/blends, is one better suited for bittering? I bought a lb of each because they were on sale and am trying to find recipes worth trying, but most I've seen all for something else for bittering. Anyone have a decent all grain APA/IPA recipe for these hops varietals.

After not swirling it for a few days, the airlock is still active- 1 burp every 20 secs or so. And there are tiny bubbles on the top surface of the beer. I believe these are signs of fermentation, correct? How can this batch still be fermenting after 19 days at 70 degrees F?

Thanks everyone. I'll take another sample tonight and report back. I plan on cold crashing for a day or two before kegging, so I'm not too worried about trub in suspension.

Thanks guys. The wort volume was 5.5 gals and mash temp was 154. I was shooting for an FG of 1.012. I'm sure it'll be close, I'm just not used to it taking over a week or so to get there. I'm now at 17 days and I will take another sample tonight. Regarding shaking- At one point it stopped...

I brewed a red ale 17 days ago and the OG was 1.066. I pitched a pouch of US-05 at 68*. I typically use liquid yeast starters and have only used dry yeast once before. This time, I completely forgot to rehydrate the yeast and pitched the pouch directly into the colled wort. The result is...

Which mash pH predictor calculator do you guys think is most accurate?