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I need to brew this weekend but have a time constraint. I usually partial mash. I would like to mash tonight, let the wort sit in the pot till tomorrow morning and boil it then. does anyone see any potential problems with that? thanks.

I am having an issue with a blackberry ale. I wanted to try something like sam adams blackberry wit. so I added 2 lbs of frozen (thawed and crushed) balckberries to an ale in the secondary about a week ago. I tasted it last night and got a little bit of a red wine flavor. could this be from...

Thanks to everyone for the advice. I first thing I'm going to try is something with the grains. My last few batches have been darker beers, stouts, Scottish, Holiday beer. I read on another board that the darker grains should not be in as long.

Some good questions but I'm not sure we've found the answer. I always buy Deer park spring water for my beer. I guess it maybe possible that they have changed the water. My tubing is fairly new and I clean and sanitize it before use. I mainly use extract with specialty grains. As far as...

I've been brewing for years and seem to be having a recent problem with off flavors. I believe the problem maybe coming from oxidation. It is an astringent flavor in the beer. Here's my operation: All glass carboy fermenters. I add oxygen when I pitch the yeast. I rack out to a secondary...