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Can I use my brewing water right after I treat it or should it be given time to rest? If so how long? I ussualy add gypsom to redcue the hardness and citric acid low lower the Ph.

Update, after more than 24 hours I was about to give up on it but I decided to keep going and boy did it t take off. I guess it pays to be patient.

Picture is attached. It looks darker than the picture shows.

I made a starter about 12 hours ago with White Labs (530) Abby Ale Yeast and I am a bit concerned. The color is dark brown. I have never seen a started of this color/dark before. I'm hoping that when I wake up in the morning it has lightened and I can see the flocculating yeast, but I am...

Seattle2K - referring to the liquid line.

Can a draft line that is too long cause beer to loose carbonation? I ask as I carbed a keg at 18PSI for over two weeks and it still comes out flat. Using 15' of 3/16" hose.

I have my keezer set at 38F using a ThermoStar Digital Temperature Controller yet the beer coming out of my keezer is 46F which is a bit too warm for my liking. The thermometer and the Theromastar have been checked and our calibrated correctly. I'm lowering the temp of the keeser to...

Yooper, can you explain why?

I'm confused as to what size draft lines I should use in my new keezer 3/16" or 1/4". Any info on the pro's and con's of each would be appreciated. Cheers

Thanks, you guys are the best! For clarification, I was planning on fly sparging. Sounds like I can't mash out AND fly sparge using a cooler system. So that leads to the next question, if you could only do one, which one would you do - mash out with a batch sparge, or no mash out with a fly...

I have a receipt that calls for mashing at 148 degrees using 15 quarts of water for 90 minutes and then raising the water temperature to 168 for mashout for 10 minutes. I am using an insulated cooler as a mashtun. I have found calculators that tell me how much water to add to ensure I hit...