Recent content by Nickhouse80

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    Too Much Yeast

    I didn't even think to take a pic. A lot of it was probably trub but it was the most vicious fermentation I've seen yet. It was in primary for 2 weeks at 68 degrees and the trub was completely compacted. I tried to strain as much as I could when I started the primary but obviously didn't get...
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    Too Much Yeast

    I used Nottingham and White Labs American Ale yeast in the same 5 gallon batch. (Just experimenting) Now I have an unbelievable amount of yeast settlement. I could only siphon about 3 gallons out of the primary to the secondary because there was literally 4.5 inches of yeast in the bottom of...
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    Yeast starter pan?

    I am about to make my first yeast starter but I don't have a small stainless steel pot for boiling. Can I use the black teflon pots?
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    Wort Chilling

    I've just invested in a small coil wort chiller. After getting it out of the box I realized something. I'm only boiling 2 or 3 gallons at a time. Why can't I add the other 2 or 3 gallons of water to bring the wort temp. down? Have I been doing it wrong all this time?
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    elusive wyeast strain

    ok thanks guys. I'll let ya know if I find it.
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    elusive wyeast strain

    Has anyone ever heard of or used wyeast labs #2107 ? Apparently its good for someone making an oktoberfest style ale. If anyone know how or where to get it I'd appreciate a nudge in the right direction. Forgive me for wanting to make an oktoberfest style ale but I have limited means.
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    Rice Syrup Solids

    thanks for your help. I read about the non-malt sugars kept less than 20% because it causes off flavors in the beer which sounds like very good advice. the beer calculus thing is amazing and I haven't stopped "creating" since!
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    Rice Syrup Solids

    I'd like to make a lighter bodied beer and I understand rice syrup solids are the thing to use. For a 5 gallon batch how much should one add and at what point in the process? Thanks
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    Crystal malt question

    thank you very much for all your help... great site you have here.
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    Crystal malt question

    ok so it doesn't matter what the temperature of the water is in a steep right? does anyone have a favorite way of doing it? proven methods if you will?
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    Crystal malt question

    Ahhh... Its becoming clear. So would I steep crystal malt separate from mashing my base malt? or can I do it all together? or something totally different? From what I understand a base malt is to be mashed at approximately 150 degrees for about 45 minutes or so. Would I do the same when...
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    Crystal malt question

    I'm new and having a hard time with the difference between mashing and steeping. I've actually looked them both up in a "homebrew glossary" and still don't know the difference.
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    Crystal malt question

    Thanks for the quick replies. Another stupid question. If you don't mash it then what is the point of crushing it? What do you do with it?
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    Crystal malt question

    I'm gonna ask a really stupid question now. Ready? Does crystal malt need to be crushed like all other grains? I assume it does.
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    White Labs is horrible!!!... maybe.

    Well I'm at 1.030 today. Maybe you're right Dude. Slow but sure. 131 hours to drop 34 gravity points? Is that normal with White Labs?
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