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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...

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...

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?

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?

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

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.

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!

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

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

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?

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...

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.

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?

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.

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?

The wort was between 68 and 72 degrees. The yeast had been sitting out for 1.5 to 2 hours and was about room temp. I haven't taken a reading for about 24 hrs but have not seen any airlock activity (which I know I can't go by) but has been present in every other batch I've brewed.

Sorry to hear about your bad karma kaiser. According to "My Name is Earl" you're gonna have to buy somebody a new vile of WL before yours will work again! Err somethin' like that. Like I said before I've tried White Labs yeast twice now and haven't been able to get either to work. The...

Well its been 60 hours and still no activity. I took a reading and its pretty much the same. I don't know where I went wrong. I stirred it up and tried to aerate but who knows what will happen. No airlock activity either. I'll take another reading in a day or two and maybe pitch a second...

Why didn't anyone say that sooner?? I'd be more than happy to RDWHAHB.

and I have no idea what RDWHAHB means... but I'm sooooo curious I can hardly stand it.