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Old 08-28-2013, 11:05 PM   #391
OppamaBrendan
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Welcome to the thread! Its been quiet in here this summer probably many of us are having some down time with our brewing due to the heat. You are close enough to Okinawa to perhaps meet up with the brewers there sometime I suppose!

I am still pretty basic myself, I have one recipe I like-that I keep tweaking but have struck out with 3 batches of drinkable but forgettable brews this past year.

How do you get supplies in Hiroshima? Do you use the Japanese online shops or order from somewhere internationally?

Cheers!
B

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Old 09-04-2013, 09:53 PM   #392
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Okinawa is still a bit of a hike!

I mostly order my supplies online (advanced brewing, sake land, and the like).

With a costco having just been built in Hiroshima, I'm thinking about doing an apple cider in the upcoming autumn now I can get cheap apple juice!

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Old 09-05-2013, 03:41 PM   #393
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Beginning to get a little cooler now that we're in September.

A few more degrees lower and it's homebrewing season again...

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Old 09-07-2013, 04:11 AM   #394
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Quote:
Originally Posted by surume
Beginning to get a little cooler now that we're in September.

A few more degrees lower and it's homebrewing season again...
I just powered through and kept brewing with some kits. Doing my first all grain today though.
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Old 09-10-2013, 12:43 PM   #395
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I was discussing the Elder Scrolls V: Skyrim (computer game) with my friend the other day and got on the topic of English/Scottish ales in the middle ages. The ones with herbs instead of hops.

According to the Joy of Homebrewing, heather and juniper are things I could use in a traditional Scottish Ale. But since I'm limited to ingredients I could get in Japan, I'm wondering what to use.

-Ginger
-Juniper (I've seen dried ones on supermarket shelves)
-Oats

Spruce and heather, I don't see much of in Japan. There are different varieties of them and I have no idea which ones are native to Scotland either...

Any ideas?

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Old 09-11-2013, 12:21 PM   #396
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Quote:
Originally Posted by surume
I was discussing the Elder Scrolls V: Skyrim (computer game) with my friend the other day and got on the topic of English/Scottish ales in the middle ages. The ones with herbs instead of hops.

According to the Joy of Homebrewing, heather and juniper are things I could use in a traditional Scottish Ale. But since I'm limited to ingredients I could get in Japan, I'm wondering what to use.

-Ginger
-Juniper (I've seen dried ones on supermarket shelves)
-Oats

Spruce and heather, I don't see much of in Japan. There are different varieties of them and I have no idea which ones are native to Scotland either...

Any ideas?
Most nurseries in Japan have juniper, several kinds usually. You might find spruce too.
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Old 09-11-2013, 02:46 PM   #397
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I second the idea of hitting up a nursery. It can be cheaper too for many things. For example, I could buy dried rosemary at the super for 200 yen, or get a live plant for the same price that has more leaves on it and is fresh.
Coriander you can buy seed for, but seeds are usually overpriced. You might be better off buying a bulk bag of coriander spice from a spice store. I find spices on amazon.jp are pretty reasonable in qtys of 500gm or more.

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Old 09-11-2013, 11:21 PM   #398
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Haha, I was thinking the exact thing about herbs the other day. For a few sprigs of rosemary/mint/thyme you have to pay 200-300 yen at the supermarket, but potted plants are 200 yen and you can grow them as much as you want

Didn't know nurseries had juniper... The nursery I went to indeed did have some spruce, but I wasn't old enough to recognize juniper

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Old 09-15-2013, 01:32 AM   #399
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Best thing to do it identify what plants you want to use, write their latin name down and bring that to the nursery. There is no confusion when using latin names, and if they don't have it they may be able to order it for you. Im thinking of getting some of these into my garden now that you mention it.

Heather is an invasive species in New Zealand, it may be restricted here.

Also applicable if you are growing your own- " the heather must be cleaned carefully before brewing, as the undersides of the leaves may contain a dusting of an ergot-like fungus, which is a hallucinogenic intoxicant"

I remember drinking Froach and it was really good, I hope you have success it will be worth the effort!

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Old 10-03-2013, 09:51 AM   #400
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Default Well Im finally brewing again tomorrow!

Tomorrow's brew has a theme. It's gaikoku grains. Corn, Oats, Wheat, Barley, and Rye!

Recipe: Gaikokumugi Pale Ale
Brewer: Brendan
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 19.10 l
Post Boil Volume: 15.60 l
Batch Size (fermenter): 14.00 l
Bottling Volume: 12.50 l
Estimated OG: 1.054 SG
Estimated Color: 7.8 SRM
Estimated IBU: 37.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
14.00 l Oppama Japan Water (Sagami River Sourced Water 1 -
1.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 2 29.0 %
1.00 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3 29.0 %
0.80 kg Maris Otter (Crisp) (4.0 SRM) Grain 4 23.2 %
0.20 kg Oats, Flaked (1.0 SRM) Grain 5 5.8 %
0.20 kg Rye Flour (3.0 SRM) Grain 6 5.8 %
0.15 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7 4.3 %
0.10 kg Corn, Flaked (1.3 SRM) Grain 8 2.9 %
12.00 g Perle [7.50 %] - Boil 60.0 min Hop 9 16.2 IBUs
12.00 g Perle [7.50 %] - Boil 30.0 min Hop 10 12.4 IBUs
20.00 g Bobek [2.90 %] - Boil 15.0 min Hop 11 5.2 IBUs
20.00 g Bobek [2.90 %] - Boil 10.0 min Hop 12 3.8 IBUs
20.00 g Bobek [2.90 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -

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