HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Home Brewing Community > Commercial Brew Discussion > New Progress




Reply
 
LinkBack Thread Tools Display Modes
Old 07-04-2006, 09:34 PM   #1
jeremyz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 38
Default New Progress

http://www.atroxen.com/gallery2/main.php/view/jeremy/Sake%20Brewing/


__________________
jeremyz is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2006, 10:24 PM   #2
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,957
Liked 80 Times on 71 Posts
Likes Given: 1

Default

Great pics. So you don't sparge the rice, huh? Makes sense.

I want to make a sake, but it'll probably have to wait until wintertime.

Does it clear up for you or do you drink it cloudy?

I was in Korea last year and had a rice beer called "dongdongju" that was pretty interesting. It had rice particles floating in it and was brown. Wish I had some now.



__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2006, 10:45 PM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,650
Liked 129 Times on 123 Posts

Default

It's like fermenting corn, you cook it and ferment the mash. I'm thinking about trying an all-corn beer by cooking the crushed corn with hops, then fermenting the whole mess. The whiskey sites I've looked at, say the corn can take three weeks, which is about what a sake takes.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 07-05-2006, 04:22 AM   #4
jeremyz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 38
Default Thanks

I think I have a chance making sake in Summer since I am on colder Cape Cod area and I have a basement now. Only way homemade sake can become clear is by decanting after chilling or use a beer filter. Nigori means cloudy but I heard samurai slang for nigori is crazy milk. After trying professional nigori I am inspired to improve my sake and not use the beer filter I bought on ebay. I can't wait to try current batch because I made my own koji. Storebought koji smells bland compared to my homemade koji.

Fermenting corn? I want to know how your brew tastes. PBS says Americans eat more corn than Mexicans because all American processed food uses corn.

__________________
jeremyz is offline
 
Reply With Quote Quick reply to this message
Old 07-18-2006, 03:38 AM   #5
jeremyz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 38
Default Sour Sake

http://www.atroxen.com/~jeremy/blog/index.php


__________________
jeremyz is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
First AG in progress... Airborneguy All Grain & Partial Mash Brewing 3 10-22-2009 01:30 AM
Progress - Day 6 avi8tor Beginners Beer Brewing Forum 1 05-08-2009 12:29 AM
Zip Tie Death? In progress.... culaslucas All Grain & Partial Mash Brewing 25 04-26-2009 04:53 AM
Second brew in progress... Craig311 Beginners Beer Brewing Forum 6 11-19-2007 05:05 PM