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• Posted in thread: Making Traditional Sake! The difference between it and Rice wine. on 02-06-2013 at 12:52 PM
  Thanks for your response, and I have one more question: so I know it's tradition and a recipie,
  but what would the problem be with using less Koji every time for each addition. Since it is
  just a mold...

• Posted in thread: Making Traditional Sake! The difference between it and Rice wine. on 02-05-2013 at 01:05 AM
  First of all, beautiful thread! Second I was wondering if you have ever tried using polished
  rice, like what is used in many high quality sakes. My one other question is do you have
  experience freezin...

• Posted in thread: sake/beer hybrid ideas?? on 01-24-2013 at 05:23 PM
  Also if your in the boston area you should check out the cambridge brewing company because they
  recently made a sake beer hybrid that looks delicious! They call it banryu ichi.

• Posted in thread: Pickles made in leftover yeast cake? (like on 01-16-2013 at 04:20 AM
  Leadgolem, you are right, and also in addition to the acetobacter there is the aspergillus
  oryzae found in the koji, but nonetheless I would imagine that the yeast itself would possible
  be able to eat...

• Posted in thread: Pickles made in leftover yeast cake? (like on 01-16-2013 at 03:25 AM
  So in Japan sake is very common (made with a lager yeast typically) and the Japanese use the
  yeast cake which in their case is everything left after they filter all the sake goodness off,
  which consis...

• Posted in thread: Pickles made in leftover yeast cake? (like on 01-16-2013 at 03:23 AM
  So in Japan sake is very common (made with a lager yeast typically) and the Japanese use the
  yeast cake, which in their case is everything left after they filter all the sake goodness off.
  This leftov...

• Posted in thread: MD/DC grain on 01-10-2013 at 06:52 PM
  I would like 2 bags of organic 2 row, 1 bag of organic caramel 60L, thanks. Let me know if
  thats good and when/who to pay, thanks!