JBK

Gift Premium Subscription To JBK

Join Date:

01-10-2013

Last Activity:

08-25-2014 9:18 PM

    ABOUT ME

  • Homebrewing,Cooking,Backpacking,Science
  • Grad Student in Biology
  • Justin
  • Brewing sine 2010, started at 5 gallon all grain, now up to 10 gallon all grain, and just started kegging. Have 25 brews under my belt.
  • Oak Aged Sout
  • Mango IPA
  • Mead, Cider, Pale Ale
  • Male
  • In a Relationship
  • Baltimore
  • Maryland

LATEST ACTIVITY

  • 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!

0 COMMENTS
POST A COMMENT