Recent content by bassmosphere

I haven't tried it myself, but I've heard it tastes pretty much the same as white rice or brown rice.

This makes sense to me, because the yeast adapts to the food source that is available. It just doesn't seem like making a starter with corn sugar or similar then pitching 8-24 hours later would really have a big impact on the yeast.

I've heard this a lot within the brewing community, but from an evolutionary standpoint it seems like yeast would want to eat all the sugars available. Has there been any experiments performed using different kinds of yeast starters and the same type of wort?

You're going to get beer, that's for sure.

I was curious what you guys thing about the balance between aging a beer and the actual design of a recipe. I brewed a beer out of Charlie Papazian's book called called Deep Sleep Stout, or something similar. I had it in the carboy for roughly 4-5 weeks, and I've had it in the keg another 4...

That is a very interesting observation, thanks for the photos. Once I get a chance to brew again, I'll try to follow up on this.

I am definitely planning on roasting most of the rice for flavor. I am hoping the black rice will contribute some color.

Good call on malting it. I'll give it a shot and see how it turns out.

You're right. You can purchase Amylase enzyme which will start breaking down the starches into sugars. There is a 1lb bag for sale here ttp://www.fermentationtrap.com/2230b.html. It says to use 1tsp for a five gallon batch. No idea how much to use in an all-rice recipe though.

A gas setup doesn't have to be expensive, and for me, it paid for itself on it's first use. Just keep your eye on ebay for a regulator. I got mine for $25 shipped. If you're not going to be making a ton of soda, you could go for a paintball tank which you can get for anywhere between $10-$20...

When you force carbonate and keep your product in the fridge, you don't really have to worry about it spoiling. When you are fermenting with yeast, you are keeping the brew at temperatures that other organisms will grow. Ever make iced tea or lemonade? Well making soda and force carbonating...

I want to try making a porter using just rice. I haven't been able to find whole rice locally, but I can find several types of rice including wild rice and black rice. Should I roast all of it, or leave some un-roasted? If I throw in rice hulls, will I need to add amylase?

Why screw around with yest when you can just force carbonate? I made a 2 liter batch of ginger beer and it ready to drink an hour later. It turned out great and no mucking around with sanitation, pitching yest, etc. To force carbonate I used the tire-valve/air chuck method which takes...

Your idea of blending sounds like it would do a good enough job, but it also sounds like a pain in the ass. What about a Y splitter to split the output to the two pots?

I brewed this beer with a couple of modifications: - 1 tablespoon orange zest for 60 minutes - 1 tablespoon orange zest for 5 minutes - 2 tablepsoons grated giger for 5 minutes When I first kegged this, I noticed the citrus and ginger were stronger tasting. I just drank a glass, and...