Recent content by gfanz

That's great. Very exciting. Are you in Manila? I'll check out your blog. No I ain't go yeast! Or hops for that matter... I was planning for those to be my next wild goose chase. I'm just drying my first attempt. The article from Ghana that I referred to above found that letting the malt...

I think fresh is the key, though temperature will be a hassle in the tropics. Maybe I'll try lagering, if I can sort out some refrigeration... Farmers are harvesting now, so I think I'll drive around and try to find someone who will sell me some freshly harvested rice. I'm three days into...

What's a "BMC" by the way?

I'm talking about malting (germinating) whole rice grains and using them exclusively to make beer. None of this would apply if you just want to add milled rice (which has had the outer fatty layers have been removed). If you're adding milled rice, my understanding is that you just need mash...

Although this thread has migrated a bit toward the pleasures and perils of sake making, I'll come back to a comment, above, by Jager b/c I think he probably hit the nail on the head. I just talked to a grain quality expert at the International Rice Research Institute and she said that the...

I wrote a long reply this morning that seems to have evaporated. Anyhow, most of it is moot now that I've found this article experiments done on brewing rice by someone in the Philppines. http://www.pcierd.dost.gov.ph/publication/fora/forth/optimization.pdf They seem to go into enough...

Thanks for all the feedback. This is really helpful. I've checked around a bit as well and it seems that for some reason nobody relies on rice enzymes from the rice itself to break down starch into sugars, but this makes no sense to me as a biologist b/c there's no point in a plant making...

I'm living in the Philippines and would like to try my hand at brewing beer using rice instead of barley. There is actually an enormous variety of rice available (black, red, purple, etc. etc.) and some has been bred specifically for traditional fermented beers/wines. My first question is...

Hi. I've just signed up. First of all. This looks like a great forum and I'm really looking forward to participating. I used to live in the SF Bay Area and brewed many batches with the help of George and Homer at the Oak Barrel. Now I'm working in the Philippines at a institute that works...