Recent content by pdxal

Can't see if there are smaller pieces and flour that have sifted to the bottom of the bag underneath the large kernels on top, but from the picture it looks too coarse. You'll still be able to make beer but might have lower efficiency.

Great company. Last beer I made was a cherry sour.

Have you checked the gravity after the EC-1118 gas worked for a while? After the addition of more sugar and yeast nutrient? Maybe it has dropped but you didn't notice any activity? Good luck with your pulque/pineapple swipe.

I might have distilled old beer/leftovers from bottles/failed beers that had hops in them and the resulting liquor tasted fine. That said, I would typically distill unhopped 'beer' or the like if I was setting out to make a wash to distill.

Makes me think about making beer with koji, like rice wine Imbollinger.

Per the website 8-10 5 gallon kegs I'd love to win a 15# cylinder.

Regardless of location this is a trend. "Old school" craft breweries that were in the first/earlier waves that didn't keep up with or set new trends are falling by the wayside all over the country. When was the last time you bought an Anchor Steam, or a Fat Tire, for that matter?

Based on the beers I've had from the Yakima area breweries I would recommend Bale Breaker and Single Hill. I'm in Portland, though, so a little bit removed from Yakima.

Wow, 1000 liters is a ton of beer. For us Americans about 250 gallons. We're talking about how to save the beer at this point. From treacheroustexan's post quoting Lallemand, maybe you should try to swirl/re-suspend the yeast/bacteria and see if it will kick back in and attenuate more. You might...

Are you using polished rice? If not, likely the outer layers, including bran, give the rice wine a yellow color. All of mine are yellowish too. Not sure if amylase will help, I would think that the mold in the rice balls is sufficient to convert the starch, but I guess it wouldn't hurt to try...

How are you measuring gravity? Are you using a refractometer? You're only 24 days into fermentation, you can afford to wait and see how things develop more. 18% is tough to reach, even with EC-1118. I hope you can get there, but 15-16% is often a solid endpoint.

Sad to say, but the homebrewing community is small, especially compared to Hollywood. A two-bit Hollywood actor still has more name recognition and interest than (even) famous homebrewers.

Another option might be an artificial sweetener, which wouldn't be fermentable.

I would like to try: HOPZOIL - SAAZ HOPZOIL - CITRUS FRUITBOMB HOPZOIL - CITRONE HOPZOIL HAZY - AMBROSIA HOPZOIL HAZY - 3 C'S

The 5 Hopzoils I would choose would be: HOPZOIL - SAAZ HOPZOIL - CITRUS FRUITBOMB HOPZOIL - CITRONE HOPZOIL HAZY - AMBROSIA HOPZOIL HAZY - 3 C'S