Recent content by samiamsl

I made a batch of makgeolli yesterday and when looking closely this morning, there are lots of tiny reddish-brown bugs in it! I traced them to my powdered enzyme amylase. Has anyone else had this problem? The bag had been unopened but I had it for about a year...Anyone know if bugs can get in a...

I was just on maangchi.com for her makgeolli (korean rice drink) recipe and she sent hers to be tested at EMSL Analytical. Not sure how much it costs or if you're willing to have it tested by a lab but that could be an option.

I made a batch of makgeolli maybe a year or two ago and decided to experiment and fill two beer bottles with undiluted makgeolli (I think it's dong dong ju in that case). They were put in the basement and forgotten about until recently. I'm guessing they're waaay past their expiration but has...

I've tried two asian food stores and have had no luck finding yeast balls...they're Korean food stores so maybe that's why? The yeast balls seem to just be a chinese product. I did however find a bag labeled enzyme. The ingredients just say enzyme and there's a warning that says "It is...

Thanks for that link! ...hmmm, maybe I can give it to someone I don't like. They can belch the rest of the night away (don't worry, I would never really do that! Probably.) Well, I'm still interested in seeing how it does so I think I'll at least keep it through to the secondary fermentation...

Yup, it's an extract batch. And I used saflager s-23 yeast, from what I can tell it's a lager yeast that prefers warmer temperatures as far as lagers are concerned (ideally 53-59 F but can be 48-72F). Hence, why I wasn't as concerned about the warm water...and I was too tired to care at that...

I've only brewed a couple times before and it's been over a year since my last batch. I made the mistake of brewing late at night and it all went well until I started adding cold water to my fermenter to fill it up to five gallons. Being tired, I noticed the water seemed a bit warm but...

I'm new to brewing and just started living in Alaska and would like to use some local ingredients. Anyone use salmonberries, chamomile, or fireweed before- not the honey but just straight fireweed? I'm not too sure how much salmonberries I should use for a 5 gallon batch of probably a wheat...