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Watching Peter Jackson's early 90's gorefest Braindead (aka Dead Alive), I noticed what looks to be a box of hops in a mop closet with cleaning supplies. The box reads "Wakatu- Nelson Hops" (screenshot below). Anyone know if this was common for NZ households to have this lying around? FYI, movie...

Awesome, if you decide to build the yeast up using a rice starter method be sure to cherish the smell of moldy cheese, it'll stick with you for a while

Had a couple bottles lying around until maybe April, so didn't exactly let it age much. Not much of a noticeable difference in those months, except slightly more fruity yeast character coming through probably due to hop character dropping out. All in all was fine don't think the rice added much...

I think Vienna would be a good substitute for Munich, would give a similar but less prominent malt character. That being said upping the rye and dropping the specialty malt is another option

Nice first medal! another HM in the specialty for me which I seem to be trapped in but 3rd in IPA I'm pumped!

I'm cold crashing this today, had a taste of a sample and it's pretty reminiscent of a belgian pale ale (fruity phenols/esters) with some noticeable rice character. Interesting, not exactly what I was expecting but I guess it makes sense with the fruit-like character that sakes develop

Yea I did find that page while searching and ended up using their idea. I made what was essentially a starter, referred to as a yeast mash (steamed rice, citric acid, sake yeast, and koji that I had made). Let ferment for a week, then pitched on wort featuring mostly pils malt and about a pound...

I've got a rye ipa fermenting now. blend of galaxy, nelson, and citra for the late additions, with amarillo to bitter.... haven't had a sample yet but will in about a week.

Thanks, looks like there were some cloning efforts that were thinking of something similar to this. I've definitely seen that bottle before, I'll look out for it and probably pick it up next time I do.

I think the Sake yeast would be the defining contribution, especially with the whole moto starter step.... at the very least it sounds artisinal

Said I was done with the pricey bottles for the year but might have to give that a try to see what I like from it. Think I'd want to keep the gravity lower but some honey could replace specialty malts if assertive enough

Joking aside, could turn out tasting like malt liquor I guess but worth a try! So maybe something like 80% Pilsner with 2 lbs of flaked rice and some sort of specialty malt to add color and complexity. Not much bitterness but Saaz and a touch of Sorachi as late additions?

Just got a sake "kit" from nothern brewer for christmas. Includes packet of "fine" koji-kin, Wyeast Sake #9 pack, and some citric acid. Looking for a way to incorporate into beer and was thinking something like CBC did here...

TNGabe: Thanks for the suggestions on ratios, from what I've heard about some of the more off-putting flavors of SA I was considering including less... but that would mean less than an oz of it for the entire boil and dry hop. Since I don't have a good way of sealing them I didn't want to just...

these 3 are definitely "in" right now, nobody has tried/ might have some insight into how they'd do together??

Thanks, have seen quite a bit of talk online about citra/nelson being a solid pairing... I could certainly stick to those or maybe down the Sorachi to just one small addition. Feel like experimenting, but I do only get to brew once a month...

Brewing my 3rd version of a Rye IPA this weekend. First two attempts have gone really well using cascade and citra, but just got in 8 oz Citra and 4 oz each of Nelson Sauvin and Sorachi Ace and was thinking about putting them all to use. For 5 gallons Something like: 60 min: 1 oz Centennial...

Ended up getting a cinnamon sticks, whole cloves, cardamom, and ginger root. currently soaking in vodka for an extract, no idea how the flavors will turn out and took a shot in the dark in terms of ratios

Any ideas on how much to add per gallon? Is vodka extraction/ buying bottled extract a safer bet than the packaged "tea?"

Bottling an amber next weekend, wanted to try adding Chai tea to get some interesting spice flavor and aroma. Only want to try this for a gallon or so. Was thinking I should bottle the other 4 gallons, then make a chai tea with priming sugar to use on the remaining gallon. Any other ideas for...