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I have had this same problem. My water is very soft and filtered, and all other beers I have made have been fine, even the very light ones. But I have made two wheat beers that have this sourness to them. When I made my first wheat extract beers I didn't have this problem. I am thinking wheat...

Still no news?

The picture I posted above is a 'pre-fab tool' for getting the plunger out of sankey s type kegs. In most breweries they almost never actually take out the plungers. They just steam pressure clean them through the coupler and refill them. I have one of the above keg openers now and it is a...

Ok this is the last one I tried. It was far too dark, too brown, a little too roasted, and did not have the sweetness I was looking for. In the end it made a damn good smoked porter*, and I may even make it again, but it was not the color/flavor I wanted for something named 'Momiji' (Just means...

So I have limited options for recipes as I can't get most malts/hops/yeasts. But I came up with this as an attempt to capture the feeling of a Japanese Autumn. I know, artsy fartsy BS but hey, I'm trying to impress my wife. So the idea is that when Japanese Maples change color in autumn...

I would love to be able to get Honey Malt here. I mean yeah, I could have it shipped from the U.S. But that would significantly raise my per glass price. For this beer I am willing to pay for the biscuit as I have no choice if I want to try out what the White House is making. But normally I only...

Hi All, I will be making the White House Honey Ale as an all grain soon, but I can't really get Amber malt where I am (Japan). I am having some biscuit malt sent from the states soon, so I have that covered, but I was hoping to use ingredients that I can buy here for the rest of it. The...

Will you be in the Nagoya area? If so I'll load up on some extra malt for you to bring back to Korea. Our selection is damn limited too, but we have more than just pils.

Yeah, I have been thinking that might be the best option. It would have to be one of the few breweries run by westerners though. The language is not a problem (I am a translator), but internships are not normal here, and anything non-standard is usually met with 'no' in Japan.

It seems that for the ABG you still need to do 5~6 weeks of in person training. And I did not see any online stuff at UC Davis. Siebel looks like the best bet as they have a lot of distance courses. I will continue to look into it, but I'm not sure I need something that top-level. I would...

So I know there are a lot of threads about brew-schools, but my situation is a bit different. In order to "legally" brew beer over 1% abv in Japan you need to have a licensed brewery (you can brew 1% then add ethanol to it, which just goes to show that the law is idiotic). So first you...

Why would you think that? It is awesome. I get to use professional plate stirrers, 2 liter flasks, incubators capable of lagering at rock solid temps for months. I can isolate yeast out of any kind of bottle conditioned beer, and make slants and petri dishes with professional grade equipment...

Well actually it is only 'empirical' for him, it is anecdotal for all the rest of us. And since he did not use blind testing, or any kind of chemical analysis, and because the sample size is very small, the validity of the observation is highly questionable from a scientific standpoint. Now...

Yeah pretty much what JiBiru said. I go to some of the 'Beerfests' each year and it seems that most, if not all, are just new interpretations of the standard styles. You get wheat beers, pilsners, pale ales, lagers, etc. True, many of them do some interesting things with hop levels ,and...

Well, things seem to be just taking off now. There are some "Brewfests" in Japan that are seeing more and more people every year. The magazine I linked above is also only about three years old. One problem is that in order to make "Beer" in Japan (and sell it) you need to have a brewery that can...

Both of those sites are great. I get all of my ingredients from them. There is also a magazine called "The Japan Beer Times" that has info on craft beer in Japan. http://japanbeertimes.com/ They don't have many articles about hombrew, because of the ambiguous legal situation I expect, but in...

Here is a better pic of the design of the tool:

If anyone is still looking for info on getting S-Type kegs open this might help: http://www5.ocn.ne.jp/~wyi/beer.html The page is in Japanese, but the first image you see is a pic of a S-Type keg opening tool. If someone had good fabrication skills you could probably knock one of these out...

Four years later and I am wondering how this turned out...

Well, it is ‘kind of’ legal. You are allowed to brew and drink your own without a license, but only if it is 1% ABV or less. But they don’t have any system for checking, nor have they ever enforced that rule. So the people who do brew here pretty much just ignore it. But we operate under a...