Search results

Update/Conclusion... Blech. While I don't doubt that this could work, I was winging it in terms of measurements of dry and wet ingredients. I think that if someone were to try this, they should have an understanding of the hydration level of cooked rice and try to nail a similar saturation...

Abe Froman Brewery Frye Bruhaus Puck Dog Brews Broken Stick Brewery

Perhaps it's been mentioned already, but I'll say it here... Pasteurize! Along with the benefits of killing off anything you don't want to ingest, it also deactivates the yeast that you do want in the rice wine. If sealed in an airtight container, there's a high likelihood that, without...

Hah! Hahaha! I jumped here because my dunkelweizen came in around 56% efficiency. This thread was near the top. What a fortunate coincidence. This is the first AG dunkel I've made and usually my main fermentable (porters, saisons, pales) is maris otter. 6 lbs Wheat Malt (Gambrinus) (2.3 SRM)...

Worth trying. I also wonder if fining with gelatin would be worth trying as well.

For anyone like me looking to find it quickly, you can find the process here. On the left is the first batch that I squeezed through a hop bag. On the right is the process detailed by ChefRex, using this highly complex set of equipment :D and the results show.

There's gotta be a good formula, though. The jar with the second batch of Fruity-O's appears to have had too little liquid. It's a mass of white mold hiding the color with little to no liquid below.

Rice cooker scoops, yes. My measurement is not right. There are no lines on the mason jar I strained the batch into. 5 scoops of rice, after they were cooked, nearly filled a half-gallon mason jar. I then strained it into a quart jar. That fills up about 40% of the way up. Sorry for the...

Well, four weeks are up. With five scoops of rice, it yielded about 200 ml of liquid. It's been pasteurized and is chilling in the fridge.

Progress pics. On the right is a batch from 3 weeks ago. On the left a batch from (oddly enough, considering it seems to have yielded more liquid) 2 weeks ago. Both jars have a lovely, melon scent and the black spots have all but disappeared.

I scrapped the first batch. When checking on the jar this morning, it was still about 90% sludge. Attempt #2 There's about 4 cups of boiled (kettle) water in there. An entire back filled up the half-gallon mason jar about 70% of the way. Here it is with the yeast balls tossed and stirred in...

I haven't added the yeast yet. It's currently crashing and chilling in the fridge. If I can decant it, I will otherwise I'll try and boil it down again.

OK... So I think my first approach used a bit too much water. Instead of putting the cereal into the mason jar and then adding water, I boiled the water and then added the cereal. The problem is that I used ... waaaaay too much water for the amount of cereal and now I've got this mason jar full...

OK. A decision has been made on the "grain bill" or... whatever the hell we're going to call it. Trader Joe's Fruity O's. Even the colors are from plants! :ban: Here's the plan... Put cereal in rice cooker Fill rice cooker with water up to the level of the cereal Cook it...

I'm not planning on using additional grains other than breakfast cereal. There is no target ABV. Just experimenting.

I never claimed otherwise ;). Making shochu is pretty easy. The hardest part is finding the ingredients. I think the hardest part (aside from drinking it, if it's foul) is going to be getting the right consistency of the cereal mash. When making shochu, there's no additional water added...

So, I've got a couple of large mason jars fermenting away, a couple of weeks apart and a co-worker has stirred my curiousity on using a rather odd ingredient as an experiment. Rather than threadjack this topic, I'd request you have a look at this new post.

EDITED TO ADD: For a progress album as this thread continues, please click here. I've got a couple of jars of shochu fermenting and a large bag full of the yeast balls used to make this stuff. When I mentioned to a co-worker that I was making shochu, they unsurprisingly asked what that was, I...

So, MasterCrook mentioned here... https://www.homebrewtalk.com/showpost.php?p=6962712&postcount=5089 ... that black specks were fine. Is there detail somewhere in the thread that explains this? Not refuting it, just trying to gather more info. After a sunny weekend, during which it was...

Thanks for this review. I agree that the windows 8 platforms (phone and pc) are lacking in the apps space for brewers. There are some decent tools out there (at least for the phone), but nothing I've found for the tablet. @Crocks86: iBrewmaster looks interesting, but with only two reviews, I'd...