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Thanks everyone for your advice. It's all been very enlightening. I made a wheat beer this time around. I tried three things this time to try and combat the problem I've been having: 1. Added lactic acid to the mash to lower the pH. This was the first time I had ever actually taken the effort...

Thank you both for your input. I'll try a no-sparge the next batch and see how it goes. Just to see if it helps I've thrown a bottle of two of the afflicted beer batches into the fridge and will keep them there for two weeks before sampling. I don't know if trying to cold condition this late...

Hm, I wouldn't say they taste worse with time, but they do seem thin (little body) right from the start. Carbonation does seem to increase but I thought that was a natural part of the carbonation process (that is, increasing over time.) I sanitize everything that touches the wort/beer with...

So after making four batches of beer from extract and getting decent results, I decided to take the plunge and go all grain. While all grain is much more engaging and fun, I have yet to produce a beer I really want to drink. It's the same problem every time: I get this weird bitter...

It's less that Pilsners are particularly popular here in Hiroshima but more just something I've noticed about most of the breweries around here; everybody makes a Pilsner. I've always assumed it was because to most Japanese people beer is Pilsner and that makes it an easier sell.

Howdy fellow Japan resident. First of all, good luck! When you get up and running let me know and I'll make sure to go for a drink next time I'm in the area. Also, I'm sure the Hiroshima Beer Fest people would be happy to have another brewery attend, so I can give you their contact information...

Just did a set of three from Daisen G-Beer from Tottori, Japan. Ultra-rare (for the brewery) Dunkel, Imperial Stout, and Barley Wine. I blame (thank) the barkeep for having a sale on three beer sets from Daisen.