A dozen? There were probably 25 at the one I went to. I almost cried I was so happy and surprised.
Have you seen the recent posts from Baird's new brewery build? It is going along nicely from the looks of things! Someday we should all meet up there if we can manage to get a tour
Hey guys,
Newboy on the forums who has been extract and partial mash brewing in Japan for a while (on the down low). Am very excited to stumble across this incredible thread with so much info sharing!
I'm excited to step up to All grain, but have been stopped at the first hurdle - ordering from AsahiBeerMalt. Are they OK to deliver to domestic addresses? On the inquiry form it asks for company and boss' name! Can you just call them and put the order through (or fax them)? Looking to get my first 20kg of English Ale Malt (crushed) and more than halve my brewing costs...
All help appreciated if any of you has had success ordering from them before!
Welcome to the thread and forum!
Me and Surume split a bag of English ale malt in the spring. He ordered it so I am not sure what difficulties he had if any.
I believe he ordered to a domestic address.
Heads up that the crushed malt we received was quite finely crushed, lots of powder. It will be good for efficiency but you may have more difficulty with a thick mash, good to be prepared for that.
Cheers!
B
I just bought some rye malt from Brewland. I've had a lot fewer reliability issues with them vs. advanced brewing.
For liquid yeast I recommend Hop and Grape out of the UK. Someone (Guzzibrew maybe?) introduced them earlier in this thread. It's a bit of a wait but their shipping rates are much better than any of the US sites.
Tektonjp, where do you get rice hulls from? I have seen them listed on AB but always listed as sole-out. Have you got another source? I would have thought they would be easier to get in Japan.
brewingpowder, welcome to the community.
I believe that brewland gets their 20kg bags from Asahi- it doesn't say so on the bag, but the styles are exactly the same as Asahi's offerings, and it's listed as "domestic" malt, so...
They're around 7000JPY/bag through brewland, and it requires no BS ordering by telephone/fax/carrier pigeon. Brewland also carries full bags of Weyermann malts, too.
On a completely different topic, one of my homebrewer friends was saying that the government either is considering or recently lowered the legal limit for licensed brewing- somewhere around 10,000L/year, he said. Has anyone else heard anything about this? He may have been full of crap.
Tektonjp, I think you mean 60,000 liters., which is 10 homebrews/day. See http://en.wikipedia.org/wiki/Beer_in_Japan#Microbreweries (sorry for the crappy link, I'm on mobile)
My friend was talking about something a lot more recent though... I'm thinking he mixed himself up.
Here ya goOh really? I've never noticed any malt on Brew Land.
Nope, don't mean to argumentative, but it indeed is 6k liters, not 60k.
http://ja.wikipedia.org/wiki/酒類製造免許
Beer license is 60k, hopposhu is 6k.
I have only ever brewed 2 gal mr. beer batches and have just started my first 5 gal batch. My concern is that my wort is in the primary and has a S-shaped airlock. It says it is suppose to bubble when it starts fermenting, which makes sense. Mine has been in for 2 days and no bubbles but the sanitary solution from the wort side chamber has been pushed into the open side chamber. I opened the lid and a krausen has formed so the yeast is active but why are there no bubbles? Any help is appreciated.
Don't worry about the airlock. That is only an indicator not a standard. If you saw a krausen then all is good. It is just going very slow probably. What is your temp? Also what kind of fermentator
Are you using? It might not be air tight and the CO2 is escaping out elsewhere.
I am using a 6.5 gallon bucket. and it is about 68 degrees.
so I'm working on a fermentation chamber, and I need to figure out how to place my temperature probes. Most people recommend putting them in a bottle of water in the chamber, but that only works if the whole chamber is cooled, whereas I am directly chilling the fermenters. Leaving them dangling is asking for trouble, too, so I am hoping to find some thermowells to slap onto my fermenters. My search on monotaro and amazon only turned up some JPY3000+ glass 温度計保護管... does anyone have any idea where I can find a couple on the cheap?
Right now I'm thinking of getting some fine stainless tubes and getting someone to weld them closed at the tips, then run them through rubber stoppers.
I tape my probe to the side of my carboy then cover it with a few layers of bubble wrap to keep the ambient air/chamber temp off of it. I only cover the probe though. Works like a charm for me.
Are you sure it is consistently the same temp as your beer though? That's my biggest fear, but if that gets a decently accurate reading then I'll give it a try.
And it is just one more way to introduce bacteria into the beer. You have to sanitize it and all that and put it in your beer. I don't like that. Once I pitch I don't want anything to touch it.
Ok, yeah. I'll try taping it to the side first.
Do you have a strip thermo on your carboy too? That can give you another check point.
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