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Old 01-28-2013, 01:49 AM   #501
Marauder
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Found a bag of "sweet rice" recommended by the lady at the Asian market near me. Got the yeast balls there too, but when I asked for red yeast rice she pointed me to dried barley and said "this for red wine" hmmm not sure she knew what I wanted. I found some Wikipedia info on a Thai drink made with dried barley more like an unhopped beer. anyone ever used dried barley in something like this? I wound up just takin the yeast balls and sweet rice and starting a little quart sized batch. Thanks for the great thread and all the info
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Old 01-28-2013, 03:12 AM   #502
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Originally Posted by saramc View Post
If that is the temp you have to work with, or choose to work with....please let us know how that works out for you.
Unfortunately, room temp is 90 degrees and more all year around. Gone harvest one batch tonight and see how it goes.

Mainly use it for cooking rather than drinking, the sweet flavour in crucial.

On a more brighter note, bought whole heap of yeast balls this morning for my mega brew. 40 pounds of rice waiting to be cooked.

 
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Old 01-28-2013, 03:18 AM   #503
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I'm going to try using the starch mass that was left over from my 1 quart batch to start another batch. If it works, it would mean that it isn't necessary to use new rice yeast balls for every batch. Yup, I'm a cheapskate.
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Old 01-28-2013, 03:26 AM   #504
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Quote:
Originally Posted by jadedev

Unfortunately, room temp is 90 degrees and more all year around. Gone harvest one batch tonight and see how it goes.

Mainly use it for cooking rather than drinking, the sweet flavour in crucial.

On a more brighter note, bought whole heap of yeast balls this morning for my mega brew. 40 pounds of rice waiting to be cooked.
Man, where do you live, Hell?

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Old 01-28-2013, 04:18 AM   #505
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Originally Posted by bottlebomber

Man, where do you live, Hell?
That is room temp he said! haha man do you have AC? I can't imagine what it is like outside 150? no need for a HLT just sit a bucket of water outside, no need to insulate a mash tun you won't lose a degree, wait this is starting to sound more like heaven...

 
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Old 01-28-2013, 12:11 PM   #506
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Man, where do you live, Hell?
No, not hell. The devil comes here for vacation


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Originally Posted by Marauder View Post
man do you have AC?
Last time I turned on the the ac, it cost me 1,000 bucks a month. So no, no ac. lol

Just finished cooking the rice. Tip: 40 pounds of sticky rice = one hell of a mess. Bloody hell, sticks to everything and hard to clean up. And you cant cook sticky rice in pot. It burns so easily, so I ended up cooking in batches in the oven.

Next batch, I will just use normal rice. ha ha ha

Quote:
"no need to insulate a mash tun you won't lose a degree, wait this is starting to sound more like heaven."
No, no insulation required. Hence my question the other day, will my batch be ready in 1 week instead of 3.

 
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Old 01-28-2013, 12:24 PM   #507
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Excellent thread, assuming I can get hold of the yeast I giving this a try.

I have seen vinegar mentioned as a negative result several times in this thread but what if I wanted to make vinegar? Having a bottle of it in the cupboard would be great as I do loads of SE Asian cooking and always have to sub it for something else. So how to make vinegar on purpose?
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Old 01-28-2013, 01:18 PM   #508
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So how to make vinegar on purpose?
I would make the rice wine and the pour into a shallow and wide fry pan and let it expose to air. Alcohol reacts with air to produce vinegar

 
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Old 01-28-2013, 02:02 PM   #509
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Originally Posted by bottlebomber View Post

I'm sorry, of the red yeast rice. I could have been more clear. I used 6 yeast balls for 5 cups of rice.
Oh, I used 1/2 cup RYR (red yeast rice) for every three cups dry white rice, and then I ground it into as fine a powder as possible and incorporated into the rice. I think 1/3 per three cups will be nice also.
If you can, and if you have the room, cook up one more cup of white rice.
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Old 01-28-2013, 02:13 PM   #510
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Quote:
Originally Posted by Leadgolem View Post
I'm going to try using the starch mass that was left over from my 1 quart batch to start another batch. If it works, it would mean that it isn't necessary to use new rice yeast balls for every batch. Yup, I'm a cheapskate.
Do you plan to pitch new yeast balls if there is no lift off, or try adding amylase first if things go not as planned?
I came across an article which I cannot find now, of course, that talked about how the starchy mass leftover from this type of project is blended with rice flour and shaped into balls and allowed to air dry and establish a new yeast colony. But they never disclosed how the amylase comes in to play, perhaps it is a chain reaction as the yeast ball dries?
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