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Old 04-20-2013, 06:17 AM   #81
Leadgolem
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Originally Posted by trbig View Post
...Temps in the house are in the high 60's to low 70's. Oh, and I use filtered water for everything.
Probably this. I'm not having a lot of luck in the low 70's. The batches run in the high 70's did much better....

Hmm, that's another experiment I could run. Stick a jar in my storage room, low 70's, and another identical batch in the cabinet above my fridge. Probably high 70's.


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Old 04-22-2013, 02:55 PM   #82
Accidic
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Sweet spot in my house is upper level of my pantry near the outside wall. Temps stay between 71 degrees (in a sub 60s house temp) to as high as 77 if the temp spikes to high 70s. Not really sure why but for once the temp is a good thing so I'm not complaining.

That said, we've not got the best tap water but it's done quite well in this. Doesn't hurt to go filtered granted (I go filtered for Beer personally but I have to go to a dispenser to retrieve). Just don't stress if you don't have easy access to it as great results can come even with crappy city water.



Sidenote, you had tried doing the RRY with other yeasts right? I'm running a little low on Yeast Balls and have tons of RRY still. I was thinking about throwing together a second batch with a wine yeast along with the RRY but can't quite decide which would go best with it.



 
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Old 04-22-2013, 06:51 PM   #83
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Originally Posted by Accidic View Post
...Sidenote, you had tried doing the RRY with other yeasts right? I'm running a little low on Yeast Balls and have tons of RRY still. I was thinking about throwing together a second batch with a wine yeast along with the RRY but can't quite decide which would go best with it.
Yeah, but the rice doesn't seem to want to do much in the way of liquification with either just RYR, or RYR+yeast. The experimental batches will reach day 21 on Thursday. I have no doubt that I will not be able to harvest them at that point.
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Old 04-22-2013, 07:11 PM   #84
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Most of the recipes I was viewing showed the RRY as needing quite a bit to be effective at that. I want to say it was 1lb per 1.5lbs of rice or something really close like that. I have 3 or 4lbs left though.

 
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Old 04-23-2013, 01:00 AM   #85
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Quote:
Originally Posted by Accidic
Most of the recipes I was viewing showed the RRY as needing quite a bit to be effective at that. I want to say it was 1lb per 1.5lbs of rice or something really close like that. I have 3 or 4lbs left though.
I used 1/4c for 2.5c and it has liquified quite nicely in a week.

 
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Old 04-23-2013, 12:28 PM   #86
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With just RRY?

My current batch started clear liquidification in about 36hrs with less than half the balls and a half cup of RRY which is days faster than I normally get with just balls.

 
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Old 04-23-2013, 12:30 PM   #87
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Oh, and is the 2.5c pre cook mass?

 
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Old 04-24-2013, 12:59 AM   #88
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Quote:
Originally Posted by Accidic
With just RRY?

My current batch started clear liquidification in about 36hrs with less than half the balls and a half cup of RRY which is days faster than I normally get with just balls.
2.5c dry, and I did use a light dusting of Angel to be safe, but the RYR has definitely done most of the work.

 
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Old 04-24-2013, 01:40 AM   #89
TheDemonSlick
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My original batch was ryr and bakers yeast, was done in about 9 days at 72 F. 1 lb ryr 6.5 lbs rice 3 packs fleischmans, yield was 1.5 gallons at about 13%.
On another note, so far all of my attempts to transfer the amylase producing properties to other grains are not really working. Ryr, yeastballs, and nuruk just don't seem to like corn very much.
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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/

 
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Old 04-24-2013, 11:56 AM   #90
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Check ph maybe? Otherwise I got nothing.



 
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