Recent content by hotstack

Pizza Port Ponto was my first, but don't see it often here in Japan. Easy Jack and All Day are around a bit though and I love them as well.

Has anyone been able to get an international shipping quote from them? I tried a couple times via e-mail a few months back without reply so I gave up. It would be nice to be able to get hops for better than 12 yen / gram (aka about $60/lb)... i.e. they could charge $30 shipping to Japan on a...

+ 5gal of DFH60 clone = 864

Red Hook ESB was one of my gateway beers (from Asahi Superdry)... I hadn't ever even had one until I moved to Japan (from Seattle). Amazingly, even 8 or 9 years ago I found a place serving it in Tokyo Japan... now you can get it at some upscale supermarkets here (the ESB and Longhammer)

Quit complaining ;) I would love to pay $12 for a 6pack of just about anything... Beer in Japan, there is no "bulk" discount even on the Japanese versions of BMC. Now the yen is pretty strong making prices even higher in contrast. A 6 pack of Asahi Super Dry is going to run about 1200yen...

+1... here in Japan, no such thing as Free... you can get the versatile at Costco though (even here in Japan). I make sure I do an awesome rinse job and then use starsan (imported). I haven't had any issues yet.

My love affair with beer started one summer in Japan with Kirin Lager and then Asahi Superdry (basically the Japanese versions of BMC). These were... hell, still are, very good in hot weather, but all taste just about the same. Like the original poster, my first taste came from...

Looked around but couldn't find it. There is a interesting (well at least for a n00b like me) talk by Dave McLean of Magnolia Pub and Brewery (San Francisco) on Fora.tv. FORA.tv - The Science of a Good Beer Pretty basic information and kind of random sometimes, but a good way to kill...

space and equiptement considerations make 2.5 gallon batches (10L) the norm for me here in Japan. In fact, I have never done a 5 gallon batch.

I have tried the Oatmeal Cookie Brown (I think it was actually in 2 parts of the book... he substituted some home roasted oats for something in a Brown Ale recipe... sorry, the book is at home and I'm not) That being said, it wasn't very good... but that has nothing to do with the book or...

Just to add another datapoint, I went from 1.112 to 1.028 on my Wheat Wine using this yeast. (~11% ABV)

Sorry that I hijacked the thread. Thanks for the help everyone. I wouldn't normally secondary either, but this was a barley wine (well, Wheat Wine) and I wanted to leave it be a bit before bottling. My IPA also was only secondaried for 5 days while I dry hopped it. I just tested the wheat...

Is this always true? I have secondaried in a bucket twice (once for dry hopping an IPA, the second time for conditioning of a wheat wine). The IPA turned out awesome. The wheat wine still has a few months to go. I read somewhere... probably here, that even though not yet carbonated...

Thanks for the pointers. I have a Wheat Wine going on 2 months right now and was wondering what to do about the yeast for bottling. Would adding Champagne yeast possibly ferment some of the sugars my original S-04 (maybe it was s-05... don't have my log in front of me) could not get to? I...

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