Recent content by ikkyu

Sorry to sidetrack this thread. BTW I live in Yokohama. I am going to hold off on this brew until Sakeland gets some more extra-light LME. Gonna do a SMaSh instead...

Ogri, Thanks for your reply. I noticed that you are located in Osaka. Where do you usually get your HB supplies? I go with Sakeland, Advanced Brewing, and Homebrewing Service (actually I only order StarSan from them). Do you know another HB suppliers in Japan?

I have only a few HB suppliers here in Japan and none of them seems to have any light or extra light LME in stock. The closest I can find is Morgans Beer Enhancer. Can I substitute this in the recipe for the extra light LME?

In that case I consider myself lucky...here's where to get the goods if you are in Tokyo Tanakaya: Mejiro/Tokyo Food, Liquor - Sunnypages.jp

Well, after some searching I found it in Tokyo...the first bottle was a profound experience, that i will never forget. The price was steep (1600 ¥) but it was worth every yen...:ban:

The website for this was pretty bare bones so there was no list of brewers. Here's a partial list of the brewers: North Island Brewery Premium Beer Oni Denestsu Akura Beer Iwate Kura Beer...

As requested a quick report from today: My impression is that for many overseas beer enthusiasts, Japanese craft beer begins at Hitachino Nest...and usually ends there. Well, there were forty-six brewers at today's brew fest and, though they were a few mediocre entries, the overall quality was...

Anyone going? I'll be there from the opening gun at noon... http://www.craftbeerfestival.org//

After tasting some great Hefeweizen in Munich and hearing JZ's podcast on Bavarian Hefeweizen, I am determined to try this as my second all-grain batch. JZ recommended a decoction mash. I am confused about boiling the mash. If its above 170 degrees won't tannins emerge? Rookie question...

I am there for the last few weekdays 9/28-10/1. Will anyone still be around?:mug:

I'm a novice so this was a good learning experience. Thanks guys

So what you are saying is that if I use only the roast barley and the CaraPils I won't get any conversion of the starches in the oatmeal even if I do a partial mash? BTW I used Quaker old fashioned rolled oats that I cooked before I put in the mash (I read that you need to cook non-instant oats...

As I said in my OP I did a partial mash. I did the Oatmeal stout recipe and all went well (though the wort took a while to chill). Amazing fermentation from the 10-12 hour mark. Thank you for the input...

I am liking the oatmeal stout recipe. Any other suggestions are welcome and appreciated. I have heard that if I bring up my partial mash temp up a tad I can increase the body as well. I also have some Cascade leftover but I don't think it matches Oatmeal Stout style-wise.

I have two cans of Black Rock Miner's stout (prehopped LME), 1 K of roasted barley, 500g of CarmelPils, 1K of Muntons DME and a ton of oatmeal. Looking to add some body to this stout and possibly some chocolate or coffee flavors (I have some bakers cocoa) Any suggestions on amounts? I...