Recent content by Pa1eMa1e

thanks guys, i think it'll be cool. i'm just impatient...

but you shouldn't need to pitch more yeast to prime with. adding the sugar should wake the yeast back up... i've made a black barleywine and it carbonated just fine without adding new yeast. and it was at 11%

yeah, i basically just cooked the rice like normal on the stove top. then because it was all mushy i added rice hulls to the mash too. so after i transferred it into a carboy it started going again. krausen and everything... oh, and for the week it was in the primary it was fermenting at about...

I brewed this 'what if' beer that is based on asian influences and i used Wyeast's Sake #9 which is classified as a wine yeast i guess... my problem is that normally with any other ale yeast it's pretty much done fermenting after a week. it might lose a couple gravity points after another week...

Tell carboycleaner.com i've got lots of homebrew to give them if they pick me! ;)