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FWIW, the cheapo stills on Amazon, I believe all from China, work just fine.😀

Great prize, count me in!

Wow, 26 yeast balls for 8 cups of rice (uncooked? cooked?) plus water? I use 8-10 total yeast balls in a 5 gallon bucket full of cooked rice batch, which is generally 6 full rice cooker batches of cooked rice each containing 8 (rice cooker) cups of uncooked rice plus water.

You can take the milky stuff and drink it (nigori sake style), use it for a marinade (like kasu-sake black cod), or distill it.

That's a really high FG. Perhaps the lacking crispness the beers you tasted is due to high FG?

I would think a chinois would be fine, I use a kitchen strainer to strain out hops and coarse crud from the kettle without much issue.

@andrew_YSK How long ago did you put the original "white cookie / powder" into the rice? Most yeast balls contain a mixture of mold that breaks down the rice starch into sugar and yeast that ferments the sugar into alcohol. No extra yeast needed. You might check out the rice wine thread on...

1.030 wort is already a pretty good gravity for starters- I've generally seen 1.030-1.040 as desired gravity. That said, I don't think a little (16.67-20% at 5-6 points) sugar is going to hurt anything, just unnecessary.

Is it still fermenting? If so, wait for it to finish and settle. If it isn't fermenting you could always try to cold crash it to make the solids settle... Otherwise, you might have to drink nigori sake. The other option is to put it into a filtration bag to filter out the solids. I use a paint...

Still the all time HRs leader if you ask me. No PEDs like Mr. Bonds. Plus, he persisted despite daily death threats.

Any idea what room temp was? Lacto tends to be more active at higher temps. I hold my Berliner Weiss sours at 100ish for a couple of days and get a good amount of sour. As noted above, if the sour didn't develop in the 4 day window before the boil it isn't going to get any more sour unless you...

What about adding Munich, caramunich and a little chocolate malt and make an Aventinus dunkelweizen/dopplebock clone? If you use a German wheat beer yeast you can get some nice clove/banana flavor with the ingredients and make a sweet/spice flavor.

Count me in!

Glad you survived it. If you have any others- better get them contained and be careful with them. I'll bet that the ER folks found it an interesting mechanism of injury. Cheers.

Yep- brain fart. Thanks for catching it. Are you measuring gravity with a refractometer, luckybeagle?

First, are you measuring gravity with a hydrometer and not correcting for the presence of alcohol? That is a lot of crystal, chocolate, and brown malt, so it could indeed not attenuate to a low FG, but it still seems a little higher FG than expected to me.

Pour it straight into the fermentors after a few days, you might actually get some honey taste to persist.

Not sure you have to freeze it 5 times to concentrate it. I have made applejack with apple wine using generic apple juice, frozen juice concentrate, and sugar and had it come out well with EC1118 and with D47. I'm sure 1116 will be fine. I ferment, then freeze in 2L bottles to -8-10°F for at...

Only one week in bottle after adding priming sugar? Wait a few weeks to decide what to do with it. Carbonation and fermentation of the priming sugar may change the taste of your beer, as may age. Then, if you must, blend in the glass as mentioned above.

Hops in Oregon were mostly, if not all, harvested before the fires really started here in Western Oregon. Already seeing some fresh hop beers on tap and in package. The grape harvest will be something different. I know some vineyards are rushing early harvest to avoid smoke taint. Thanks for the...