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Yooper, thanks for posting the bag trick video!

SakeToji, I think you are comparing apples and oranges a little. The majority on here are making rice wine with (Chinese) yeast balls and not going the Fred Eckhardt/sake method. I've had tons of rice wine batches turn out non-sour using the yeast balls, in fact haven't had a single sour batch...

Glad you enjoyed it. There are much better brewfests in Portland and Oregon than the Brewers Festival, though. What ideas did you pick up?

My experience with Freshops has been great. Good customer service. The owner, Dave, was super nice and helpful. Emailed and talked with him on the phone, actually. Focused on selling hops to homebrewers, can't speak to having a customer drive out to see them, though. They are located in...

Freshops both grows and distributes other farms' hops. Have you tried them? They sell in homebrew batch quantities up to pounds at a time.

Be sure to check out De Garde in Tillamook when you are heading up the coast from Newport to Manzanita.

Sean Terrill's calculator has worked well for me with results that correlate with my FG measurements by hydrometer over greater than 30 times. I have always used the standard wort correction factor setting of 1.040. http://seanterrill.com/2012/01/06/refractometer-calculator/

Gump, acetone and other funky smells early in fermentation is not abnormal. Give it at least 4 weeks, better would be 6, before harvesting and tasting/clarifying. Be patient, it turns out more often than not, if you just wait it out.

Carbonating because it is still fermenting. You can try harvesting at 42 days instead, or enjoy the carbonation. Just be sure to store in a container that can handle the pressure build up.

Bitter? I'm generally getting 1 cup (cloudy) rice wine for each cup of uncooked rice. So, rice cooker batch with 8 cups of rice yields about 2L cloudy rice wine. What was your yield? You can generally expect 15-19% alcohol, Elijah. Yours was higher?

Bottling bucket spigot is another possible source. Have you taken apart the spigot to clean and sanitize?

Rohan, could you give us more details on the recipe? An extract batch starting at 1.059 and finishing at 1.032 is pretty unusual without issues preventing it from fermenting further. You're at less than 50% attenuation with that gravity. Are you measuring your gravity with a hydrometer or...

The density of ethanol is lower than the density of water or a sugar solution. Ethanol SG is 0.785. I was not saying there would be no difference, but that it is negligible. A 5% solution of ethanol and water would be 0.98925 and a 10% solution of ethanol and water would be 0.9785. I doubt most...

An all malt beer made with 11 pounds of malt and 1.060 OG will end up around 1.015. A beer made with 11 pounds of malt and 2 pounds of sugar for a 1.078 OG will end up around 1.015 also. No lower gravity, but perhaps the perception it is drier because there is more alcohol present.

Use the gravity as if you added to the kettle and you'll get the right numbers for OG and ABV. Adding sugar won't lower your FG, though, it just is fully fermentable and won't leave any residual unfermented sugars like malt will.

If it tastes good and has a stable gravity for weeks, I doubt that the gravity will drop much more and cause exploding bottles. Are you measuring gravity with a refractometer, by chance? How about posting the recipe, including mash temp and fermentation temp?

There are at least several threads on the NW regional board about stuff to check out when visiting Portland. Biggest change since most were posted is Commons has closed and Modern Times has opened in the space. I hope you have a good visit, there's a great beer culture and scene here in Portland.

Check up on reading gravity after fermentation with a refractometer. The reading needs to be corrected for the presence of alcohol.

Don't forget to consider that you will want to have the beer sit in the coolers, cold, for at least a little while for the yeast layer on the bottom of the bottles to settle before pouring into your red plastic cups to drink. The yeast will get shaken up during transport and if not settled could...

Somebody has to ask if you are measuring gravity with a hydrometer or refractometer. Wy1007 should do fine, but it has performed fairly slowly for me in non-soured wort and it is known as an acid tolerant yeast.