Search results

Ultra sour beers literally make me salivate.

I've had that too. Anything is possible- 1,2, or 3 bottles out of entire batch only ones infected, etc., but how they store and steward your beer could certainly cause a gusher. Warm, jostled/shaken could be at work.:mug:

I'm surrounded by breweries living here in Portland. In the past week I've hit Breakside, Cascade, Ecliptic, Laurelwood, and Great Notion for a beer, lunch, or dinner. Typical week... Still a few I haven't visited out of the 100+, but not many.

+1 for an amber. I'd go with little to no hops, because they may clash with the food flavors- you can always use pepper instead of peppery aroma hops.

I would take the $1 billion, but not be hypocritical and dishonest by trying to contend that my brewery was still "craft" or obscuring the true ownership.

Several bottle shops around here use quart and half gallon mason jars as growlers.

I used about 2oz chopped ginger root, skin and flesh, per 4 cups of dry rice, cooked. About 1/2 gallon volume. I wouldn't recommend it, I harvest my rice wine made with yeast balls at 6 weeks and the ginger ones are barely started and may never finish. They also look horrendous- I am not sure...

I too have read that you can use ginger and the organisms on it to create rice wine. I am currently trying the crushed ginger, and crushed ginger with added wine yeast to see if it would work. So far, very little liquid produced and haven't tried a taste. 6 weeks in so far. Jasmine rice has...

In general, smaller pieces of oak leech out flavors faster. The only way to tell how long to keep the beer on oak is to taste occasionally and bottle when perfect, or to guess. A couple of weeks usually works for me.

There's a spirits company here making rice wine vodka. Didn't taste much different from any other vodka.

+1 for all the recommendations to blend. As mentioned, that is what the large sour/lambic producers do. Only thing to keep in mind is that if you blend in a higher gravity, non-sour, young beer the bugs in the original sour could go to work and ferment the residual sugars in the young beer you...

Thanks for sharing your (cautionary) story. Homebrewer/dreamers need a dose of reality once in a while.

My club has a brewing rig that all members can "check out" and use at their place, or wherever, but no dedicated space. It looks like a brew on premises, just with a club running things. Nice concept in that environment. More space for urban brewers, equipment, assistance, place to hang and...

Champagne yeast will only ferment the priming sugar and any remaining simple sugars in the beer, it won't go after dextrins and maltoses. That's why it is a good choice for priming. It does have a competitive factor, though, that will kill beer yeasts.

Tell us about your plans and give us a link to your website if possible.:mug:

The yeast balls contain mold that breaks down the starch in the rice into sugars and yeast to ferment it. Cooked rice+yeast balls=rice wine. 5 gallons of cooked rice with yeast balls should easily yield 14x750ml rice wine. You will have to clarify after fermentation. I typically get...

I would say that this recipe is anything but authentic, as you mention. It would be much better to just use the OP's recipe or a close version of it and it would be way easier too. You could fill a 5 gallon bucket with about 40-50 cups (dry) of cooked rice, add Chinese yeast balls, wait about...

You don't mention bottling bucket. Have you taken apart the spigot and cleaned/sanitized? Remove and take apart the spigot, drop the pieces into a container of sanitizer and sanitize each time before putting back together before bottling and see if that makes a difference.

I hear ya.

Yeah, check page 572, Trbig had some tested at 19-20%, and I believe it. Sake is diluted to be sold at ~15%. Hits my friends and I like 19-20% too. To make it taste like commercial sake as well as to cut the burn and decrease the alcohol content I usually dilute it by about 1/4 with filtered...