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Just a nudge on this topic to see if there are any other places people have found in or around Hamilton. I know JoJos adds some nice taps from time to time. Farnsworth House in Bordentown recently had the coffee BCBS.

Hey, just curious about this beast. How did it come out?

Any additional tasting notes on these now that they have aged some more? Thanks.

I started with about 2/3 of a growler and the yeast overflowed twice before I even got the stir plate in action. Seems to be a wildly active strain! Inam using a 6G carboy now

Thanks. I reduced 2.5# of sugar in 20 oz of water, chilled it, then added it slowly to the carboy. oh, i had used the 3787 for this tripel. fermentation took off like a madman. the airlock fill with foam and the blowoff hose is nearly 1/3 of the way full of foam. wow that was fast!

Great thanks a lot. 91% is very impressive. Which strain of yeast did you use? And when you added it to the carboy, I assume it was challenging to add it without splashing a lot. Yea?

Hey Barrooze, I am about to add sugar to the primary tonight of a tripel I brewed over the weekend. Can you let me know what your ratio of water to sugar was? Thanks, Rich

Thanks for the input guys. Glad to see the munich malt extract.

If you follow Taylor's recipe and procedure very closely, you'll be delighted with the results. I was!

Jamil's recipe on the podcast was AG and the munich malt was grain. I've never heard of munich extract. LME can't convert though, can it?

David, would you suggest keeping the munich malt as is, but subbing the pilsner malt? Would you suggest adding rye oats or performing a cereal mash to start?

Hi Conroe. Thanks for the response. Are you suggesting removing the munich base malt and replacing it with LME? Wouldn't that impact the conversion of rye malt?

Hi, I've extracted, PMed, and even AGed batches for just over 5 years. I generally know how to convert from AG to extract, but how about AG to PM when a lot of rye is involved and there are no (?) options to replace with extract? Jamil's recipe is: 6.25 rye malt 3.5 munich 3 pilsner 2 oz...

TaylorMade--thanks for all your help. I bottled a gallon of Nigori and 2 gallons of clarified sake. Both taste great. Very boozy and with a really nice "fresh" rice flavor. I followed your instructions and recipe as best I could and am really happy with the resulting sake. I really appreciate...

Has anyone formulated a solid clone recipe for this brew? I know Austin has a kit, but does anyone know which grains are included in the extract/PM versions? Raw, malted, or flaked wheat? I like knowing the ingredients of the kit before going for it. Thanks! TR

I have a friend who brewed a very tasty Pineapple Pale. I'm planning on tweaking this some to give it more complexity from grains (I intend to partial mash) and will probably cut back on the cascades some. I'm thinking some honey malt and rye malt too. His recipe: 1# Caramel 40L 5# Lt LME 2...

Absolutely. Thank you for all your help in helping a sake newb. I've managed to maintain a temp around 48-49 now. It's my main fridge and I fear all my frozen goods thawing if I do this. I'll see how things work out, but I do appreciate the suggestion. I had amazing fermentation the first...

Hi Taylor, I wonder if you can answer a question for me. I am about 6 days into primary fermentation (following your recipe/instructions). I gave up on the ice packs in the water-filled rubbermade bin and cleared out my fridge and put the bucket in there. I have it on its warmest setting and...

Thanks for the reply. I kept the water level a bit higher so that it would stay cooler longer. Do you think that's a mistake?

Hey, I'm brewing up a batch of sake, but thought it might be wiser to post my question here as it isn't sake-specific. (I am following Mr Taylor's recipe and instruction.) I have less than a quart of fluid (moto: water, rice, and koji) in my fermentation bucket which is resting in a rubbermade...