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I have always noticed that the flaked corn in the mash seems to disintegrate anyway, so I am interested in using/finding cheaper sources of corn other than flakes (which cost a whopping 3$ a pound at the brew shop! amazing!) and just make sure its cleaned up well in the vorlauf. Options include...

I noticed mine was rather sweet as well before I bottled, after I primed it and tasted it the sweetness seemed to lose its prominence, but was still there, in a good way. As a matter of fact i kept letting this go for about 2 1/2 weeks in secondary to get the sweetness down because I was afraid...

you guys dont seem to get it. I live in hawaii and the grain here costs $2 a lb and it isnt even fresh. I need to find a good rice beer, thats not sake, sake isnt even beer btw so stop saying make sake!!!

I am going to be adding more rice to this for my next batch, infact I am thinking about HALFING the grain/corn and filling the rest with rice, is this too much rice? What can I do to bring back some of that body ill lose with all the rice? High protein grains like 6 row? What else can I do to...

She went down from 1.042 to 1.004, I could have let her sit a lil longer but I couldn't wait, she was already in sec. for 2 weeks. (using kolsch yeast wlp029) And I am confused as to how to calculate attenuation... [(OG-FG)/(OG-1)] x 100 So thats [(1.042-1.004)/(1.042-1)] x 100 =...

I am using this calculator http://kotmf.com/tools/prime.php And where it says "temperature" do I put the temperature the beer will be sitting at in the bottle while it is priming? Or the temperature I fermented it at? I wish they made this stuff more obvious!:confused:

HAHHAHA good one, yeah thats what swmbo should mean:mug: This stuff tastes great after a week in primary, I put too many amarillo hops in it though, still too sweet to tell just how good it is, but its gonna be good. I really want to try this with even MORE rice as some others have said...

I just brewed a 5g batch of this and used 2 oz of amarillo on this batch. I think I may have added too many hops for the beer style, as I forgot to half the recipe when it came to hops... My propane ran out after about an hour of boiling, but I did get a 90 min mash in. OG was 1.042 I think...

I cant understand how pitching a small amount of yeast is bad? Unless you weren't all that sanitary, then you want fermentation to get going asap so the bacteria dont have a chance to take over. Hasn't anyone just pitched a small amount of yeast (say 1/4 of a wyeast 3724 packet) and gotten...

Did you pitch at 87??? and hold it throughout fermentation? I am wondering if I should pitch at maybe 75 ish and ramp it over a week to 88 then hold it there till it finishes. I hear the best flavor comes from the high 80's with this strain, and someone just said they fermented in the...

I too have this yeast, I was going to do an aquarium heater/cooler water bath setup, and keept it at about 92 degrees, I hear this strain lets off good flavors at higher temps. Should I ramp my fermentaion from about80 to 92 over the course of 3 days or so? Anybody have experience ferment...

hey uhh, can I pick this yeast up anywhere? It seems everyone is sold out since wyeast (temporarily) decided to stop making it, has wyeast shipped out new ones yet? I want this yeast damnit!

I have the same idea as you except I want to brew mostly with rice and also add some sugar. I would need something to give it some more body, and I am aiming for something that is light (but not so light as sugar/rice only) and easily quaffable, and tasty. Any suggestions on ingredients I could...

rollin.

i just popped one in the fridge and opened it, around 65 hours since its been bottled. it was CARBED, I am afriad it will be a bottle bomb soon, It was kind of sweet when I tasted it, must be more sugar >.<. It tasted... alright, I guess, Kind of tasteless, a little bit of a harsh hoppy finish...

I just bottled my first batch, it look ok, smells ok, and ya know what, it tastes alright too. I just have a sneaking suspicion it didn't ferment all the way even though I let it go for a combined total of two weeks in primary and secondary. I hope I dont get bottle bombs, please, God, no bottle...

^^^ lmao Thanks for the advice guys, ill take some of your words for it and go ahead and follow your advice, im going to ease up on the temp a little and let it go up to 70 or so, and let it go for another week. Whats the point of secondary? Is it just to dry hop/ get most of the sediment out?

wow thanks chshrecat, good info. So lets get a little more complicated... So for the best tasting beer would it be bet to keep the temperature at the "recommended" 70-75? I have seen around these forums, for more complex brews, fermenting at different temps (usually from lower to higher)...

checked my gravity at 4 days in, its at 1020 (down from 1050), seems to me like its done fermenting, tastes like beer, thats good. airlock shows no signs of bubbling at all now (maybe once every 10 minutes or so? if that, I haven't seen a bubble now in 2 days) but i think its still just barely...

OG was 1050, recipe is "paradise pale ale" which I think means "simple ale" (it came with my starter kit from my local homebrew shop) Heres the recipe: http://www.homebrewinparadise.com/BrewRecipes/Paradise%20Pale%20Ale.pdf for those who dont like to read: YEAST: 2 pkgs. Muntons Yeast GRAINS...