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Those names all suck. But you are from a naive country which knows nothing of the Yakult Swallows nor the daring Nippon Ham Fighters!!!!

Yep, although I'm taking some time to be a bum first. So it'll be a few months later than I originally thought. My bum plans are not set up yet, but I was thinking of something in Belgium for the summer...

I've done it too, but you still need to worry about anything that is produced while it is sitting. You wouldn't want to do this with a really light flavored beer. If you are going to let it sit over night I'd say cool it down as low as possible. I have a 1 year old, I do night brews on the...

Yep, the wife and I are not renewing our contracts in April when the new school year starts. From there it will be some time as hobos and then brewery job for me. I can't wait.

Craft beer (ji-beeru, ji is pronounced like the letter G) can be hard to find. In Kyoto, if you go to the Nishiki Market, you can find some of the Kyoto local beers in a couple of the shops. Nishiki closes at 5 pm. I know there is a brewer in Takatsuki, it is south of the station. THey brew...

Nope I've never tried boiling hops. But it should be a good method for checking their flavo and bitterness. You can dry them and put one cone (weigh it) in a pot with 500ml of water, do the same with a med/low AA hop from the LHBS. You can compare water color, bitterness and aroma/ flavor at...

Fermentation temps are more important than most people give them credit for. Apple and clove flavors may be from higher than ideal temps, but yeast strain is more often the cause. What yeast have you been using? If you know that you are going to be fermenting without temperature control you...

That isn't even a gameswhow, it's just regular tv.

You lookin for a throwing chainsaw, or an easily concealed chainsaw?

I'm planning a trip to Belgium next year. Brasserie Vapeur brews the last Saturday of every month (only 12 brews a year). I've heard you can volunteer to help. What better vacation than shovelling grain!!

Where in Japan are you. You can mail me at: I live between Osaka and Kobe. There is good beer available but it does require some searching. Edit: Ihave erased my email, sorry Copper.

If you're pitching a fresh pack (tube, vial whatever) you will be perfectly fine with at least 5 gallons of 1.040 wort. You only need to worry about stepping it up if you are starting from a small volume and going to a big volume, like from a single culture to a 5 gallon, or a tube/ vial to 10...

You should crush the grain until you are scared. Depending on your constitution, maybe you should crush it some more. If you are having no problems lautering then you aren't crushing enough. Good luck,

If you are brewing tomorrow the liquid Malt Extract is fine. But if you were planning to store it for a while, might as well stick it in the fridge. As for the smack pack please read the instructions. It clearly states ideal post smacking temps. Sticking it in the fridge will just cause the...

I was at the one in Boston last week. Disappointing, I must say. The Nut Brown was okay, but most of the others were less than good... I thought they were bland and watery. They were also out of cask ale when I was there. As a side note, the best of the brew pubs I went to in Boston was the...

I would guess that the yeast got too cold to quickly. You can try letting the temperatures rise again and some of your yeast may get back to work. Try swirling them back into suspension once the beer has warmed up a bit.

I had a similar problem a bit ago. My collecting of bottles had surpassed my cleaning. The insides were fine, chunk-free, so I think the problem originated with the labels. My theory is that through the bottling session the sanitiser was overwhelmed by organic crap from the labels... the...

Using a secondary is over rated in my experience. I mostly use buckets and let my beer ferment and rest in primary for about 3 weeks. My beer has not suffered from clarity or yeast autolysis issues.

The biggest difference between Westmalle and Westvleteren yeast is the name on the bottle. From BLaM p.81 On brewing days, a secular worker drives to Westmalle to pick up the yeast for primary fermentation. We don't know when Westvleteren quit using it's own yeast, which might live on in an...

Use the westmalle yeast and start ferment at 68˚ and let it rise to 82˚ to 86˚ accordcing to Brew like a Monk.