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I made rice beer with black sweet rice and it did require a longer cooking and fermentation time. I didn't rinse after cooking, but maybe it would have turned out better. It was pretty undrinkable. I don't know the terminology, but it was kind of musty and dirty tasting. It almost tasted like...

I have been making rice beer for about 3 years now and have it down to the basics. While boiling 1-1/2 gal spring water in a 12 quart stockpot, I soak and rinse 12 cups of sweet glutenous rice 3 times. When the water is at a rolling boil i add the well-drained rice and stir constantly until it...