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That is pretty typical.

Stirring was the worst mistake I made.

Do you have any issues with your batches breathing when they are that packed full? It seems other have had issues when there fermenter was packed like that as it would form a cap that would not allow the CO2 escape. Just wondering.

So I ended up at a buddies party after going to a homebrew club meeting yesterday. He had his Korean buddy over that had family that just returned from Korea. He shared these soju with us. I had never had these, but they were good once mixed. They tasted essentially like watered down vodka...

I finished up my batch with the pink sweet rice. This was 1lb of rice with 1:1.5 ratio using 2 small Vietnamese yeast balls fermented at an average of 75 degrees in the dark. The flavor is amazing. It is very similar to the arborio rice batch I did. The taste is very vanilla, slightly fruity...

Please send me the code as well. Thanks!

Interesting experiment. Thanks for reporting your results. The only results I will have soon is from my batch of "pink" sweet rice. The stuff looks brown but the wine it is producing is crystal clear. I need to get that arborio rice batch going soon.

Doesn't really matter. I have used 2 gallon white buckets, 1 gallon cracker jars from Target, and even pickle jars for small batches. They all work. I would just say that if you are using a clear jar, make sure it is stored in the dark or away from light sources.

Was thinking about making a hunch punch or rice wine sangria with some extra rice wine I have on hand. Anybody do anything similar?

Ha! Fellow ME here.......

Here it is, peg leg. Yeah, I agree on the engineer & IT thing. I am an enginner and almost every person I met there was also. Pretty interesting.

16 & 15 were being poured at Strangeloves. They had Sucuba also. They also had bottles of Hardy for sale.

Very true on the Heavy Seas. That was nice. I guess I somewhat overlooked Widmer and Moonlight as the were pouring at the expo all day. Aleworks was decent also. Wish the had the royale pouring, yum.

O, I am sure.

Other than Bells, Stone, and DFH, who really brought something to pro night? I was quite disappointed with it and would rather have club night split into 2 days.

I agree. Sam still gets out there and hustles and works. You can tell he is still passionate about what he does. It goes a long way. They did not stop pouring all week/weekend. Not that it was lacking, but I gained a lot of respect for DFH and Sam.

Almost forgot about Bru. It was great chatting with Mitch there. Didnt see as many NHC people as we expected.

Monks was quite impressive. It was busy, but not unbearable. Did anybody try Monks house sour? It had a nice balance, not too tart. Really enjoyed that one more than the other brews there.

Anybody notice that the wrong date was on the cup from BNA8? Also, anybody see how knocked over drunk doc was at club night from the BN? I saw Justin come by the Whales corner and he and kate were damn near holding doc upright, weekend at bernies style. Funny stuff.

I would not have used the whole space, maybe 20-30% more. It would not have hurt to make the aisles a little longer and with more space between the booths. This way people could get their beer and congregate to the side of the club booth rather than stand right in front of it and hinder others...