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Gee I checked mine and it's Teddy Bear Day. Now that's lame. Actually, in California my b'day falls on a holiday, but only in California; Admission Day.

For me it was a matter getting tired of drinking commercial lager, by and large virtually the only thing available in beer on the shelves here in Japan. Also, I got kinda spoiled on microbrews in Oregon before moving here. A 16 Oz can of premium all malt lager runs $2.50 or more per can, or $5-7...

Run: Sounds familiar. Last year I brewed a bock which is primarily a black lager and it took first place in the lager category of the Japan national homebrewers competition. My coffee stout took second place in the imperial stout category. Generally I prefer dark beers. I brewed the bock for...

Hello everybody. Looking below my avatar, yes you can see I'm relatively new here. Speaking of my avatar, yes it's my 60 liter aluminum kettle. I've been using a 20 liter kettle up until now and bought the 60 liter to upgrade to AG. It's 42 cm diameter and 60 cm tall. Works great for boils of...

My 2 cents. I never have and still don't use a secondary in all of the 3 years I've been brewing. I contemplated it when I started out but concluded that it's another potential source of contamination. Just leave the wort in the primary for 2-3 weeks then keg/bottle. Then let the beer carbonate...

My avatar is simply a recent pic of my boil session. Couldn't find any other pic to use. As for my handle, "geologist", it's because that is my profession. And if you ask any Geologist about drinking you'll find that it's a mandatory requirement to graduate from college and even more so to...

Well Catfish, you're not the only member in Japan anymore. You and I are practically neighbors compared to the distance between Japan and other members. I've been brewing for 3 years now and finally found this forum. Do you know about the JapanAddicted forum? Do you get your supplies/ingredients...

Yes, I like sushi and sashimi too. And some of the best is right next door; the 5th best sushi restaurant in Tokyo is next door, but plan on spending at least $100 for a no frills meal. But over here rice is basic to most all meals and I prefer some variety in my starches. I eat something with...

Run, Yes, I'd say you and most people in NA have it fairly easy. Even here in Tokyo there isn't a brewshop. In fact, the only actual brewshop I know of in Japan is in Kobe. I buy everything by mail order. Here in Tokyo, as with any city in Japan, land is at a premium and the space between...

A closer look at my mash manifold that I built.

A look at the inside of my mash tun with the manifold in place.

A view of the top of the chiller after I sealed it.

A look into the chiller before I sealed it up. I built it from the plans at: http://www.howtobrew.com/appendices/appendixC.html

Cooled wort going from the chiller into the fermenting bucket.

From the 60 liter kettle to the chiller and then into the fermenting bucket.

Siphoning from my 60 liter kettle into my chiller.

This is where I brew, 4 floors up and out on the balcony.

Thanks Yuri. If you ever pass through Japan, or more specifically Tokyo, let me know and maybe we can grab a pint of some real ale. I checked out Catfish and he's down in the kansai area (Osaka, Kobe, etc.) which is about 3-4 hours away by bullet train. Been checking photos in the galleries and...

Well, I'm new here so to get ahead of some of the usual questions that come my way in a forum.... 1. How old are you? 51 but nobody believes it 2. Marital status Married, for the second time 3. Do you have kids? 2 from my first marriage, 13 and 10; 1 from my current marriage, a 3 yr/old boy...

Hi Rich, Yes I am a professional geologist and my registration is from Missouri. The work is very interesting and it gives me a nice warm fuzzy feeling, especially since I work on humanitarian projects (similar to USAID, etc) developing groundwater based water supplies in developing countries...