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nice setup by the way.

Very cool. If you are this way let me know and you can help me empty a keg or two. I am a headhunter for lawyers. While I live in Noda I work in Akasaka. So it is a long commute on the train. We are hoping to move into Tokyo later this year if all goes well. Please call me Michael by the way. I...

Hey Steve, Welcome. You must have a house to be able to do 10 gal batches and kegging. Yes, there is a pretty good home-brew community here in Japan. Unfortunately you are not in Tokyo, there are quite a few of us there. What is it you do here in Japan?

Actually they tend to be pretty damn good. But what I mean is you can see if both are reading the same. If so you should be good. If not then one of them is off and you can look into which. Sent from my iPhone using Home Brew

Do you have a strip thermo on your carboy too? That can give you another check point.

And it is just one more way to introduce bacteria into the beer. You have to sanitize it and all that and put it in your beer. I don't like that. Once I pitch I don't want anything to touch it.

If you know what you pitch at and then put the probe on it should read the same. I will see that then cover it and set my temp. As long as it doesn't jump temp too quickly any one way you are good. After all it will take time for the mass to uniformly level out temp wise whether you have the...

I tape my probe to the side of my carboy then cover it with a few layers of bubble wrap to keep the ambient air/chamber temp off of it. I only cover the probe though. Works like a charm for me.

Does the lid fit tight on it? What yeast were you using? 68 is pretty high. It might have just attenuated out super quick. Do you normally use that temp? If so do you have any esters? Or alcohol bombs?

Don't worry about the airlock. That is only an indicator not a standard. If you saw a krausen then all is good. It is just going very slow probably. What is your temp? Also what kind of fermentator Are you using? It might not be air tight and the CO2 is escaping out elsewhere.

I wouldn't worry about straining. That's just more work when not needed. Just get a bigger bag and mash longer. If you can't find one big enough make one. That is what all the guys do in Australia where BIAB is from. Also what was your mash temp and how did your temp stay during the mash? These...

Welcome. What are you doing in Fukuoka?

You do need enough room for the grains to saturate well. If you have small bags that won't be good. Ideal is a bag that lines the brew pot. But the other question is how is your grind? That is the most important. If you are doing BIAB you can grind to almost a powder. Also how long was your...

what if you buy and how much was it? Liquid or dried yeast?

As for liquid yeast you can sometimes get it from Advanced Brewing. They do have most of the dry yeast you would need. If you are dead set on liquid you are better off going through MoreBeer. I say them because they ship easily to Japan.

Also with Christmas around the corner you can always tell everyone you want gift certificates to MoreBeer. That will cut the price for a lot of stuff.

I would look on eBay for mills. You might get it cheaper even if from the US. I agree though having a mill is awesome. While I am in the same boat as everyone else with keeping the costs down. I am finding while it is pricy upfront ultimately I am saving later. After all you probably will be...

There are a bunch of guys brewing in Tokyo, I only know two in Chiba...me being one. There is a brewing club through Advanced Brewing but I think it is mainly Japanese.

Sorry dude, I got no ideas. You might want to take the cooler down to the homecenter with you and just mess around with different things. Remember though you want something that can handle heat and won't put something harmful in your wort.

The major difference you will find is in regulators for your CO2. The Japanese use metric and US doesn't. So if you get a regulator from the US you will need to buy an adapter for it, which means more cost.