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I have had success with pressure-cooking white rice in an excess of water, then mixing it into my mash with the base malt. With this method it is key to overcook the rice and NOT overfill the pressure cooker (at least if you plan on doing a "quick release" of the pressure).

I'm guessing it is still fairly sweet right now, which may be helping it taste so nice. Once it finishes fermenting (could be up to 3-4 weeks) it will probably need some time for the yeast to settle out (place in the fridge to speed this up). You might want to sweeten it after moving it off the...

1gal AJ + white grape juice 71+1= 72

Yeah, nitrogen gas is quite stable and not very reactive except under fairly extreme conditions.

My warm-fermented (more like hot-fermented, +80°F) "Belgian Blonde w/ T58 and Cascade. It's alright, but I will probably stick to more moderate (not summer garage) temps in the future.

Oatmeal stout 2032.75 + 1.75 2034.5

Bottled a blonde ale fermented with T58 at 80°F +/- a few degrees in the garage. Definitely got estery banana smells from the bucket at bottling, as well as possibly some boozy fusel alcohol.

Just a thought: could malted rice qualify?

I did a few extract batches (kit and my own recipes) then switched to BIAB. I still do extract if someone who knows me well gifts me a beer kit.

This is my first wine (technically a mead maybe) of this kind, so I can't add much more to what I already posted. Starting with a simple kit/recipe is probably the best route of entry for getting used to the processes and equipment. Good luck!

I saw the email/video too. My first thought was "Must be no-boil w/ pre-hopped extract" but it looks like they do include some kind of hop shot and dry hops (?)

I strained the seeds/pulp today and was able to retrieve about 0.5gal of ruby red (cloudy) liquid. The few unsquished berries I saw looked odd because they had turned yellow due to the pigments diffusing. Tasted a few drops out of curiosity: very tart and yeasty.

Resurrecting this thread from 15 years ago because it provided the inspiration for my wild wineberry wine! Also, I plan on providing a follow up on how it turns out. Combined 1.25lb wineberries, 0.75lb honey, ⅓ crushed Campden tablet, ½tsp yeast nutrient, and one black tea bag in a pot, poured...

Checked on one of the batches I started yesterday and the attached make-shift gas trap. It had completely inflated the cubetainer!

1.75 Belgian Blonde "style" ale (T58 in the +80°F garage) 1.75 Wheat Ale 1848.5 + 3.5 = 1852

Placed 1 gallon of mead in the fridge to crash before racking to secondary. I mostly brew beer - can some of you experts critique my mead process? My notes for this batch are as follows: • 3/8 Made tea w/ 2 black tea bags. Dissolved 2.5lb honey in water to 1gal. 1tbsp bottled lemon juice. ½tsp...

TastyKake Koffe Kake Ale by Victory Brewing. Weird, with definite notes of cinnamon and vanilla, but not actually enjoyable. Down the hatch and move on...

Might not address all points, but I've had success with up the 50% weight of pressured cooked white rice being added to my mash (~50% 2-row).

Final yield of 6L (~1.5gal) per batch. Or even just 3.5L for many meads/ciders. I am essentially the only one drinking what I make and I enjoy being able to rapidly try new things.

Saison and swing set = Happy Father's Day eve!