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I guess what I was trying to point out was that I found something that is locally available. It just doesn't make sense economically to have a bag of rice shipped to you. This stuff is available at Walmart even! I have yet to try it though, so take this with a grain of rice, I mean salt! Paul B

I have found this in my local Asian food market: Hakubai sweet rice. The ingredients are glutinous milled rice. Score! Paul B

If you are using a glass flask you should boil it not just sanitize it. At this point in the process you want everything to be as close to sterile as possible so anything that can be boiled, should be. I hope you tried again and succeeded. I am going to try culturing up some Ommegang this week...

Username: pabaker34 Nice site, well organized.

Strange about the two batches out the boil kettle being different. If the FG numbers are different then you will know that one had more unfermentables in it than the other. The most significant improvement I have made to my process lately is to boil my floating thermometer and note the actual...

Yes, my brew buddy said it tasted like a squash at first. With the Vienna, the flavor has diminished considerably, but it is still there. The Oktoberfest I just made and I smelled it and it smells like a plate of spaghetti or something. Paul B

Have to reiterate the part about making a lot of batches. When you brew with lots of different malts, hops, and adjuncts, you learn what will go well in a batch and what won't. Taste things, smell things, and try to make a variety of beers in different styles. It is fun once you get going! Two...

I have made a couple of batches with pellet Hersbrucker hops now and they are giving the beer a definite vegetable smell. They are fairly fresh, bought them from Hops Direct a couple of months ago and I keep them vacuum sealed in the freezer. I also bought a bunch of other hops from them at the...

Reading through Noonan's (New Lager Brewing, Gregory Noonan) description of the two, DBCG and DBFG, it looks like these are two numbers that are measured in the lab. I think they are two independent numbers in other words. The DBFG indicates the quality of the malt and the maximum potential...

Hi Mike, I tried mine out yesterday and it works great. I waited for the temp to drop to 180 and then started pumping. I used it to cool the wort through my new heat exchanger. I have fairly short hoses (none longer than 4 feet) and they are only 1/2". I kept the head height small as well only...

Hey Mike, I have this same pump with the polypropylene wet-end. How much is the custom polysulfone costing you? Paul

If the body is thin you may want to go higher on your mash temp. What was your mash temp? Paul

Amylase enzyme will help break down any remaining carbs that are left in the beer and get it to finish out to a really low FG. Put some in when you rack to secondary. Paul B

We have been using rice hulls, with great success. I think we have just thrown everything in together, you are going to stir it all up anyway when you mix the water in with it. Paul B

Sounds good. Yes, if you mash at a lower temp you tend to get less body, so it might be a little drier. We always throw a little hot water into the mash tun and slosh it around to heat it up first, then put in the main batch of water. This will get your mash temp up some. Paul B

Is it a sulphury smell, like from dimethyl sulfide (DMS)? I have been giving my lagers a long time to finish out. Like 2-3 weeks primary and 6-8 weeks secondary. Paul B