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The awesome Lost In Fermentation blog has an "article" on some no-rinse sanitizer, bleach substitute... Road-testing Sakeland’s no-rinse sanitizer That site, not by me, is all about brewing in Japan and is a great resource... Personally, I imported some Star San on my last trip to...

Awesome. I don't know what I would do without the helpful people here... probably be less drunk.. :cross:

This sounds like an awesome way to try this out. Any word on exactly how much to take out so that the sugar fits? i.e. 1 gallon would need 2/5lb (6.4oz or 181g) of Dextrose (Corn Sugar)... That isn't very much... maybe just a small drink worth? How much of the yeast would you use...

caveat: I have never tried this personally A local microbrewery here in Japan (Hitachino Nest) puts whole beans in the secondary. I can say with a good deal of confidence that their Coffee Stout is (was.. it is seasonal I think) awesome. All that being said, I have no idea how much...

I put oatmeal in a brown ale... better than I expected. Would probably do it again, but actually follow the recipe this time. :drunk: (oats were supposed to be roasted in my recipe, and I didn't roast them, just threw them in the mash) Nice smooth taste. Still a bit green though (only been...

Hmmm, one of the Lavlin's maybe... Montpellier Narbonne Burgundy Maybe I will start with a tiny 1-gallon or something batch (i.e. brew it in the bottle it came in? Thanks for the help everyone.

Oh hell yeah. Welcome. There are a few of us around. There is at least one more not on this forum who brews almost every other week in his apartment in Tokyo. That blog of yours is an awesome resource. I am in awe. Thank you.

2.5 Gallons of Weizen 2.5 Gallons of Oatmeal Cookie Brown 2342 + 5 = 2347

Thanks for all the help everyone. Maybe I will have to try it out... :tank: Runyank, don't suppose you have a name for the wine yeast you used? I am in Japan and my yeast selection is pretty limited... I can get Montrachet though. Cote Des Blancs, Pasteur Red, Premiere Cuvee, Pasteur...

Runyank, Apfelwein, in the Kitchen? This is something I have been wanting to try for a while now. I hear that the initial fermentation stinks something awful though (rhino-farts I think is the technical term I have heard). How do you do it? Is the initial fermentation (first few days...

I +1 the oxyclean. I use second hand bottles 'all the time' (being subjective as I've only brewed twice... but most of those were second hand bottles)... The big 500ml sizes that are all over Japan (Asahi, Sapporo, Suntory, etc) are awesome for this.... The oxyclean has gotten off even the...

Not sure you would get much conversion just steeping him either... ;) On topic: I did Deathbrewers Easy Partial Mash with one large pot and one tiny pot (normally for boiling pasta)... Basically, steeping and partial mashing aren't that far off... just kinda like steeping more grain...

The game starts at 8:30am Monday here in Tokyo. I was planning to take the day off to get this small piece of Americana and brew a beer. From Radical Brewing, the Oatmeal Cookie Ale is what I was thinking of.

Thanks for the reply. I will maybe have to give the all grain a try. I think I understand the reasoning behind it, but we'll see. Relax, have a home brew, right? One last question, can I toast already crushed grains? Or should I get half a pound of whole grain, toast it, then use a rolling...

I have brewed my first beer and it is going into bottles this weekend (a very simple weizen kit). For my next foray, I really wanted to try something that I read in the Radical Brewing book, but unfortunately, my choices for ingredients are limited to say the least and I have some questions...

Shops that ship internationally, specifically to Japan. I am originally from Seattle and talked to the guys at Cellar Homebrew... they ship to Japan. I searched the thread and it appears that morebeer also ships internationally. If there are others, please let me know. There are really...

Please keep us informed. I have been planning a toasted oatmeal + brown ale recipe that I got from the book Radical Brewing. I too am planning on the DeathBrewer partial mash when I get my act together and get the ingredients together... tons of substitutions are needed due to lack of stuff...

Wow, I was thinking about posting almost exactly the same thread (and may still as my recipe is different)... if there is someone out there that can help, I too am interested.

I got most of my new stuff from both The Cellar (in Greenwood) and Mountain Homebrew (Kirkland). I don't remember The Cellar having the Better Bottles, but I may be mistaken. Mountain Homebrew definitely does as I stuffed one into a duffle-bag for the return trip to Japan :) Prices both...

Thanks everyone. The beer scene really isn't that bad here. Yes, we have our Bud clones (Kirin Ichiban-shibori, Asahi Super-dry, Suntory Malts, etc), but they serve their purpose (nothing quite as refreshing as a really ice cold 'any of the above' on a hot and humid day) For micro-brews...