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Has anyone taken a shot at aging this stuff on oak? I'm considering bourbon barrel 'aging' a few bottles. I like what you did there, trying to better utilize my bubblers for bigger batches. I have a gallon batch going right now, due in December. It it fermenting on Kraken soaked heavy oak cubes.

From last night. Already producing goodness!

Well thanks ChefRex and BGBC for the help. Not sure about the 10g thing (no scale here) but for the batches I do I am going to guess at one cup. Next three batches going in the closet hopefully tomorrow afternoon. 1. 22 cup w/ approx 10oz raisins 2. 22 cup w/ one cup red yeast rice 3. 11 cup...

Thanks! I'm assuming you then add that to your "regular" cooked rice. Correct?

Just add it as is out of the bag?

cooking times in a rice cooker.

Sounds good! I am partial to bonnets and Thai. Be nice If I can figure out the red yeast rice thing now.

I couldnt find anything to tell me whether I was right or wrong, so I just did it. I made the mistake a few brews back of adding nutrient and energizer....never again. Distilled and mineral water only.

Right at the start, boss.

@ 1/2 lb of chopped thai peppers mixed in with the brew. That simple. The smell and taste is there, but no capsacin burn, very satisfying. @9% .

@ 1/2 lb of chopped thai peppers mixed in with the brew. That simple. The smell and taste is there, but no capsacin burn, very satisfying. @9% .

Two 22 cup batches the one on the right is Thai pepper. About nine liters total for the 44 cups.

461 pages... this is insane Sonofgrok and Sarahmc...you two know how to throw a party!! I got hooked on "RW" this summer by a friend who brews traditional beers, and had a batch in his fridge he had no intention to finish. Anyway I am on my third learning batch ( the first was AWESOMESAUCE! I...