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I just finished a fermentation of rice wine at ~50°. It was in a wide mouth gallon jar so I would just lift the lid and listen for the rice crispy crackling sound. Once it stopped I bottled. It was about 3 weeks. I believe that someone posted quite a few pages back about the warmer ferment being...

I find for me that 2% water by weight works perfect. So 10lbs grains would be 3.2 oz water. I always let the grain rest for a minimum of 30 minutes in a closed 5 gallon bucket and set my mill at .028. I also mist and mix thoroughly and shake the heck out the bucket every time I walk by it. I...

Oh my the memories, Colt 45 ... Schlitz Bull or how about Mickeys Big Mouth. Those were the days

http://braukaiser.com/blog/blog/2012/09/09/hops-from-a-can/ owly here is something else you might want to read on the hop shots

Thanks chonas! Great info, I didn't realize that. Luckily I was taking the lid of every day and smelling it for rancid smells so I would think it helped with the oxygen.

After reading the OP post more thorough I would agree with madmace54, buy the Chinese yeast balls. You can get these at any Asian market. I am on my second batch of Chinese rice wine. It is a lot easier to make than sake.

During my research I have read on several websites that Lalvin V1116 wine yeast works well for sake, so I just recently picked some up. HBT, homebrewsake.com and the Taylor website you mentioned are the 3 websites I have read a lot of lately on the process. I have made my 2.5 pounds of koji and...

I boiled my first batch of sweet rice also. It was a gelatinous sticky glob of something similar to rice but it fermented out great :) . On my second larger attempt I steamed the rice and though the rice is covered completely in mold there was no liquid after 5 days. It was 4 cups of rice for a...

Thanks, I remember now reading somewhere to try 380.

Would you mind telling me which yeast your buddy uses? I tried both times with WLP300 Hefeweizen Yeast. Maybe I'm using the wrong yeast

http://braukaiser.com/blog/blog/2010/06/04/how-much-effect-does-a-ferulic-acid-rest-have/ I tend to agree with Kai's assessment here. I tried a couple times with no real perceived difference, at least to me.

Now that would be pretty cool. Seems all I can accomplish is blowing yeast all over the inside of my fermentation chamber:mug:

oh and if you look up differences in types of pressure valve's you will find out these work as designed. They are made to control pressure on a constant pressure line at least that is what I read with the little research I've done. I don't know much about pressure systems but I wondered if a...

I personally have tried all 3 that I have seen recommended on many different websites. They all leak, the McMaster Carr prv leaks the slowest. If you notice I have a shutoff valve on mine because of this. And schematix thanks for the help, I think I will try either 4 or 4.5 gallon batches...

1. 1318 is as bad or worse than any yeast I have used, the krausen never seems to go away either. That is why in an earlier post I asked if someone tried using it so I didn't have to be the guinea pig :) 2. I am fermenting at 65. I have a brewpi setup I built and can maintain temps extremely...

The baby drops work great with the 1318 in the starter. 1-2 drops and no krausen. I use a stir plate and I got tired of cleaning up the mess in the morning.

Well I woke up this morning to a clogged gas out line. What a mess trying to fix things. 1318 is a beast when fermenting and is a top cropping strain. Seems like it was definitely not a smart idea starting out with this yeast. Live and learn. 7 PSI and 10 drops of baby anti-gas was pretty much...

I am doing my first spunding as of 2 days ago. It seems to be going well. I am trying to keep it around 5 PSI. I was a little nervous my first time so I added baby gas drops (simethicone) to try to keep the krausen down on this Wyeast 1318, I don't want any poppets clogging. I have to get...

Has anyone ever used Wyeast 1318 with this keg FV spunding method ? I am using this yeast right now and have another 8 pounds of hops to use from last year on some more IPA's :) I have everything built and ready to pressure ferment in a keg but was concerned that 3.5 PSI might not keep the...

Thanks for the reply, I am going to try this Sunday. Would you mind telling me exactly how you do it. I was thinking I would crush a tablet weight out .20 grams for a 5 gal corny and just throw it in. Then do my normal gravity transfer from the bucket spigot to the out post. I have been...