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  1. M

    Sake - Steaming rice at 8,200'

    Just looked at the ingredients of the yest nutrient that I added to the moto -- that's probably where the ammonia is coming from.
  2. M

    Sake - Steaming rice at 8,200'

    Thanks. Do you know if it's normal for the Moto to be smelling like ammonia on the second day? Slightly concerned...
  3. M

    Sake - Steaming rice at 8,200'

    "Cooked" as in something that would be good to eat? I steamed for 65 minutes and it was still far chewier than I would want to have for dinner. it did lose the crunch, though.
  4. M

    Sake - Steaming rice at 8,200'

    Following the method detailed on the Taylor-Made AK site. It says to steam the rice for 45 minutes -- at my altitude that results in a firm, almost crunchy texture. Wondering how long to steam the rice --- can anyone describe the texture of the rice when it is ready to pull out of the steamer...
  5. M

    Stuck Tripel

    Is it advisable to oxygenate again when adding the Fermaid?
  6. M

    Stuck Tripel

    Thanks everyone for your input -- I appreciate it.
  7. M

    Stuck Tripel

    On 12/18/2010 I brewed Strict Obervance Tripel from "Brewing Classic Styles". If I had looked the forum beforehand I might have tried a different recipe -- looks like a lot of others have had trouble with it. The pitching temp recommended in the recipe seems awfully low. My OG was 1.100, a...
  8. M

    Pliny the Elder - not attenuating

    So I could dry-hop it in secondary. Should've taken a gravity reading first, though. Wasn't thinking!
  9. M

    Pliny the Elder - not attenuating

    Any need to aerate again? Racking yesterday added some air, but I probably won't be able to get more yeast into it until Sunday.
  10. M

    Pliny the Elder - not attenuating

    Full-boil. Made a 1L starter using 2 vials of WLP001 and nutrient. Aerated wort with pure O2 for 50 seconds. Pitched and fermented at 67 degrees, brought temperature up to 70 gradually over 2 weeks. Temp control was perfect. Recipe: "Hop Hammer" from Brewing Classic Styles. Light LME: 10.9...
  11. M

    First brew - Failure to carbonate

    Thanks for the help!
  12. M

    First brew - Failure to carbonate

    Thanks for the quick reply. It's ale yeast. I'll bring it in from the cold and see how it goes. I think I need to buy a newer book.... Thanks!
  13. M

    First brew - Failure to carbonate

    OG 1.050 FG 1.014 2 weeks in primary (67 degrees) 1 week in secondary (67 degrees) 2 weeks in bottle (55 degrees) No carbonation, and slight sweet taste is now present (which I presume is unfermented bottling sugar). There is yeast on the bottom of each bottle. Questions: 1. Did...
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