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Will be interested in hearing how smoked malt plays out. I'm not a big fan of scotch as much as bourbon, but if it adds some complexity I'd be interested.

I've used a handful of malt in a mason jar and gotten nice malt caramel malty flavor to go with the oak.

Just looking to start a thread on how you manage oaking your spirits. I've tried many iterations of amount of toast, amount of char, temperature to toast American oak, etc. I've landed on using dark toast American oak, charred all over with a butane torch, and soaking in clear spirits at roughly...

I've found that C40 or C75 seem to work well for adding a malt character and flavor note. About a week. -Thinking about starting another infusion thread on other infusions like oak, etc.

Depends on styles you like and area you will be in. My recommendations in Portland proper, not suburbs: Upright, Great Notion, Ruse, Gigantic, Breakside. In near suburbs: Pfriem in Milwaukie, Wolves and People in Newberg.

I just tried it with cheap vodka and a handful of unmilled C75 based on your post. After only a couple of days it had whiskey color and a nice slightly sweet caramel flavor. Seems like it would add a nice element to oaked clear spirits.

You can use the lees as noted above as a marinade. I mentioned this about a hundred pages ago. Google kasusake salmon or kasusake cod for recipes.

Magnum Mt. Hood Sterling Cascade or Centennial Nelson Sauvin

Can't see if there are smaller pieces and flour that have sifted to the bottom of the bag underneath the large kernels on top, but from the picture it looks too coarse. You'll still be able to make beer but might have lower efficiency.

Great company. Last beer I made was a cherry sour.

Have you checked the gravity after the EC-1118 gas worked for a while? After the addition of more sugar and yeast nutrient? Maybe it has dropped but you didn't notice any activity? Good luck with your pulque/pineapple swipe.

I might have distilled old beer/leftovers from bottles/failed beers that had hops in them and the resulting liquor tasted fine. That said, I would typically distill unhopped 'beer' or the like if I was setting out to make a wash to distill.

Makes me think about making beer with koji, like rice wine Imbollinger.

Per the website 8-10 5 gallon kegs I'd love to win a 15# cylinder.

Regardless of location this is a trend. "Old school" craft breweries that were in the first/earlier waves that didn't keep up with or set new trends are falling by the wayside all over the country. When was the last time you bought an Anchor Steam, or a Fat Tire, for that matter?

Based on the beers I've had from the Yakima area breweries I would recommend Bale Breaker and Single Hill. I'm in Portland, though, so a little bit removed from Yakima.

Wow, 1000 liters is a ton of beer. For us Americans about 250 gallons. We're talking about how to save the beer at this point. From treacheroustexan's post quoting Lallemand, maybe you should try to swirl/re-suspend the yeast/bacteria and see if it will kick back in and attenuate more. You might...

Are you using polished rice? If not, likely the outer layers, including bran, give the rice wine a yellow color. All of mine are yellowish too. Not sure if amylase will help, I would think that the mold in the rice balls is sufficient to convert the starch, but I guess it wouldn't hurt to try...