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Sorry to sidetrack this thread. BTW I live in Yokohama. I am going to hold off on this brew until Sakeland gets some more extra-light LME. Gonna do a SMaSh instead...

Ogri, Thanks for your reply. I noticed that you are located in Osaka. Where do you usually get your HB supplies? I go with Sakeland, Advanced Brewing, and Homebrewing Service (actually I only order StarSan from them). Do you know another HB suppliers in Japan?

I have only a few HB suppliers here in Japan and none of them seems to have any light or extra light LME in stock. The closest I can find is Morgans Beer Enhancer. Can I substitute this in the recipe for the extra light LME?

In that case I consider myself lucky...here's where to get the goods if you are in Tokyo Tanakaya: Mejiro/Tokyo Food, Liquor - Sunnypages.jp

Well, after some searching I found it in Tokyo...the first bottle was a profound experience, that i will never forget. The price was steep (1600 ¥) but it was worth every yen...:ban:

The website for this was pretty bare bones so there was no list of brewers. Here's a partial list of the brewers: North Island Brewery Premium Beer Oni Denestsu Akura Beer Iwate Kura Beer...

As requested a quick report from today: My impression is that for many overseas beer enthusiasts, Japanese craft beer begins at Hitachino Nest...and usually ends there. Well, there were forty-six brewers at today's brew fest and, though they were a few mediocre entries, the overall quality was...

Anyone going? I'll be there from the opening gun at noon... http://www.craftbeerfestival.org//

After tasting some great Hefeweizen in Munich and hearing JZ's podcast on Bavarian Hefeweizen, I am determined to try this as my second all-grain batch. JZ recommended a decoction mash. I am confused about boiling the mash. If its above 170 degrees won't tannins emerge? Rookie question...

I am there for the last few weekdays 9/28-10/1. Will anyone still be around?:mug:

I'm a novice so this was a good learning experience. Thanks guys

So what you are saying is that if I use only the roast barley and the CaraPils I won't get any conversion of the starches in the oatmeal even if I do a partial mash? BTW I used Quaker old fashioned rolled oats that I cooked before I put in the mash (I read that you need to cook non-instant oats...

As I said in my OP I did a partial mash. I did the Oatmeal stout recipe and all went well (though the wort took a while to chill). Amazing fermentation from the 10-12 hour mark. Thank you for the input...

I am liking the oatmeal stout recipe. Any other suggestions are welcome and appreciated. I have heard that if I bring up my partial mash temp up a tad I can increase the body as well. I also have some Cascade leftover but I don't think it matches Oatmeal Stout style-wise.

I have two cans of Black Rock Miner's stout (prehopped LME), 1 K of roasted barley, 500g of CarmelPils, 1K of Muntons DME and a ton of oatmeal. Looking to add some body to this stout and possibly some chocolate or coffee flavors (I have some bakers cocoa) Any suggestions on amounts? I...

Thanks. I would love to have teh option of getting some quality liquid yeast.However, I live in Yokohama, Japan. No local HBS, just some local internet sites. Only one sells Wyeast or White Labs and I need to order liquid yeast from them several months in advance. That is why I am doing the...

Well, paranoia got the better of me. Shelled out $10 for two 12 oz bottles of Saison Dupont, cooked up some wort with yeast nutrient and tossed in the dregs after wiping the mouth of the bottle with sanitizer and flaming it. Peace of mind achieved. Now just waiting for growth. Brewday...

Revy, I may have a chance to visit the brewery so maybe I can get some yeast directly from the source. : )

Rookie mistake. I was harvesting some yeast from a Saison Dupont bottle and forgot to sanitize the mouth of the source bottle. I sanitized the neck and cap before opening the bottle. I opened the bottle, poured 80% of the beer in a glass and then immediately poured the rest of the beer into...

Yokohama is the birthplace of beer in Japan. A small brewery opened in 1870 and later was acquired by a larger distributor that eventually evolved into Kirin. This is also one of the epi-centers of the Japanese craft beer boom. Yokohama ain't just tires, my friend