hotstack
Active Member
Hello from Tokyo Japan. Did a quick search and there doesn't appear to be too many of us here.
About me. Originally from Seattle, WA, I have been in Japan ~10 years and work for a software company here.
Brewing history. My first "brewing experience" was at the Hitachino Nest Brewery in Ibaraki prefecture (an hour or two from Tokyo by train) with a couple good friends. For some money, they will allow you to brew a beer (up through pitching the yeast). They will then send it on to you once they do the secondary/bottling.
There we brewed a White Ale and a Sweet Stout according (pretty much) to recipes they had and utilizing the professional brewing equiptment there. It got two of us excited to try it out ourselves.
So we promptly forget about that over the course of drinking the 4 cases of beer we made and don't come back to it until late 2008 when the same friend as above purchased, with the SWMBO's (I only think I know what this stands for) approval, a starter kit from one of the 2 online brew shops that I know of here in Japan (more on the availability, or lack thereof, of supplies/ingredients later)
I was there for the inagural IPA brewing and was officially hooked. I spent the next 3 or 4 months convincing my SWMBO that brewing beer in our condo unit was a safe prospect, NO, a good idea even. She wasn't convinced, but eventually relented under the constant weight of my incessant whining. I got the identical kit my friend did except with Weizen ingredients instead of IPA. It was too close to Christmas though, so I put off the brew for a bit.
Some time between then and now I helped brew another beer (Vanilla Stout) and went home over the holidays to visit some true blue LHBS's in the greater Seattle area (finding that one even ships to Japan.. SCORE.. well kinda anyways) and pick up some trinkets and hard to find ingredients (well at least in Japan)
Last weekend I brewed my first beer in my kit. The Weizen. It was much easier than I expected. I cheated and used Star San for all the sanitization (I wanted to try it with bleach once to see how bad it really was, but wussed out). Within 4 hours of pitching the yeast my airlock was bubbling away and 3 days later still is. Sweet.
I will try to use the search function before asking stupid questions. If there are more of us Japan/Tokyo-ites around, look me up.
About me. Originally from Seattle, WA, I have been in Japan ~10 years and work for a software company here.
Brewing history. My first "brewing experience" was at the Hitachino Nest Brewery in Ibaraki prefecture (an hour or two from Tokyo by train) with a couple good friends. For some money, they will allow you to brew a beer (up through pitching the yeast). They will then send it on to you once they do the secondary/bottling.
There we brewed a White Ale and a Sweet Stout according (pretty much) to recipes they had and utilizing the professional brewing equiptment there. It got two of us excited to try it out ourselves.
So we promptly forget about that over the course of drinking the 4 cases of beer we made and don't come back to it until late 2008 when the same friend as above purchased, with the SWMBO's (I only think I know what this stands for) approval, a starter kit from one of the 2 online brew shops that I know of here in Japan (more on the availability, or lack thereof, of supplies/ingredients later)
I was there for the inagural IPA brewing and was officially hooked. I spent the next 3 or 4 months convincing my SWMBO that brewing beer in our condo unit was a safe prospect, NO, a good idea even. She wasn't convinced, but eventually relented under the constant weight of my incessant whining. I got the identical kit my friend did except with Weizen ingredients instead of IPA. It was too close to Christmas though, so I put off the brew for a bit.
Some time between then and now I helped brew another beer (Vanilla Stout) and went home over the holidays to visit some true blue LHBS's in the greater Seattle area (finding that one even ships to Japan.. SCORE.. well kinda anyways) and pick up some trinkets and hard to find ingredients (well at least in Japan)
Last weekend I brewed my first beer in my kit. The Weizen. It was much easier than I expected. I cheated and used Star San for all the sanitization (I wanted to try it with bleach once to see how bad it really was, but wussed out). Within 4 hours of pitching the yeast my airlock was bubbling away and 3 days later still is. Sweet.
I will try to use the search function before asking stupid questions. If there are more of us Japan/Tokyo-ites around, look me up.
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