homebrewandbeer.com

I was browsing through the Homebrew shop on the weekend, deciding what to buy for my next brew, when I noticed a Sake brewing kit. When I say kit, it looked like a sachet, but apparently has everything you need to make Sake.

Just curious if anyone here had tried making Sake? If so, how did it turn ...

I've bought koji-kin (also called koji-tane) from there before. I had mixed success making it. It's a bit finicky to grow the spores healthily on rice without getting any other foreign mould happening too. It's also difficult to get a proper penetration of the spores into the center of the rice ...

The usual recommendation for slowing or stopping the yeast is to refrigerate your brew when you are happy with the balance of sweetness/dryness and alcohol.

However something I've thought about but haven't tried is pasteurization. I think these juices are actually pasteurized when you get them ...

I've had a few serious cracks at making sake. If you are still interested, post back here and I'll be happy to discuss my experiences with you.

Most ppl have an esky between 20-50 litres lying round that they can convert into a mash tun which is very simple then all you need is a few attachments, pot and a burner.

My setup is as follows:

20 litre round willow esky ( $60 from bunnings)
40 litre ally pot ( $105 from local HBS)
4 ring ...

No I haven't, the Rice Malt is quite weak in flavour so you'd need to do something to add some decent flavour and sweetness too it. Molasses may help it, I wonder how the alcohol content will turn out..

I've used it a few times for Asian style beers but I wouldn't bother again. I feel that fermenting the (usually) unfermentables gives it a bit of a strange twang that it could do without. I'll probably just used some dextrose instead in the future.

To resurrect this, has anyone got any tasting notes and recipes on any asian style beers brewed with rice malt?

I am doing one soon and want to know how ricey to make it. Also tossing up the dry enzyme, thinking of not adding it and using some dex to keep it thin and watery. Probably opt for 34 ...

I was in Japan about 6 years - Sendai, Yamagata, and Tokyo.

As for the beer recipes I posted forget it. They were nothing like an Asahi or Kirin. Afromaiko reckons he has a recipe from some book but hasn't shared it :cry: Bad Afromaiko!! :? Come on spill the beans and whether the recipe is any ...

Could also try Rice Malt Extract, it's intended as honey substitute for those with allergies etc, haven't checked the label for hidden anti-vegetarian ingredients but it might be worthwhile looking into. You can get it from large Coles supermarkets, health food stores, and Brewcraft sell it too ...

Just a quick update - the Kirin is ready and I've drunk a few bottles of it. I haven't had any store bought Kirin Ichiban (my usual fave Asian beer) or Kirin Lager for a couple of months, but this tastes like Kirin to me.

I think I'll be making this regularly from now on, and perhaps even attempt ...

I'd say get cracking on another brew to drink now, but put the suspect brews away for 3 months and reserve your judgment until then.

So you can waste more time and money?

Get some new bottles detox the fermenter and clean the taps is my advice.

Obviously they should always properly sanitise ...

I'd say get cracking on another brew to drink now, but put the suspect brews away for 3 months and reserve your judgment until then.

G & G are happy to do internet or phone orders and their postage is reasonable too. Give them a call/email if you can't find the item on their site.

tazman67 wrote:I used a Muntons Blonde for my Asahi clone, ditched the yeast, and used Saflager W-34/70

Yep, I second the 34/70... or if you are using liquid try the Wyeast 2007 Pilsen Lager Yeast.

Don't use the S-23 unless that's all you can find, it's too fruity for this.

The Clone Brews book has a recipe for Kirin Lager, it can be bought from Amazon.

http://www.amazon.com/Clone-Brews-Homebrew-Recipes-Commercial/dp/1580170773/

There are extract, partial and all grain recipes.

There is also a recipe for Asahi Dry Draft Beer and Sapporo Black Stout Draft... (and ...

You'll be happy to find out that Bitter Orange Peel is now available from Grain & Grape in Melbourne at $3.95 for a 30gm pack. They also sell a similar pack of sweet orange peel if that is more up your alley.

"From Curacao Oranges from Belgium. These are dried, not candied & are used in Belgian ...

I use a texta on the top of my crown seals, or a chinagraph (white pencil) on the black pet bottle tops. The so-called removable stickers are useless. I tried them, removable dots, but they just started to lift and come off by themselves after a few weeks. Putting any permanent stickers on there ...

See this calculator for how much of different sugar types or malt to use.

http://www.geocities.com/lesjudith/Alco ... lator.html

Hi,

i'm having great difficulty trying to figure out how to create a tsingtao/chinese beer... and i keep coming back to the idea of RICE! (well i've got some rice malt extract from coles but close enough). I've been thinking a pilsner just with the rice added, using a great ESB 3kg kit i picked up ...