Recent content by CraftySamurai

Yeh I'm not entirely sure but I think I may end up omitting koji from the mash as the temps are too high and instead just rely on those esters being instilled at fermentation. Ie just a western mash as usual. I've only got koji rice as the spores are near impossible to come by cheap and...

Hey everyone, good evening. I was on the phone earlier with a supplier of dried Koji who was helping me out with my koji beer recipe that I have been tweaking before the 2nd attempt and my updating the recipe discussion post on this forum. Anyway he told me the amylase enzymes that are in the...

Any other update on this beer. I used a DIY brew kettle rig that I assembled with some work mates. First brew day with it made me aware of a few issues. Firstly I have a threaded 3000w element that's perminent to the vessel due to grounding the electrical parts etc so to make cleaning easier I...

Baird Brewing Company's Angry Boy Brown Ale, bitter and hoppy and it's a 7%er Bought from Moto London who specialize in sake but have an online show with a tiny selection of beer

UPDATE ON THE BREWING OF THIS BEER: I wrote up a proposed recipe using a combination of two recipes from Greg Hughes book Home Brew Beer. Basically taking the Brut IPA and Rice Lager recipes listing there and adjusting them to how I remembered the beer tasting. I have listed the recipe below...

I will see if I can do one with "matured" sake added at bottling, and one fermented in the same vessel as the beer I reckon thats something I could do with my time and budget. In the meantime I will have a word with the brewer in Japan (link is to their recent post on instagram announcing they...

not made it yet but keen to try. it can be long winded but ive seen some easy recipies. will update this thread as I go about trying to ferment the sake then the beer element too.

Ive just ordered "Wyeast ™ 4134 Sake Yeast" for the Sake element, I have Koji and some Japanese rice ready too. Weyermann® Bohemmian Pilsner Malt as a base, and some pale malt if it needs more. In a nod to the Brut IPA (at least I think it was that) that I had last spring I am using White Labs...

It took me a few years after my first taste of sake (originally I tried either Choya or Doragon sake from a uk supermarket) I couldn't even finish the bottle at the time but now I drink different brands and pay a little more, although I don't mind Gekkeikan or Choya as a basic brand to drink if...

Amazake is a crude sake with little or no alcohol that's served with all the lumps and bumps of unfiltered sake. Personally I wouldn't add ginger to sake but it could do the trick for ya. Just grate a small amount of fresh ginger into your cup to taste. I prefer Sake cold nearly always chilled...

Sweet! Thanks for letting me know I'm excited to start brewing again and two very different beers at that. Also an amazake right now would be welcome with a bit of ginger nice and warming when it's bloody freezing outside.

Welcome :hat:

Also it's all taxes, the quantity that you have to produce as a brewing license holder it out of reach for the homebrewer. The tax laws changed a few years ago to bend a little for some growth for smaller breweries but not enough to allow for real industry growth and the pool of talented well...

Yeh their ferments are great, I am looking forward to getting back there and being able to buy stuff like that easily from supermarkets and farm shops.

Sadly those laws have been in place for a very long time, but at least they are nearly impossible to police. Good job as the fine for producing beer without a license is ¥1000,000 (approx £7090) 😂🥲 I don't think industry giants like Asahi, Kirin, Suntory and Sapporo will allow the type of...