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Yep - while the husk is still on it. Threshed and winnowed polished rice is good for eating, throwing at newly weds, stopping salt from clagging in the shaker, scrubbing the bottoms of odd-shaped decanters and that's about it without some enzymes. Gave up. Went for a walk. Found Bribie's...

@BjornJ It would need to be in effect a minimash. @ Chappo If it's the rice where the grains are black, then they make a funny purple/red colour liquid when cooked too wet (like rice porridge style). Might be visually interesting in a beer. If you're talking about the one with black hulls...

Same number of grains, massive volume difference and enormous price difference. Rice = $2 - $3 / kg for 'normal'. Puffed rice = heaps more (don't know - don't buy brekkie cereals). Cheers - Fermented.

Bugger... Oh well - so much for a quiet day in the home office. Looks like I will go to the Chinese supermarket(s) here in Chinawood... ooops... Chatswood. :P Meh - 33C outdoors and I'm on foot. Oh well. And grab a few kilos of some base malt at the LHBS later so I can have a play. Thanks...

Yes, you're right. If it's not converted, it's just starch and that's begging for a quick infection. Just trying to find a way to do the conversion with the limited ingredients to hand... I've heard of it being done with sucrose but am not sure of the method or the result and my Google-fu...

Last I heard she was working with Sash (I think?) out Penrith way. That might be a place to start if you want her. She did my first one at her old Celtic Dragon studio in Newtown (now you know I'm an old f*rt). I liked her knot work so that was why I chose her. The resulting knotwork wheel...

'Afternoon! I'm thinking to stuff around with rice as an adjunct. I have a fermenter coming empty this afternoon and want to fill 'er up again, despite the warm day. Worse yet, I'm low on ingredients and the car is in for service so can't make it to the LHBS until tomorrow. I have about 2...

S-05 on its own is just fine. I've done it with both all freshly made apple juice, half-n-half with Aldi juice and 100% Aldi juice. Kicks off in 24 - 36 hours, ferments just fine, repitch on 250 - 500 ml slurry and she's off and running again. Quite pleasant after a couple of weeks of...

As with everything in brewing, there's no perfectly right way. There's usually a definitely "won't work" way and then lots of other ways that different folks seem to swear by - part of it truth, part of it legend and the other part fisherman's tales. :) YMMV, etc. After all, there is nominal...

What about putting your pot of kits and bits into the sink with cold water? Change the water every ten minutes. Should be right to go after two water changes, depending on the volume of what's in the pot and the temp of the water going into the mix. Ice not needed. There isn't really a need...

The man who sets up the deal in India is a braver man than I. I tried a purchase of a bulk quantity (500K) of CD-R from a plant who is partially owned by Das Krauts. It was a disaster on timing, pricing, banking, shipping and everything else. Quality was very good, but not worth the pain. Gave...

I'll have a crack at the tea method and the rubbing method too. The Pilgrim is 10.8%, so should have more taste in the tea. I *think* I can identify EKG's scent if it's warmed and rubbed so will give it a go. Moral of the story is to use better labelling... :) Cheers - Fermented.

Thanks guys! Shall take 'em to my LHBS for ID as the total weight is about 300 - 400gm and would prefer not to waste it. Cheers - Fermented.

'Evening! I have a couple of bags of hops in my freezer. I know one is EKG and the other is Pilgrim. However, the labels have worn off. Given the large-ish difference in AA% and flavour, let alone Pilgrim really only being good for bittering, I'm keen not to brew an odd tasting batch as a...

Nah, M is my wife's first name. You've got a good memory! Mum was a typical Anglo mix-up from Kentish, Cornish and Irish bloodlines, so I'm a white boy but spent enough time working in the region to have gone native. B) M came about ten years or so ago from Southern Guangdong (Canton), just a...

Soju is pretty much Korean sake except that the process uses distillation as one of the final stages. You can source it from larger bottle shops like Dan Murphy's but is also often available under the counter from Korean grocers. Nominally around 15% ABV and $9-15 for a 330 ml. Cheers -...

Hello! M is sitting here with me, and as you know she's 100% authentic for the region, so here's her recipe: * Fresh prawns, shelled * Mince prawns finely * Soak black fungus in water about 15 minutes or until it's rehydrated, chop finely and combine with prawns * Add a little potato starch...

Good idea... one more thing to add to my to-do list of experiments! Cheers - Fermented.

I've read that article at Cornell in the past. There are some others which agree with it or similar. I am confident that there is some flavour change after application of heat to the raw juice. It does visibly darken during the heating process. However, I find it's a great opportunity to lift...

@ manticle: I do the juicing skins and all after a quick wash. I might give it a shot, unpasteurised, next time around if the apples look to be top notch rather than the seconds and the like I pick up in Bilpin or at Paddys. Cheers - Fermented.