Can I assume that as long as the yeast remains sealed in my carboy and isn’t exposed to O2 that I can just stop dumping it and don’t need to clean and or buy new yeast? What about letting it sit up to a month at room temp?
In a fermzilla all rounder.
I needed 1kg for the next batch and took 100 grams out and toasted it. Not sure that it will do anything for the flavor but I got a feeling it won’t convert as well regular rice.
Anyway this looks like a stuck mash in the making. Add lots of hulls ;)
I’m going to do another batch of rice lager but was thinking about toasting the rice before putting it into the mash.
Does anyone know if this will affect the saccharifcation results or is it simply the same as using a toasted barley or other grain?
Made 4 batches in my 65L now and temp overshoot is a problem in my mind.
My biggest complaint is that the damn recirculating pump got clogged on two batches. Never had an issue on my Gen 3 35L. Guess I need to go back to using a hops bag.
Note, if you do get stuck it’s not too hard to tilt the...
Im in China and brew rice lagers all the time. Just cook up 1-1.5KG of rice in the rice cooker. Use rice hulls to keep your mash from getting stuck! No I don’t buy rice hulls, they’re free here ;)
I generally use Sorachi Ace hops.
6gr at 60 mins, 20gr at 10, and another 15-20 hop stand for 15...
So I started measuring mash temp with a insta read and the delta between it and the Brewzilla temp is about 10c. I’ve made 25 or more batches, never paid attention to it and my beers come out fine but……. Should I be be concerned with my mash profile being too low? Does anyone use offsets to try...