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That said, hops are so expensive in Japan I have them send from Holland to save a buck!:-) So I usually just order grains in japan.

Hey Robbie, I'm in Japan, Kansai area. I find advanced brewing a bit expensive but they have a pretty good assortment. You could try sakeland.net as well. Assortment is less but prices more friendly. I mostly order from them.

Just for the record, I have started drinking my first porter as well. It came out great!Everyone who tasted it loved it. I went with 66% pale ale 14% brown malt (oven roasted) 9.5% munich 4.7 % carafa special I (pale chocolate dehusked) 2.4 % light caramel and 2.8 % flaked barley S-04 took it...

Thank you! I'm not one for very precise recipe calculations anyway so that's all fine with me. An educated guess and if I'm roughly in the ballpark I'm OK with it. Out of 40 batches only one I thought was mweh, so it works for me. It's true, beer is very forgiving!

Sorry, my mistake! Just checked How to Brew and he typical malt yield chart shows clearly crystal malts add gravity points too. But this leads me to the next question: if part of these sugars are fermentable and part not, how do you calculate an estimated final gravity of a beer that contains...

Thanks Karanka! I might skip the caramel malts and add part of the hops at 20 min. I always wondered, maybe you can explain, how do you avoid a thin or watery beer with a low og like 1030? One more question came up: how many ppg does brown malt add? I know crystal malt don't add any fermentable...

Thanks a lot! That's all the info I needed!

Right! Had to chew on that for a while. I guess with an OG of 1.047 and apparent attn. of 74% I should be good with about 27 IBUs for a brown porter. Would those be all bittering hops at 60 mins or should there be aby late hops as well? I plan on pitching s04 yeast. Also have us05 but I guess...

I don't mean to hijack this thread but hope to get some advice on what will be my own first porter! Reading this thread I put together a basic malt bill but still have 1 or 2 questions. the grain bill: 65% pale ale malt 10 % munich 15% brown malt(can't get that here so I'll have to roast some...

I am expecting some tangyness from the yeast hopefully not from an infection!

Well I'll be...It IS a style! Thanks for the link.

I'm thinking about brewing a barley ale made with 2-row and munich malt and some hallertau hops and maybe some saaz and fermenting it with danstar munich yeast. Does anyone here have any experience with that? Will it turn out weird? I'm imagining a german ale of sorts. 'no style' is fine with...

I had the same problem. I found the right adapter on amazon.co.jp It's from a company called california patio. it connect a standard japanese 9 liter tank with an american regulator. look for California Patio...

I'm brewing in Japan too. I'm in Kansai area and order everything I need online. It's all a tad overpriced but what the hell. I just wanna brew! The 2 shops with the best selection are 'advanced brewing' (advanced- brewing.com) and brewland ( sakeland.net) good luck! Sent from my iPod touch...

Thank you all for thinking with me. I guessed that one pack of yeast should've been enough. But because i sprinkled it in the wort dry I had second thoughts. The second pack rehydrated didn't help so I guess it wasn't a yeast count problem. I don't use a refractometer and i tested my hydrometer...

Masskrug, with the heatpad temp is about 66-68F. I know its on the high side but its either that or highly fluctuating temps between 20 and 13 ( day and night) and i don't mind some esters in this english ale. So temps stayed around 66-68 the whole time except one night when they dropped to I...

When you say s-04 has an attenuation of 75%, does this mean with an OG of 1,058 I could reasonable expect an FG of 1.014-1.015? Just trying to get a basic understanding.

Sorry, forgot to mention OG. It was 1.058.

On the 12th of Jan I brewed a very simple 2.5 gal all grain BIAB batch of English ale with 4.5 lb of Maris otter, 7 oz. of crystal 150 and 3.5 oz. of dextrose/ maltodextrine brewenhancer. Hopped with magnum and EKG hops. And chose S-04 for my yeast This was my 6th all grain BIAB batch. I Brewed...

Uniondr, Thanks for clarifying that! Will try my first dryhop in my next batch.