I use 34% Woollies long grain rice cooked in a rice cooker in 2 batches and get 78% efficiency. I live in a regional area and freight costs are through the roof. Using rice from the local supermarket helps.
@flyingwombattv
27 күн бұрын
Yeah I reckon next time around I’ll have a crack with actual long grain rice, go the more traditional route
@NoMusiciansInMusicAnymore
24 күн бұрын
@@flyingwombattv I'd be really keen to see that happen!!
@minhlouis3750
6 күн бұрын
I added some alpha amylase to a 47% rice lager 😂 got VERY good effiecency ( 88% ). Better than my usual batches.
@Wind_Ninja_Jubei
27 күн бұрын
Maybe I am biased but yeah fresh home brew will be 100% better. Should have done the dark lager
@flyingwombattv
27 күн бұрын
Ohhh yeah I’ve only had a couple Japanese dark lagers but they were all awesome! Might be a tad warm in Australia now tho!
@SCROWMD
24 күн бұрын
Nah, good move on the rice hulls. Liberty and Lemondrop are good subs for Sorachi Ace if you cannot find. Thanks for the video, enjoyed it.
@flyingwombattv
24 күн бұрын
Cheers mate! Yeah always rather be safe than sorry with a new grain bill
@NoMusiciansInMusicAnymore
24 күн бұрын
Very cool video, I have not attempted a Japanese lager before, other than wet packs, It's definitely on my to do list though
@flyingwombattv
23 күн бұрын
Very worth while mate especially as it starts warming up, it’s gonna be a scorcher this summer I reckon
@FrankGenoBruno
26 күн бұрын
Question about your fermentation- primary was 14 days, then for lagering or secondary did you leave it on the yeast and then transfer to keg ?
@flyingwombattv
26 күн бұрын
Yup we did this in the uni tank, so after primary and diacetyl rest we cold crashed and transferred to kegs (did do some trub dumps but if you can’t it’s not super necessary, sitting on the yeast cake let’s the beer clean up before kegging)
@ronbarnes5354
27 күн бұрын
I remember looking at some Old Sapporo ads and noticed it saying they used only the finest hops from the Hallertau & Czech Republic regions, which made me think Mitterfreuh and Saaz. If I remember correctly Sapporo didn’t develop Sorraci Ace until the mid 80s. I’m definitely not telling you what hops you should be using by any means I just thought you might find it interesting being a beer nerd and all.
@flyingwombattv
27 күн бұрын
Ohhh yeah that is interesting, I’d be really curious to do this all again with identical batches except for the hops, one going sorachi and the other euro hops, would be great to do a side by side
@patrickglaser1560
12 күн бұрын
Only thing I have to add is beer doesn't survive packaging and transportation very well. Don't judge a beer unless you've had it from the keg/tasting room.
@flyingwombattv
12 күн бұрын
Yeah that’s true, but seeing as we don’t have the cash to pop over to Japan for this vid, then bottled is the best we can do hahaha
@patrickglaser1560
12 күн бұрын
@@flyingwombattv respek mang, i'd love to visit japan too, that's why I homebrew, cause grocery store beer is so dissaoppointing
@allengineering
21 күн бұрын
being fairly new to all grain infact brewing in all, i was just wondering if i had sorachi ace how much should i use for that hops as my calculater said using same amount of sorachi as Motueka my IBU went up to 43 so i imagine i need less .Is this true thank
@flyingwombattv
20 күн бұрын
Yup just reduce the hops until it’s comes to around the same IBU’s, start by reducing the bittering addition to drop a lot of it, then if it still needs adjusting reduce some of the late flavour additions, or even play around with the timing of the last hop addition, doing it a few mins later will reduce the time they have to isomerise and produce IBU’s
@allengineering
20 күн бұрын
@@flyingwombattv thank you
@laurenceprantner8618
26 күн бұрын
I have been using a power drill to mash in with a paint paddle for YEARS, it totally eliminates dough balls, and I love it! As far as the rice lager, my water, direct from my stream, is also soft, German style water profile, with sulfate and chloride at 30ppm each, easy stuff. I use flaked rice when I have it, but lately just boil up a kilo of Calrose rice (California brewer here), and stuff it in a brew bag with 7 kg of pilsner malt for my 40 liter batch, mash at 64C for an hour, with 28g of Northern brewer at boil 60, and 28g of Styrian golding at 10, with another 56g of Styrian Golding at flameout. I ferment at room temp with 34/70 or CellarScience German yeast for 10 days, keg and enjoy! Cheers!
@graeme02
25 күн бұрын
Sounds like a plan. Q: Do you include the boiled rice water in the mash?
@flyingwombattv
25 күн бұрын
That’s a real solid sounding recipe, what IBU and ABV are you pulling from it?
@FrankGenoBruno
26 күн бұрын
Question about your fermentation- primary was 14 days, then for lagering or secondary did you leave it on the yeast and then transfer to keg ?
@flyingwombattv
26 күн бұрын
Yup we did this in the uni tank, so after primary and diacetyl rest we cold crashed and transferred to kegs (did do some trub dumps but if you can’t it’s not super necessary, sitting on the yeast cake let’s the beer clean up before kegging)
@filmscorefreak
27 күн бұрын
Great looking brew! I've read in places from experienced folk that the Japanese brewers are on par with the Germans. And yeah, I'll take a Japanese lager over a Mexican one any day. Look forward to the comparisons!
@flyingwombattv
27 күн бұрын
Cheers mate! We filmed it just last night, it’s a tight contest 😉 no spoilers but we’ll worth brewing both. I do really love a good Japanese though, at the very least in the commercial game I find Japanese to be superior to the Mexican counterparts
@brewing8094
27 күн бұрын
I brewed one with a jar of organic 100% rice syrup and Gladfields Light Lager malt with a small mix of Gladfields Pilsner malt for a little more flavour. I went with Wakatu hops, or known as Pacific Hallertau. And some Gladiator for head retention 👌🍺. Good video 👍.
@flyingwombattv
27 күн бұрын
Cheers man, yeah how do you find the syrup impacted head and body versus whole rice?
@brewing8094
27 күн бұрын
@@flyingwombattv yeah was good, definitely saves time as I all way's have a double brew day 🍺👌. It was very clear, I was experimenting with Novalager. The organic rice 🍚 syrup is more expensive then doing a conversion with rice. Another angle, the 🍚 rice syrup I used was 100% organic brown rice syrup. I'm not sure if there would be any difference between organic brown rice vs white rice? Great thing about Gladfields Light Lager malt for that light colour👌.
@paulbehrens5842
25 күн бұрын
I picked up 3Kg of Poha (flaked rice) today from my local Indian grocer to make a batch of Japanese rice lager. I am reducing the bitterness on my recipe this time.
@flyingwombattv
25 күн бұрын
How much rice to barley are you running with? What IBU are you aiming for?
@paulbehrens5842
25 күн бұрын
@@flyingwombattv I have 2/3 pilsner and 1/3 flaked rice. Brewfather indicates 21 IBUs. I don't mind the bitterness but others think it's too bitter. I also use Motueka hops.
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