I like how this has become a rice beer and tools themed thread.That's funny. Didnt even realize it. I guess the harbor freight catalog was the closest thing at the time..Really cool! How did you end up using the rice? Cook and then into the mash?Cooked and added to mash with the cooking water. I did similar to what stpug had suggested, except I broke up the rice with a immersion blender before i cooked it. I also wasnt paying attention and some of the rice burned and stuck to the bottom of the pot while I was cooking it. I probably lost some gravity points on that but at least it didnt have a burnt taste to it. A sake/tea character still sounds good. Would you make it again with less characters. If I do one again, I'll probably will try a rice like basmati to see if the flavor comes through.
My rice lager keg should just about be kicked. I enjoyed it but ultimately came to the conclusion that the sake-tea character was a bit too much.
I have considered doing it again at some point and cutting down the sake and tea by at least 25%. I used 4 oz of tea in in the French press with a full bottle of sake which yielded 16 oz of the infusion. I probably documented that earlier in this thread...