« on: March 09, 2016, 09:03:52 AM »
If it's bubbling then it's holding a seal and there's no reason to change it out at this time.
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Jaggery or Panela is probably going to switched with brown sugar. I think I like the nutrient benefits it will give the wort, ie potassium, magnesium, phosphorus, iron, and calcium. 2 lbs is probably what I am going to stick with, but does anyone know what kind of color contribution it will have?
I think it's an interesting idea although I would consider buying some of the interesting sake rice varieties rather than using regular flaked rice or dosing sake on the backend.Alas, Japanese sake makers are more protective of their rice than German brewers are with their brewing secrets. I'm pretty sure that unless you're actually making sake commercially in Japan, that you're going to have a hard time getting your hands on their rice. Plus, the polishing process that is used to mill down the rice grains is not something that we have access to.
All that said, sushi rice will probably get you the closest.
Any idea what beers this one came from? Mikkeller?
Mesquite smoke has a very strong flavor, so you have to chose a style that will complement it. I would think dark and roasty would be best.