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.

I love the just brewing with what you got mentality. I find issues with yeast availability and sometimes I just have to experiment. Great Vid

Great video. Thanks.

Cool to see this come up on the feed. Home-brewing and shining is becoming popular again. must be headed for recession

Very cool video, I have not attempted a Japanese lager before, other than wet packs, It's definitely on my to do list though

I'm just planning ny own Japanese rice lager. I'm going to use Huell Melon hops. Thanks for all your videos, great content lads

This is now on my list to brew! We'll see how it compares to my memory of Asahi.

Do you need a taster? It looks good to me. Great vid!

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.

s23 is a good flocker

Maybe I am biased but yeah fresh home brew will be 100% better. Should have done the dark lager

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!

Hi and thanks for making this channel.
What would you change if you brew it again?

Cheers from Japan''

Are the rice hulls included in the grain bill?

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.

Nice background music. Whats the name please. Watching you from Kenya👍

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!

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.

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 ?

Shouldn't you check the gravity at around 20c?