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Old 03-20-2013, 03:15 AM   #11
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Originally Posted by igliashon
Sorghum prominently accents the citrus character of any citrusy hops (Cascade, Centennial, Columbus, Chinook, Citra, Galaxy, Simcoe, Super-Alpha, Sorachi Ace even!), and I've brewed a good few beers that came out tasting like Squirt or Orange Crush at first. It mellows over time--give it a good 3 months or so and see how it does. In the future if you want to use those kind of hops and not get alcoholic fruit soda, use at least 50% rice syrup, and DO NOT LEAVE OUT THE MALTODEXTRIN. In GF beers, maltodextrin is NOT optional, it is MANDATORY. Every beer I've brewed without it, I've wished I had added some. It really significantly improves mouthfeel and head retention, I use at least 4 oz in a 3-gallon batch, and often as much as 8 oz. It never does anything bad, and it seems to always do ...
All good things to know. I think the hardest (or the most exciting) part of learning how to brew is waiting 3-4 weeks to find out how your 5 hours of work turned out.

Thank you for the tips.


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Old 03-20-2013, 10:37 PM   #12
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All good things to know. I think the hardest (or the most exciting) part of learning how to brew is waiting 3-4 weeks to find out how your 5 hours of work turned out.

Thank you for the tips.
Yep, that's why I switched to kegging. Brew, chill, forecarb start drinking

If you've got the space run two fermenters.


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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 03-25-2013, 06:45 PM   #13
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I have almost the same issue. I didn't even use citrusy hops!

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Old 03-28-2013, 03:40 AM   #14
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I noticed you used US-05 also. I wonder if that is the culprit?

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Old 03-28-2013, 04:46 AM   #15
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It ain't the US-05, guys. That's my go-to yeast, I've used it in plenty of gluten-free beers that have turned out superb (though I like S-04 a little more for most purposes). Sorghum just naturally has kind of a citrusy/sour taste to it.

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Old 03-28-2013, 05:19 AM   #16
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Us-05 ferments about as clean as anything else. If your fermentation temps were high that cold also produce some serious citrus flavors, especially with a full sorghum base.

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Old 03-28-2013, 09:30 PM   #17
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Yeah, as I was looking last night through some of the recipes I noticed that US-05 was used successfully on several recent posts.

My temps were about 65-68. Is that too high for Gluten Free? I've used it at that temp for regular brews and it came out very clear.

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Old 03-28-2013, 09:38 PM   #18
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No. Your temps shouldn't determine cloudiness too much. Give it more time to clear. I always use Irish moss or whirlfloc tabs to clear. They work great. 65-68 is fine for most. I've even used s04 around 78 and it will clear but have higher ester levels. The two additions I make to EVERY beer I make are at least 8 oz of maltodextrin to 5 gallons and Irish moss. Yet to have a beer that wouldn't clear in time.

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Old 04-11-2013, 02:42 AM   #19
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I agree sorghum just has the twang, I say lean into it, although I admit I haven't brewed with rice syrup, was never impressed with new grist which seems to rely on it heavily.

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Old 11-19-2013, 12:28 AM   #20
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So, I needed the keg that this was in tonight and went to dump it.
Whoa, what a change! As I poured it out I got myself a big glass. when the foam settled, it was clear and tasted less grape-fruity but still citrusy. A nice strong IPA. No twang! I even left a few sips for my wife when she got home and she liked it!

As I got to the bottom of the keg it was real cloudy and thick. Not sure how long this settling would have taken to clear the lines but I imagine a while. I probably should have racked to another smaller keg but it was too late.

Anyway, this was a success after all and if anyone wanted to try this recipe I would recommend it. I might even have to try it again but make sure I could crash until it's totally clear. I also suspect that this settling held those flavors but that is just a thought.



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