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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Advice on recipe required - Rice malt and Sorghum malt
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Old 01-27-2011, 11:04 PM   #21
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Originally Posted by dorklord View Post
The reason for using yeast nutrient is that BRS (and some of the other GF fermentables) are low in some of the nutrients the yeast needs, so if BRS makes up the majority of your grain bill, you may need to add yeast nutrient.

Sorghum, however, has the necessary nutrients, so if you are using enough of it, it makes the yeast nutrient unnecessary.
Ahhh ok, gotcha. FYI, I've only ever brewed one batch so this is all very new to me.
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Old 01-29-2011, 11:00 AM   #22
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Update. It was brew day today. Put it in the fermenter today, and updated the original post with the final recipe. Will put up more information as the brew progresses. Thanks for everyone's input.

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Old 02-10-2011, 01:54 AM   #23
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Final gravity is 1006. A little more bitter than I was aiming for but still tastes very nice. Into the bottle this weekend to carb up.

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Old 02-10-2011, 12:56 PM   #24
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Final gravity is 1006. A little more bitter than I was aiming for but still tastes very nice. Into the bottle this weekend to carb up.

You might find that the bitterness softens up quite a bit over the next few weeks. Most of my batches that seemed to finish slightly too bitter actually ended up a little less bitter than they should've been when it came time to drink them.
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Old 02-10-2011, 07:56 PM   #25
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You might find that the bitterness softens up quite a bit over the next few weeks. Most of my batches that seemed to finish slightly too bitter actually ended up a little less bitter than they should've been when it came time to drink them.
Thanks, that's some good news. Will report back how it turns out.
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Old 02-12-2011, 08:11 AM   #26
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The beer is now in the bottle. It looked like a nice red-dish tinge in the fermenter before it went into the bottle.

Will update in two weeks when I give it a try.

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Old 02-12-2011, 06:55 PM   #27
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The beer is now in the bottle. It looked like a nice red-dish tinge in the fermenter before it went into the bottle.

Will update in two weeks when I give it a try.
It seems like you bottled this up pretty quick. Only two weeks after brew day doesn't give the the yeasties much of a chance to clean up. I usually prefer to wait at least 4 weeks before bottling, but then again I'm still new at this.

I hope it turns out well though.
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Old 02-12-2011, 08:29 PM   #28
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If the gravity was low enough he ought to be okay. Some of mine I turn around in 14 days, some I let go a little longer.

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Old 02-12-2011, 10:18 PM   #29
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It seems like you bottled this up pretty quick. Only two weeks after brew day doesn't give the the yeasties much of a chance to clean up. I usually prefer to wait at least 4 weeks before bottling, but then again I'm still new at this.

I hope it turns out well though.
Had I let it sit for longer it definitely would have cleaned up more, but I'm eager to drink it and brew the next batch (which went in last night).
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Old 02-14-2011, 12:55 AM   #30
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I think 4 weeks is way too much-you can start to have problems with that unless you are lagering. I let ale ferment (usually 5-7 days to complete w DAP) and then set a couple of days with finings/dry hop, and keg it. Its green for a couple of days and then cleans up quickly. 3rd day is pretty nice, comparable to a barley based beer! But the timing really just my preference, to each their own.

But I really think that you must add some DAP nutrients to sorghum, I believe this is why you get the sharp metalic flavor from it, use DAP and you will get little or no bite. BTW I mean 1 or 1/2 tsp of DAP per 5 gallon batch. Not the winemakers 1 tsp per gallon!

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