edwxxx

Recipes 

Hey..
I have been brewing a coupel of GF beer, bur the taste off sorghum syrup is very strong, like iron...

Is it so that sorghum syrup taste like that ??

Next try will be whit ris syrup an a lot less sorghum..

thanantos

Recipes 

Well, if you notice not many recipes are all sorghum around here, but most people use other fermentables cover/compliment the taste of sorghum.

That being said here are some general guidelines people around here use when using sorghum:

1. Add it at flameout or just before. The longer it boils the more metallic twang you will get.
2. Keep the sorghum syrup to 2/3 of your grist or less. A nice hop profile, 2/3's sorghum and the rest rice syrup, rice syrup solids, honey candi syrup, etc. (or some combination thereof) and you'll have a good beer.
3. Some people claim using yeast nutrient with DAP reduces the twang too.

edwxxx

Recipes 

3. Some people claim using yeast nutrient with DAP reduces the twang too.[/QUOTE]

Thanks great info,
but what is DAP in yeast nutrient ?

thanantos

Recipes 

Diammonium phosphate.

The yeast nutrient I use (Carlson) has it in it.

spaced

Recipes 

Kegging. No word of a lie it's the best thing I've done.

I always found my beers were great from the fermenter, then they'd go in bottles for a while and it would take ages to get back to that flavour. Now I go into the keg, force carb and drinking it 24 hours later (within 7 days it's fully carbed).

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

Drinking: Brown Ale
Fermenting: American Pale Ale
Planning: Belgian Spiced Ale, Belgian Triple and a Pale Ale

All gluten free.