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Old 04-17-2011, 09:31 PM   #1
caburdet78
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Default Brewed my first GF batches today

well I finally did it
brewed 2 different 3 gallon batches of gf beer....hopefully they will turn out good

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Old 04-18-2011, 02:12 AM   #2
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Great, post the recipes if you like the way they turn out.

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Old 05-09-2011, 01:15 PM   #3
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racked and tasted my 2 batches yesterday ...tasted nice so far and can't wait till they are carbonated.

My beers are very murky ...is this normal for gf homebrew?

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Old 05-09-2011, 01:36 PM   #4
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Murky? As in cloudy? Or just Dark?

Which recipes did you use?

Most of mine have been clear, though somewhat darker. Even my lagers are darker. (Though my last lager is still cloudy, but it's only a month or two old, so that won't be ready for a while.)

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Old 05-09-2011, 01:45 PM   #5
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Cloudy in the siphon tubing ...probably should have used irish Moss

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Old 05-09-2011, 08:14 PM   #6
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Quote:
Originally Posted by caburdet78 View Post
racked and tasted my 2 batches yesterday ...tasted nice so far and can't wait till they are carbonated.

My beers are very murky ...is this normal for gf homebrew?
Mine are usually murky until they've been in the bottle for a couple of days. Then they clear up quickly.
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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 05-10-2011, 01:36 PM   #7
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would it hurt to add some Pectin Enzyme or should I just RDWHAHB

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Old 05-10-2011, 05:43 PM   #8
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Hey neighbor, murky beer still tastes good. I would hold off on the enzyme and just let them sit as long as you can stand it. After bottling, let them sit in the fridge further if still cloudy. Murky or not, you still are going to have a nice beer.

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Old 05-10-2011, 08:34 PM   #9
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Also what was your recipe?

And what yeast did you use?

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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 05-11-2011, 11:49 AM   #10
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used two recipies I found here in the gf thread

1.
2.5 Gallon:

3.3 lbs. Briess White Sorghum Syrup (
1.25 lbs. BriesSweetTM Brown Rice Syrup (45 high)
3 oz. Grandma's Original Unsulphured Molasses

Willamette Hops
Fuggle Hops


used Dry Nottingham ale yeast for both

2.
2.5 Gallon:

3.3 lbs Sorghum Syrup (15 min)
0.7 lb Buckwheat, roasted (40 SRM)
0.7 lb Millet, Roasted (40 SRM)
5 oz Maple Syrup (35 SRM)
5 oz Blackstrap Molasses (80 SRM)
4 oz Dark Candi Sugar (275 SRM)

Fuggles, pellet 4.8% (60 min)
East Kent Goldings, leaf 4.2% (15 min)

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Last edited by caburdet78; 05-11-2011 at 02:13 PM. Reason: additon to post
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