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Old 08-26-2010, 09:56 PM   #11
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Hahaha, maybe I'll do one too. I got a bunch of 1 gallon fermenters, now I just need to find the time...

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Old 08-27-2010, 06:09 PM   #12
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If you malt your own grain and do the roasting right you can make very good beers with just one type of grain. I have done this many times myself with millet ( the secret is in the malts, but I`ll never tell...) lol

as for the oats idea I dont see why it wouldnt work but I have not tried it.

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Old 08-27-2010, 06:39 PM   #13
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If you malt your own grain and do the roasting right you can make very good beers with just one type of grain. I have done this many times myself with millet ( the secret is in the malts, but I`ll never tell...) lol
Could you at least give a couple of hints? On paper millet looks like a great gluten-free grain and I just started playing with it. Any hints or pointers would be greatly appreciated.
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Old 08-27-2010, 07:06 PM   #14
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Hahaha, maybe I'll do one too. I got a bunch of 1 gallon fermenters, now I just need to find the time...
I have the same issue!

I really need to bottle my Tripel. And I've got 2 of those 1 gallon jugs, waiting for some experiment...
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Old 08-27-2010, 07:47 PM   #15
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I have done this many times myself with millet ( the secret is in the malts, but I`ll never tell...) lol
You might be missing the point of these forums...

In any case, I may not be using all 3 for experiements due to my success with BRS, but I am liking the branstorming session.
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Old 08-28-2010, 06:30 AM   #16
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Could you at least give a couple of hints? On paper millet looks like a great gluten-free grain and I just started playing with it. Any hints or pointers would be greatly appreciated.
Millet is good for a base malt but I have not gotten the malting down 100% (kinda hard to tell if it is fully modified when it is that small)

http://www.scientificsocieties.org/j...4-1303-247.pdf

http://www.brewery.org/library/roastmaltGC.html

google can find about anything but only experience will make a good malt

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You might be missing the point of these forums...

In any case, I may not be using all 3 for experiements due to my success with BRS, but I am liking the branstorming session.
how is the body/flavor and mouth feel with brs?
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Old 08-28-2010, 03:20 PM   #17
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You think that too many starches are going to be left behind? I really thought some alpha amylase would consume most of them...
Remember, no enzyme can work unless it can come in contact with the starches. That's why particle size of carbohydrate grain sources is important and grains that are not malted need to be cracked. Malting works internally and adding enzymes to makes sugars need access to the substance of the grain where the starchs are found.

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Old 08-29-2010, 03:45 AM   #18
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In any case, I may not be using all 3 for experiements due to my success with BRS, but I am liking the branstorming session.
So then the 1st experiment should be 100% BRS...what style shall it be?
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Old 08-29-2010, 05:40 AM   #19
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So then the 1st experiment should be 100% BRS...what style shall it be?
If these experiments are to be useful they need to all be the exact same style, hops schedule, and yeast.

The only way you can tell what is the difference the grain makes and what are the style differences is to keep that consistent amongst all the different varieties. While it might not be always the most interesting beer possible, in this case the fewer variables the better.

Malt: Focus on light-malts so that some accidental over-toasting doesn't throw off the flavors between batches.
Hops: Keep it a fairly mild variety and don't let the hops be dominant, but still good enough that you'll enjoy the final product.
Yeast: Safale US-05 or S-04
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Old 08-29-2010, 07:01 AM   #20
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If these experiments are to be useful they need to all be the exact same style, hops schedule, and yeast.

The only way you can tell what is the difference the grain makes and what are the style differences is to keep that consistent amongst all the different varieties. While it might not be always the most interesting beer possible, in this case the fewer variables the better.

Malt: Focus on light-malts so that some accidental over-toasting doesn't throw off the flavors between batches.
Hops: Keep it a fairly mild variety and don't let the hops be dominant, but still good enough that you'll enjoy the final product.
Yeast: Safale US-05 or S-04
In my experience S-04 is a very clean finish with a great flavor..usually my choice yeast when I go to make a nice pale ale.
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