Originally Posted by anemic
so as a standard practice with every sorghum brew, one might add 5 to 8 oz maltodextrin for body and 1# of rice extract, to assure success?
Those two are simple ways to fill in some gaps that cause differences between barley and GF beers.
GF beers typically are drier than the barley counterpart, so maltodextrin helps with that.
Sorghum tastes funny, so rice extract helps with that.
There are probably better ways to combat these, but this is a good place to start.