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Old 01-13-2013, 06:27 PM   #121
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I apologize if this is in the thread already, but I couldn't seem to find it anywhere. I've used a couple, and plan to use several more recipes (several found on the forum) that use buckwheat. I want to use BeerSmith to catalog the process given the functionality and everything else, but don't know the stats for buckwheat... has anyone else manually uploaded into BS/BS2?

Thanks a ton!
MGD



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Old 01-14-2013, 02:50 AM   #122
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Malted or unmalted buckwheat?



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Old 01-18-2013, 08:25 PM   #123
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Originally Posted by igliashon View Post
Malted or unmalted buckwheat?
Hmmmm... I was thinking malted when I wrote the original email, but I suppose to the extent someone has the stats handy, I'd love to know both - as I'm not quite educated enough on the topic yet to do the calculations, etc. myself.

Thanks!
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Old 01-19-2013, 03:18 PM   #124
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I would think that the stats are impossible to know with any confidence beforehand. My recommendation is to ball-park it around 34 ppg and maybe a 50-60% extract efficiency, calculate the recipe around that, but keep some extract or other sugar source on hand in case you fall short of your target OG. That's how I do it, anyway. I take a gravity reading after lautering, adjust for temperature and boil-off, and then figure out what my efficiency was based on an estimated 34 ppg. Then I calculate how much sugar/extract/whatever to add to the boil to reach my desired OG.

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Old 11-20-2013, 08:35 PM   #125
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my friend only tolerates gluten free stuff, so every time we go out for a drink, he can only find gluten free beers..kinda sucks.

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Old 12-13-2013, 07:01 PM   #126
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This will help alot thanks!

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Old 02-17-2014, 04:59 AM   #127
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Originally Posted by DKershner View Post
[B][SIZE="3"]

Yeasts that are completely gluten free:
  • All Fermentis Safale and Saflager Dry Yeasts - US05, S04, S33, T58, WB06, etc.
  • All Danstar/Lallemand/DCL Labs Dry Yeast Products - Nottingham, Windsor, etc.
  • Red Star Wine and Champagne Yeast - Montrachet, Pasteur, etc.

Yeasts that are almost gluten free:
  • White Labs Yeast - All including Wine and Mead Yeast
  • This Yeast contains 12ppm in the slurry, a number slightly above the less than 10ppm requirement to be called gluten free. However, the final product (5gal of beer) only has 2ppm.

Yeasts that are not gluten free:
  • Any Wyeast Yeast, including Wine and Mead Yeast

For strategies on how to reduce or eliminate gluten from yeast, see this link.
Where's LALVIN on that scale?

I'm wondering if tree nuts can be used to make brews? I grew up in southern California where oak trees are only outnumbered by their acorns abounding. After removing the tannins they are usually as sweet as roasted almonds. I've often wondered if I could use the unwanted nuts to a brewing advantage. Do you think it would work?
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Old 02-17-2014, 02:44 PM   #128
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Without having used acorns myself, I did a lot of reading on it last year. You can get something out of them, but it is recommended to use white oak, and others that are less bitter. In Central California all we have are scrub and black oak.

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Old 02-18-2014, 07:23 AM   #129
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Quote:
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Without having used acorns myself, I did a lot of reading on it last year. You can get something out of them, but it is recommended to use white oak, and others that are less bitter. In Central California all we have are scrub and black oak.

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Nice. I live in Washington now, and have for the past five years, but I was born in San Luis Obispo. I know a few good white oak spots, though the county has just about every kind you can think of, except maybe garry. Live oak I think is almost as sweet as white, and I know there's more of them in my old area.

Thanks for the help. I'm not going there anytime soon, but its good to know for when I do. I might live up here, but the Central Coast is still my dear, sweet home!

Hope you're getting some rain there.. here it just won't stop!
~BV
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Old 02-18-2014, 08:30 PM   #130
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awesome info here. My aunt is gluten free as her body cant tolerate it. She hasnt had many beers that are gluten free! Now I can brew some for her and everyone to taste!



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