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Old 09-16-2010, 06:45 PM   #31
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it appears through experimentation with GF certified oats that I cannot tolerate them at all. None of this is buy choice...been a diagnosed celiac for 2 years and was undiagnosed for many years before that.

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Old 09-16-2010, 07:07 PM   #32
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Try bananas then. There is someone around the GF forum that uses them in all of his beers, I've yet to try it though.

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Old 09-16-2010, 07:11 PM   #33
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what exactly do you do with the banana? I am guessing you just chop it up and throw it in the boil.

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Old 09-16-2010, 07:13 PM   #34
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it appears through experimentation with GF certified oats that I cannot tolerate them at all. None of this is buy choice...been a diagnosed celiac for 2 years and was undiagnosed for many years before that.
Let me guess...diagnosed with anemia. Just be glad you live on the west coast...or else you might be dead. I went through this with my mom in Portland about 15 years ago...

You must be really sensitive. Looks like no white labs yeast for you.
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Old 09-16-2010, 07:15 PM   #35
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what exactly do you do with the banana? I am guessing you just chop it up and throw it in the boil.
I think mash it up and throw it in the fermenter...one of us will have to find the link. I think it was Noontime who does it...
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Old 09-16-2010, 07:18 PM   #36
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Here it is:

http://www.homebrewtalk.com/f164/bottling-gf-today-165010/

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Old 09-16-2010, 07:39 PM   #37
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How cool is that?! I'm going to have to pay attention to these GF threads more closely there's some really fascinating things being done to push the limits of GF brewing, and brewing in general. I just popped into this thread because it's a B-Day Brew (since that's in my thought process these days) and stayed because DKershner is such a bloody brilliant guy to read his posts!

Since I like to experiment anyway, a lot of stuff people are doing out of necessity on this topic, gets my creative brewing juices flowing.
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Old 09-16-2010, 07:42 PM   #38
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Thanks for the link to the banana explanation, that sounds perfect. I like a little fruit flavors and a faint banana will go nicely i think.
UDATED RECIPE

Minimash
6#millet
3#red rice
1/2# whole quinoa
mash 145-150 for 1 hour
sparge 165

4#dememera sugar
1# caramelized honey
2# honey
3# Amber Candi sugar
1#5oz rice malt syrup (the size the jar comes in)
1 banana

boil for 2 hours
2 oz Zeus 60 min
4 oz Mt. Hood 30 min
2 oz Cascade 10 min
2 oz Cascade flameout
2 oz Mt. Hood flameout

edit: plus yeast nutrient

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Old 09-16-2010, 07:50 PM   #39
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Originally Posted by Revvy View Post
How cool is that?! I'm going to have to pay attention to these GF threads more closely there's some really fascinating things being done to push the limits of GF brewing, and brewing in general. I just popped into this thread because it's a B-Day Brew (since that's in my thought process these days) and stayed because DKershner is such a bloody brilliant guy to read his posts!

Since I like to experiment anyway, a lot of stuff people are doing out of necessity on this topic, gets my creative brewing juices flowing.
Thanks Revvy, but I really have to point credit towards all these folks in the forum. I'm here to help out my mother, sister, and girlfriend, but I get most of my ideas from people more daring than me that hang out here.

And yes, this is by far the most experimental subforum on HBT.

Cheers to the GF Brewers!
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Old 09-16-2010, 08:00 PM   #40
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soo many new ideas, its great!

edit: in order to keep the OG where I had it, I have to change the 3# candi to 3# 10oz. what are the real differences between the different types of Candi?

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