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Old 05-07-2008, 12:43 PM   #11
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Originally Posted by Kimsta View Post
How would fruit go with this recipe? I have a friend with celiac's as well and she loves wine. She would be interested in how it would taste with Rasperries, etc. It'd get her to try some decent beer for a change.
I had never thought of this! This is a great idea. I think next time I would definitely pursue this idea. Maybe some strawberries or apricots. Or Raspberries in your case. I would probably lower the succanat sugar in the recipe. The succanat is a little strong on molasses and rum flavors. Although with the right fruit, it may not matter...
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Old 05-07-2008, 12:46 PM   #12
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I'd be interested to hear your opinion of the sucanat. I got mine at the local hippie grocery store...they have it packaged and bulk.

In my "tripel", the sucanat lends a rum-like sweetness that really comes out as the beer warms up. IMHO, I think sucanat is quite a bit different than some of the other sugars.
Yeah the succanat is different, but I really like it. I got mine at the health foood store as I posted and I was thinking of keeping it as a stock sugar in my house for other uses. It does have a rum flavor but I also pick up some molasses in it to. I hope it doesn't overpower the beer!

I definitely keep this thread up to date as the beer progresses. Last night found airlock out of control again, but little or no krausen. So far so good.
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Old 05-07-2008, 01:36 PM   #13
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I think my next batch will be a sorghum beer so i'll throw up a recipe when it's time! Most likely will use frozen fruit since nothing is in season yet. Does sorghum itself lend a light colored beer, or does it come out brown/heavy?

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Old 05-07-2008, 03:00 PM   #14
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Does sorghum itself lend a light colored beer, or does it come out brown/heavy?
Extremely light color! The syrup from NB that I used came out extremely light in color. The succanat sugar added the color, which wasn't much.
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Old 05-08-2008, 05:16 AM   #15
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I ordered the ingredients (malt syrup, hops and yeast) from Northern Brewer. The syrup, hops and yeast is $18-$20. I ordered stuff for my wheat ale at the same time so I had it all shipped for the brew saver special of $7.99 (I think that is the cost?). So not bad on the cost from NB.

The succanat sugar I got from the health food store in town. I want to say that was $4 - $5 for a 2 .lb bag. And then the Orange Blossom Honey I got from the local supermarket at $3 for a 12 oz plastic bottle. Worst case, without shipping costs, is $28 - $30. Not bad...
Thanks for the tip Not bad at all I must say
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Old 05-28-2008, 03:15 PM   #16
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Update:

I did not use a secondary. I got busy with work and house repairs so it sat in primary (better bottle) for three weeks. I bottled on Saturday 5/24. Taste from primary into the bottles was a light beer with a tiny cidery flavor. Coming form the succanat sugar?? I'm not sure.

Just have to wait until it matures in the bottle to see what it'll be.

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Old 05-28-2008, 08:58 PM   #17
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Doing gluten-free beers this way will get you drinkable brews but not great ones. You really need to make your own GF base + specialty malts to get that "real" (malty) beer flavour, although it still won't be quite like a barley or wheat-based beer. It's an awful lot of work and the brewing process is long/ complicated but it's worth it, for me anyway. Here's a good resource: http://www.sillyyak.com.au/gfb/index.html

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Old 05-28-2008, 09:12 PM   #18
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I have a nephew who has Celiac's. He is 18 now and I promised him a batch of gluten free beer for his 21st birthday, so this is great info. I will save the recipe. Who knew there were some many people who were gluten-intolerant?

My question is this - subjectively, how is the taste? Is it adequately "beery" for an average beer drinker? Or is it one of those brews that we try at a beer tasting, where we conceal a grimace and pronounce it to be "interesting?"

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Old 05-29-2008, 05:57 PM   #19
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I would just like to add this to the conversation for anyone brewing for someone with an extreme gluten intolerance like celiac disease:

MAKE SURE YOUR YEAST IS GLUTEN FREE

Most yeast is cultured using barley or wheat, so be careful.

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Old 05-29-2008, 06:07 PM   #20
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Most yeast companies I know of use molasses to grow yeast. It is a cheap by product of sugar making and has been used for years.

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