thewurzel

Recipes 

Help please with first slow gluten free recipe

A good friend is allergic to gluten

So this Sunday after brewing a normal 10 gallon batch for my self
we brewed a 5 gallon batch of a breise recipe pale ale

7lbs 8 oz Sorghum extract
1oz cascade 40 min
.5oz cascade 5 min
1 oz cascade flame out
1oz cascade Dryhop (not added yet)
1 pack WLabs california ale yeast WP0001 (no yeast Starter)
( not sure why recipe said notty or w-yeast Gluten free yeast but this what LHBS gave him as they don't sock W-yeast, they did check up and said it was Gluten Free)

Measured OG 1052

Today there is still really no sign of a good fermentation
its sat in basement at 68 degrees
just move it to slightly warmer spot of 70 degrees
took SG reading 1046

should we be using a yeast nutrient or some sugar in the recipe to help dry it out as I have seen in other posts.

Any help with this would be most appreciated.

david_42

Recipes 

Sorghum seems to ferment slower than barley malt and you didn't make a starter. The gravity is coming down, so I'd just let it run for a couple weeks.

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thewurzel

Recipes 

Its actually going fine now
just slower to start than i had expected

Another question does GF beers drop bright like regular beers.
from the pics i seen on the recipe pages here they all seem a lot more cloudy. is this normal and expected from GF beer?
how about cold crashing during or after secondary?

don't really have much time to experiment right now as friend wants the beer for Xmas
going to bottle 1/2 for later drinking and use 2.5 gallon keg to force carb the other 1/2 so it drinkable by xmas.

KevinM

Recipes 

Not too sure how to answer that one. Yes, they can be as bright and clear as regular beers. Most of mine have been crystal clear, no protein haze, no starch haze, no yeast haze.
It's going to depend on the flocculation of the yeast, as well as if you decide to use any clarifiers and if you cold crash to drop the yeast. Pretty much the same variations as normal beer from what I hear.

Some of our cloudier ones tend to be more experimental, usually those with items that will create a wheat-like haze. My orange & coriander nonwheat wit is cloudy, as is my chocolate ale for example, even though they've been chilled since Feburary.

I've not used that particular yeast, so I couldn't tell you my results from it.

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Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

Satisfaction

Recipes 

I've used a standard dose of Irish Moss to the boil, that clears up the haze you are describing.

spaced

Recipes 

Always yeast a gluten free yeast nutrient, 1 teaspoon. I do this every time and it ensures a good ferment. I don't even do a starter, I just throw in the yeast and it sorts itself out.


A few ways to improve this

* Whirlfloc in the boil
* Gelatine before bottling
* Racking to secondary

I find even when my beer is a little cloudy going into bottles, it clears up really quickly in the botte (say 2 days).

And it's nice of you to brew for a friend. That's exactly how I got started, a friend brewed for me, showed me it was possible and now I'm hooked

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Raspberry Trappist Ale and a Belgian Tripel
Bottle conditioning: Orange Peel Pale Ale
Fermenting: Easy Street clone and an all Chinook IPA
Planning: IIPA and a Pale Ale

All gluten free.

dorklord

Recipes 

They usually clear up pretty good for me.

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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

thewurzel

Recipes 

well that all looks good
cant wait to see how this 1 turns out
and then start experimenting with GF beers for my friend.
I guess we will brew one every once in a while

Thanks for all the help

Sebeer

Recipes 

May I ask how long you had this in the primary and secondary?

Thank you!
Seb

dorklord

Recipes 

It was in primary for 6 weeks and a couple days. No secondary.

__________________
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...