I was just browsing trying to find why my first sorghum brew started fermenting so quickly! It started bubbling within an hour or so, was bubbling pretty fast within a couple hours, and overnight it slowed and pretty much stopped. I thought maybe sorghum extract goes FASTER than barley. Thoughts???
Brewed Jan 8, 2012
3.3 lb Briess White Sorghum Extract
1oz fuggles hops
0.5oz Mt. Hood hops
Danstar Nottingham yeast
Boiled for an hour, with the fuggles added at 45 min left, first 0.25oz of Mt. Hood at 10 min left, the rest at 1 min. Rehydrated yeast while boiling wort. Cooled in a sink ice bath to 80 degrees F. Pitched yeast, aerated by shaking. Currently fermenting in food-grade plastic bucket with airlock at ~63 degrees F
This is my first time brewing anything, let alone GF beer.