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Old 01-09-2013, 05:08 PM   #31
igliashon
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It's hard to say; I've never used it exclusively, and most of my usage of it has been in small quantities relative to other grains. That's one of the reasons I want to do a brew that really features it. I know other members here have used it, though...but it seems a lot of those who have don't post much these days.

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Old 01-09-2013, 05:16 PM   #32
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That's cool. What hops did you use? Is there a specific brand you are trying to clone? I am going to hopefully be doing one over the weekend. Going to be using Golding's and fuggles and using a 'normal' bitter recipe but using gluten free grains. Might even add a tad of cascade in towards the end to make it more like a Timmy Taylor's with the fruity after taste.

Let us know how it works out, man. I think that could be good for something like a bitter with the earthy taste to it.

I made a beer out of 'stuff I had left over' about a week or so ago. Also added some ham flavourings to give it a bacon flavour too it. Actually works. Haha

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Old 01-09-2013, 08:05 PM   #33
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Well I don't think this quinoa's gonna turn crystal. After two hours at 145°F, the flavor of the grain has not changed. So I'm just gonna dry it and give it a mild roasting and call it done. Guess I'm gonna have to malt my own!

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Old 01-10-2013, 02:13 AM   #34
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I was listening to the brewing network and they mentioned this site http://www.glutenfreecraftbeer.com/

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Old 01-11-2013, 06:23 PM   #35
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Seen that one before. I didn't really take much notice of it, to be honest.


Doing a bitter tomorrow. Using brown sugar and golden syrup along with my malt and crystal. Using Fuggles and Golding's. will show you how it comes out.

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Old 01-11-2013, 06:28 PM   #36
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That sounds a lot like the bitter I brewed a few days ago, but I used mostly millet with just a small percentage of buckwheat. That site made it sound like buckwheat would give an authentic beer like flavor.

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Old 01-11-2013, 07:08 PM   #37
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Yeah, read another one like that the other day too. To be honest, when ever I have used the crystal type buckwheat, it doesn't have 'the taste' and does taste like a normal beer. Especially when I have used German hops. But when I roast the malt fairly dry, I get 'the taste'.

I might be adding some flaked millet and some maize to clear as well as some Irish moss, of course. Haha

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Old 03-04-2013, 12:00 PM   #38
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Sorry, just to add to this. Following the success of my Buckwheat, I have just tried to make crystal corn. I would say it is kind of a success, but won't know until I use it. Below are some pictures of it.



image-2639717707.jpg



image-1207129589.jpg



image-1123039326.jpg

image-768733200.jpg

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