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Old 03-23-2013, 12:27 PM   #111
dorklord
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Fermentation activity, or airlock activity?

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Old 03-23-2013, 12:59 PM   #112
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I still have airlock activity myself. Haven't taken a hydrometer reading, I usually just give brews three weeks and dispense with the intermittent checks

Edit: so I stopped being lazy and took a hydro. Apparently the airlock activity was dissolved CO2. It's sitting at 1.012 right now which according to iBrewmaster is where it should be. It tastes absolutely fantastic. Way way better than I was even secretly hoping for.

I'm cold crashing it overnight and will be bottling tomorrow. I'll post back with SWMBO tasting results.

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Old 03-26-2013, 06:12 AM   #113
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When you say you do a 3 gallon batch, what is your initial boil volume? Do you top off to 3 gallons? Based on trub, loss from hops, etc, is your final bottling volume around 2.5 gallons?

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Old 03-26-2013, 04:44 PM   #114
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3 gallons is what ends up in the fermenter, give or take. I usually start with about 3.75 gallons of wort, maybe 4 if I'm doing a longer boil, and maybe more depending on how much hot break and hop matter I expect to end up with after the boil. For extract batches, there's usually very little trub, so 3.75 gallons is usually about what I start with. After fermentation, I usually expect to lose about a half-gallon to trub, so I typically end up bottling 2.5 gallons. My all-grain beers tend to finish with a ton of trub, and losses up to a gallon are not uncommon.

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Old 03-28-2013, 08:14 PM   #115
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I found the negative reviews surprising! I brewed igliashon's recipe with a few relatively minor tweaks and came out with very good results. It does not taste like a non-GF beer obviously, but it definitely tastes A LOT better than most of the commercial GF beers out there. Plus its a stout...havent found one commercially made yet!

Here is how my final recipe differed from igliashon's original recipe, and what I will change in batch 2. Yes I will definitely make this again for my wife who is GF and enjoys this beer.

-Added 1/2 lb of home sprouted, roasted and malted buckwheat
-Added 1/4 lb of toasted & malted millet
-I only steeped the grains for 45 min (next time I will do full 60 min for more flavor)
-I added the 3 lb sorghum at the same time as the 180 Dark Candy, then brought to a boil. This was by accident...not sure how this affects flavor...any ideas?
-Added 1 Tablespoon cocoa powder to boil (MISTAKE the chocolate flavor fermented out with the CO2 and left too much bitterness. Next time I will had some melted bakers chocolate mixed wtih wort into the primary fermenter...if at all)
-THE BEST thing I did was added 16 oz of strong Cold Pressed coffee to secondary 24 hours before bottling. I definitely recommend this if you like Java stouts, or coffee flavors in your beer. It adds a strong pleasant coffee nose, and flavor to the beer. Cold pressed coffee should not add biterness. Definitely going to repeat, with maybe a little stronger coffee to add just a bit more flavor
-Next time I would cut down on the amount of bittering hops, there is a strong bitter flavor a bit too bitter. (Does this have anything to do with my mistake of adding sorghum too soon?)
-I would boil for only 60 min.
-Focus the hop editions on 5 min or flame out.
-Oh, I also added Maltodextrin for body. Not sure how much this helped.
-Next time I want to add Lactose to add body, creaminess, some sweatness.
-Finally, it was in the fermenters for a total of 4 weeks. Bottle condishioned 2 weeks. Definitely mellowed out the bittereness a bit after 4-6 weeks. But the coffee remains!

I hope this helps! Let me know what you think!

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Old 03-28-2013, 09:45 PM   #116
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Adding your sorghum at flame out really does help a lot. I find that the maltodextrin really makes a difference as well. However, less so when I use a d90 or d180. Anyone else experience this? It coul be tied to a lot of things but that is my consistent factor. Did you like the flavor of the malted buckwheat? Would you call it bitter or sour? I'm thinking of doing a raspberry sour saison with roasted malted buckwheat so I'm curious about that flavor if you could pinpoint it.

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Old 04-02-2013, 12:10 PM   #117
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I just roasted 2lbs of buckwheat this weekend. It has a strong nutty aroma to it. I tried sprouting millet but gave up on that after @ days and just roasted it. Smells like fresh baked bread. The quinoa I malted sprouted in a day, it was amazing.

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Old 04-07-2013, 02:37 PM   #118
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Just popped one yesterday for the swmbo to try and she was very impressed!

Not quite carbonated yet, but its only been 2 weeks so no big deal

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Old 04-08-2013, 02:53 AM   #119
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any thoughts on how to transform this recipe into
More of a milk/sweet stout?

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Old 04-08-2013, 03:08 AM   #120
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Quote:
Originally Posted by mtbskier View Post
any thoughts on how to transform this recipe into
More of a milk/sweet stout?
Add more (aka any) lactose?

I'm not sure off the top of my head but I think a pound is the norm for a five gallon batch?
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