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Old 04-29-2014, 03:37 PM   #21
treynolds
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Yeah. Its been three weeks in the bottle so far. I will give it another week or two before i try it again


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Old 05-02-2014, 04:16 AM   #22
treynolds
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Hey just for my own edification, with a bigger beer and slower gluten free beers do i need to up the amount of priming sugar? or maybe use something other than table sugar?

Thanks

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Old 05-02-2014, 01:24 PM   #23
Osedax
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I will tell you this; gluten free beers tend to be lighter bodied and the extra carbonation helps mask it a bit. The extra carb helps to "scrub" the finish of the beer and reduce the sorghum twang from sticking around.

When working with sorghum I tended to aim slightly above the recommended high side for that style. IPAs are 2.3, so I would aim for 2.4-2.5. Now I go on the low side with millet. Wierd how that works.

People always underestimate the usefulness of type and volume of carbonation in flavor perception.

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Old 08-20-2014, 09:47 PM   #24
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Figured i should do a final follow up here. I liked the recipe in the end but I am going to tweak it for the next round (brewing again once my white house honey porter is out of primary)

fist off the bat cut the Sorghum in half, gives too much of a tangy flavor
double the amount of oatmeal and use a mash tun rather than trying to do a brew in the bag style because i could barely fit the 3 lbs into my 7.5 gal kettle.
needs to be darker and I am losing a lot of gravity by removing all that Sorghum so i am adding a few things
4oz of cocoa powder
1 lb of brown rice syrup (i used 1 lb of white rice solids last time)
1 lb of avocado honey

also going to double the fuggles up to 2 oz, i know most stout's have very little hop flavor but im a bit of a hop head and would like a little more.

I really liked the oak in secondary so the whole batch will get that oak again (french oak) because it helped mellow out the tang of the sorghum.

I'm at work right now and don't have my notes but i will post the new recipe when i get home in case anybody wants to give it a try.

All in all it was a slow fermentation (didn't use any starter with my yeast so it took a solid couple of days to get started) and slow to bottle age.
I did 1 week primary, 2 weeks secondary and 3 weeks bottle. (by 6 weeks in the bottle it was properly carbonated)
so this time i will do 2 weeks primary, 2-3 weeks secondary and at least 4-6 weeks in the bottle i think.

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