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09-30-2009, 07:28 PM
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#1
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Senior Member
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
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Sorghum Syrup Comparison
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I have been using Brewcraft's Sorghum Syrup to brew all of the GF beers I make. I was wondering if anyone has tried more than one of them and could give a taste description of any differences they have noticed.
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10-01-2009, 03:32 AM
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#2
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Senior Member
Join Date: Apr 2009
Location: Douglasville, GA
Posts: 1,180
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When you say "sorghum syrup", I'm assuming you're talking about sorghum grain LME. To southerners, sorghum syrup (aka sweet sorgum) is a delicious condiment similar to molasses.
If you are talking about LME, I can't help you...
If you are talking about sweet sorghum, I would tell you to ditch the store bought and I could probably send you some bootleg samples of some quality stuff.
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On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!
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10-01-2009, 04:49 AM
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#3
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Senior Member
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,042
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I just checked their website, the description I got was this and it looks like what you get from Midwest Supplies and Austin Homebrew, unless I am wrong here...
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Lucky 13 Brewing Company
Est. 2009
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10-01-2009, 02:32 PM
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#4
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,799
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I've only used Brewcraft's as well. Got an oatmeal GF porter/stout working. Toasted some thick-cut oatmeal and cooked it. If it's good I'll post the recipe. I'm still trying to find a way to cut the residual sweetness in pales. The next run will be 30% dextrose to dry it out.
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10-01-2009, 03:20 PM
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#5
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Senior Member
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
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Yes, I am talking about the stuff that casanova was linking to, there is Briess, one from Northern Brewer, and one from Brewcraft. Just wanted to see if there was any difference in the residual sweetness or other tastes.
And David, I recently made a tripel with almost 2lbs of table sugar, and the sweetness was still there. Let me know how corn sugar works out. I am not sure that drying it out will really work though, since it almost just seems like a taste in the Sorghum, not so much a gravity issue.  |
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10-02-2009, 12:32 PM
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#6
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Senior Member
Join Date: Apr 2009
Location: Douglasville, GA
Posts: 1,180
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Quote:
Originally Posted by dkershner
I am not sure that drying it out will really work though, since it almost just seems like a taste in the Sorghum, not so much a gravity issue. |
To me, sorghum syrup tastes like a combo of molasses and honey, And, I think the flavor of honey give sthe impression of being really sweet, even if it has been attenuated out pretty good.
I think you may have a good point, dkershner.
Are you using this syrup as the entire fermentables bill? I have a frined who found out a few weeks ago she has a gluten allergy. I might be interested in brewing a GF one day, but I'm not sure I /she could handle one that was too sorghum-y.
__________________
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!
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10-02-2009, 03:20 PM
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#7
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Senior Member
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
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Quote:
Originally Posted by Grizzlybrew
To me, sorghum syrup tastes like a combo of molasses and honey, And, I think the flavor of honey give sthe impression of being really sweet, even if it has been attenuated out pretty good.
I think you may have a good point, dkershner.
Are you using this syrup as the entire fermentables bill? I have a frined who found out a few weeks ago she has a gluten allergy. I might be interested in brewing a GF one day, but I'm not sure I /she could handle one that was too sorghum-y.
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You need Sorghum, and quite a bit of it, in order to make gluten-free beer. It is basically the only grain widely available that has the enzymes to break down the sugars. You can use Sorghum as the entire bill, or mix with some others, either just for flavor, or for sugar. There are lots of good posts on this board of stuff people have tried.
You can also look at the few I have tried (or am trying) on brew.dkershner.com My GFGF (gluten free girlfriend) has a taste for the sweeter stuff, which may not be the case with your friend though. The ESB was...not so good, but she liked it. The tripel is turning out a little better. The pumpkin seems like it will be very good if it ever fully ferments.
Good luck and let us know what you try! |
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10-02-2009, 03:48 PM
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#8
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Senior Member
Join Date: Jul 2008
Location: Seattle, WA
Posts: 1,257
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I used Northern Brewers Sorghum extract, Think thats the brewcraft stuff?
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Originally Posted by Red Clay
Last night, as I cleaned out four carboys, two corney kegs and lots of lines, my 12 year old daughter noted: "Dad, it looks like brewing beer is mostly about washing dishes."
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10-02-2009, 03:55 PM
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#9
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Senior Member
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
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Quote:
Originally Posted by philrose
I used Northern Brewers Sorghum extract, Think thats the brewcraft stuff?
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http://www.northernbrewer.com/brewing/nb-sorghum-syrup-6-0.html
and...I cant find brewcraft anywhere online...interesting. It comes in a little squatty twist on container, not a milk jug. I don't think they are the same, but I have never tried any others. |
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10-07-2009, 12:00 AM
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#10
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Member
Join Date: Oct 2009
Location: Auckland New Zealand
Posts: 85
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Oatmeal not gluten free
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Hi David_42
I would just like to point out that gluten is found in wheat, rye, barley, and oats. So your oatmeal porter will not be gluten free.
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