Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Sorghum Syrup Comparison

Reply
 
LinkBack Thread Tools
Old 09-30-2009, 07:28 PM   #1
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default Sorghum Syrup Comparison

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.

DKershner is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2009, 03:32 AM   #2
Grizzlybrew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Grizzlybrew's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Douglasville, GA
Posts: 1,197
Liked 13 Times on 11 Posts
Likes Given: 2

Default

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.

__________________
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!
Grizzlybrew is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2009, 04:49 AM   #3
Lcasanova
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lcasanova's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Park Ridge, IL
Posts: 1,043
Liked 9 Times on 8 Posts
Likes Given: 4

Default

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...

__________________
Lucky 13 Brewing Company
Est. 2009
Lcasanova is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2009, 02:32 PM   #4
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

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.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2009, 03:20 PM   #5
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

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.

__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2009, 12:32 PM   #6
Grizzlybrew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Grizzlybrew's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Douglasville, GA
Posts: 1,197
Liked 13 Times on 11 Posts
Likes Given: 2

Default

Quote:
Originally Posted by dkershner View Post
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!!!
Grizzlybrew is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2009, 03:20 PM   #7
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by Grizzlybrew View Post
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.
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!
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2009, 03:48 PM   #8
philrose
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Seattle, WA
Posts: 1,423
Liked 12 Times on 9 Posts
Likes Given: 21

Default

I used Northern Brewers Sorghum extract, Think thats the brewcraft stuff?

__________________
In process-
Kegged-
Last bit of Sparkling Mead
Planning- Witbier

@philthebrewer
philrose is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2009, 03:55 PM   #9
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by philrose View Post
I used Northern Brewers Sorghum extract, Think thats the brewcraft stuff?
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.
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2009, 12:00 AM   #10
celiacsurvivor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Auckland New Zealand
Posts: 87
Default Oatmeal not gluten free

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.

__________________
celiacsurvivor is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sorghum Syrup v Brown Rice Syrup Lcasanova Gluten Free Brewing 19 04-29-2014 05:08 PM
Sorghum extract / Syrup in Canada MrBryan Recipes/Ingredients 2 02-28-2013 11:09 PM
Raw sorghum Parker36 Gluten Free Brewing 1 10-01-2009 01:54 AM
Corn Syrup instead of Rice Syrup? Pinck Extract Brewing 4 11-06-2008 12:11 AM
Sorghum? potatoe Recipes/Ingredients 3 01-09-2008 05:04 PM