mloster

Recipes 

Here's a pic of the recipe. I'm actually using tapioca syrup instead of rice extract syrup but that was the closest match in beercalculus. Let me know what you think can be changed.

spaced

Recipes 

I really enjoyed my Witbier made with WB-06. Ferments fast, ferments really well, carbonates quickly and tastes great. However I've only used it with sorghum only.

Would be great to try it side by side with T-58.

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Raspberry Trappist Ale and a Belgian Tripel
Bottle conditioning: Orange Peel Pale Ale
Fermenting: Easy Street clone and an all Chinook IPA
Planning: IIPA and a Pale Ale

All gluten free.

dorklord

Recipes 

I've had great luck making my witlessbier with T-58. I haven't tried WB-06, but I would think that would give it a more German Hefe type flavor, right?

I did make a Hefe style with Danstar Munich, and that came out pretty good, though not as good as the Witlessbier...

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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

mloster

Recipes 

The yeast is pretty key for a witbier. From what I've read, T-58 is probably the best dry yeast (therefore gluten free) for this style. I've got some Danstar Windsor laying around and could do a side by side. I feel like the Danstar would miss out on those citrusy flavors. I'm not a fan of sorghum, though I do use it from time to time. Even in a recipe that supposedly covers it up, I'm still able to taste it. I'm trying out tapioca syrup for the first time and seeing how that combines with some malted buckwheat. In this post http://www.homebrewtalk.com/f164/belgian-strong-gluten-free-271969/, he mentioned tapioca as the key to a good gf brew. Anyway, I'll probably brew this in a couple weeks once the buckwheat is malted and has wafted for several days.