Recent content by dorklord

Hey everybody, its been a long time since I've posted (been busy with work, school, all that junk). I've still been finding time to brew, though, but it has been with sorghum extract (using honey and candy sugar as adjuncts). And although I've gotten some pretty good brews, I never had good...

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?

Fermentation activity, or airlock activity?

I have noticed that most of my GF brews seem to take longer than a non-GF version would take.

In your case, you can use something like hopville or beersmith or whatever to figure out what the gravity would be from the Sorghum and BRS alone (I'm assuming you are using Sorghum Extract...) So, lets say you are doing a 5 gallon batch. 3 lbs of Sorghum extract and 2 lbs of BRS, I'm getting...

I think the main issue with grains would be the possibility of other grains being mixed in...for example if they use the same equipment to harvest/process wheat first...

Should be. I use one pack of dry yeast in all my brews. Most of the pitching calculators seem to think that 1 of the 11.5 gram packets of dry yeast (which is what I think all the fermentis yeast is available in?) is sufficient. EDIT: for an ale of this gravity. Also, as a note, if this is your...

Turkey burners are the way to go...the burner from a gas grill won't be shaped properly... The side burner from those grills that have such a thing (for heating up a pot) is a better choice, but generally those burners aren't real powerful (I know the one on my old grill wasn't!)

Sounds like a decent recipe to me. It does seem a little unusual that they are doing the hops at 30 minutes, are the instructions for a total 30 minute boil time?

Sounds good, and it has me really looking forward to my first batch of 'real' lager. Also, you should probably put a link to the recipe or thread about making this (if its on here?).

I think I remember reading somewhere that D2 is made using a slightly different process than the other syrups, so it is supposed to have a lot of deep, rich flavor without being 'burnt'.

Every one of my gluten free beers has been a success, though some have been better than others. I think some people just expect gluten-free beer to taste identical to barley based beer (and try to modify it along those lines), instead of trying to work with the flavors in the GF beer to make...

Not sure what hopville's 'sorghum syrup' is, but I do know that sorghum syrup and the stuff you get from briess are completely different things. The syrup is basically molasses (it is made from cooking down the sap of the plant), and doesn't have the proteins or nutrients of the extract. I...

I agree with the above. Although there's some discussion about clarity ferm, I personally don't trust it, and it is too easy to make real hard cider to bother with. Although there is a place for ciders with malt in them (I think Graff is the term), and you could make such a thing using something...

Looking good!