Last Activity:05-21-2013 12:08 PM
2 Likes on 1 Posts
Posted in thread: Mango ale on 05-20-2013 at 04:26 AM
I've never done one, the idea popped into my head last month. I've devised a recipe here.
Criticisms very welcome as it'll save me headaches latermash bill:3lbs malted buckwheat 1lb
Posted in thread: GF wort tastes like hard cider on 05-17-2013 at 05:13 PM
Meunch, when do you do a gravity test for fg? After primary? Secondary?
Posted in thread: GF Beer that Tastes Like ... Beer? on 05-16-2013 at 07:27 PM
I agree, omission was exciting at first because I wanted to remember that taste but now the
excitement has worn off, I actually prefer my brews or a greens, or even a Bards. But never
Posted in thread: GF Beer that Tastes Like ... Beer? on 05-16-2013 at 04:03 PM
I've said this before: beer is beer. Whether you make it from barley or buckwheat, beer is
Posted in thread: GF wort tastes like hard cider on 05-15-2013 at 11:10 PM
Idk about yeast but I know that sorghum has a twang to it that some people find offputting,
especially if you do it early in the boil. It took 4 weeks in the bottle for my last sorghum
based ale to me...
Posted in thread: Mosaic pale ale on 05-10-2013 at 10:21 PM
Sorghum is nothing like molasses. Sorghum will give you a citrusy twang and molasses will give
you a metallic taste. Always use sorghum at flameout if you are adverse to the twang
Posted in thread: Ye Old Confused Brown Ale on 05-02-2013 at 06:44 PM
Pics please! I just did an Amber ale with a mash experiment/potential disaster.
Posted in thread: Steeping Adjuncts on 04-29-2013 at 05:56 AM
Correction : you can buy these grains at the store and malt them yourself. Colorado malting co
malts them as well
Posted in thread: Steeping Adjuncts on 04-29-2013 at 05:54 AM
I use malted buckwheat and malted quinoa. You can get both at any whole foods it whatever
Hipster grocery store around. Colorado Malting Company also supplies these.
Posted in thread: Molasses and honey on 04-26-2013 at 11:17 PM
Well you guys saved me a headache. I used d45 in my last brew. It is still in the fermentation
stage, three weeks today. I would have pulled it out last week but you very same folks told me
let it rid...
- No hop aroma..??
- Starter Guide...
- Poor mans all grain
- (6) ball lock kegs for sale
- How do you guys keep people from taking your good beer at parties?
- New from Chicago
- enough yeast? do I need more?
- Review article on the Microbiology of Malting and Brewing
- More Hop Character
- HELP!!! Southern Pecan clone
- Maltodextrin Question