Recent content by EvanLouis

i bought my millet from glutenfreehomebrewing. i made an all grain that tasted like death because it was all crystal! derp. but it fermented perfectly and had great head retention with no additives. i did a partial in nov that tastes great

awesome! i just started partial mash amber ale trials and really wanna nail that so i can move on to darker stuff!

def interested to see and hear about results! i havent producex a stout yet

only a week and a half. it smelled great two days ago though! and then last night had a weird smell. i think it might be my crystal millet malt as i smell all the other elements. i used us05 like always. wild yeast could be a culprit as i hadn't used my glasd carboy in a while, though i cleaned...

hey gang. this is a first for me. i made a partial mash as follows: 1.5lb crystal millet 8oz buckwheat i followed a step mash from osedax (i think) it works! 3lb sorghum 1lb honey 4oz maltodextrin 1oz northdown at 60min im gonna dry hop hallertau at 3 weeks. it smells like sorghum, honey, and a...

thanks! there is pale millet malt as well as others. maybe ill do a partial mash and add crystal.

ive finally hit my first crap batch. humble brag. sorry. anyways i mashed 2.5lbs of crystal millet for an experimental all grain batch. i didnt have a hop sock for the hops so it had a lot of trub in a small fermenter. fermented like crazy, produced a brilliant head. tastes absolutely awful...

Anyone ever done burnt honey? What's the reasoning behind it and are there some guidelines?

I'm wanting to plug in info for millet on brewtoad. Anyone have its vital stats?

Oh yeah forgot about good old d190! Probably 2 lbs of that, 1lb maple syrup, 8oz malto, 3lbs lme. I figured with all that 3 or 5lbs of millet would be fine. I don't have sophisticated equipment like a mill, just a coffee grinder. Sent from my DROID X2 using Home Brew mobile app

OK folks, I wanna do a maple syrup stout. I like sorghum when its balanced with other things so ill do a partial mash. I figured malto,sorghum,millet,maple syrup would be my fermentables. How much millet should I buy to mill? Three pounds be enough? Five? Sent from my DROID X2 using Home Brew...

Everyone's intolerance is a little different. I know that if I get just a little gluten one or two times I'm okay, but a whole traditional barley beer will give me hell. Id say give your equipment an extremely thorough cleaning, maybe 2 times, and sanitize.

Awesome. I don't yet have a corona mill but I do have a food processor. Will that suffice?

You ask a lot of good questions. You will receive an overload of answers here! Ill just hit a few since you're about to get the crap helped out of you. 1. Sorghum can be great as long as its balanced with other fermentables like millet, quinoa, honey, candi syrup, even rice syrup. 2. Buckwheat...

What's a good cereal mash time/heat for buckwheat?