Recent content by exbeerimenter

Count me in. I want this one!

I'm in

+ 5.5g Slam Dunkelweizen = 11,542.1 gallons

I'm worried about cross-contamination too, as I'm making the gluten-free beer for my sister with Celiacs, so I may have ruined it (for her at least). I'll have to try the malted quinoa on the next batch...I'm not sure if my home brew store has this, but I may have seen them at whole foods.

NineMilBill: Thanks, I was a bit confused. I envisioned myself actually adding milk to the fermenter. But really, the lactose is only meant for sweetening because it's not fermentable? I will look into other non-fermentable sugar sources. Does anyone have any suggestions? Slainte-brew: I...

Inspired by Left Hand Brewing Co's Milk Stout, I'd like to try to brew my own version of a milk stout. However, since my girlfriend cannot drink milk that contains lactose, I wanted to try to make something she could enjoy that would be close in taste and mouth feel. It possible to brew...

Thanks for the advice...I did steep about a 1/2 lb of malted oats in the brew kettle. Waiting another week after bottling (2 weeks total) seemed to improve head retention.

I agree with plumbob: I just sampled my first attempt at a GF beer (which has been bottled for a week) and the head was almost non-existent. I used Safale US-05 dry yeast in a yeast starter. Does anyone have an idea as to why there's little to no head? Would aging will help? In addition...