Last Activity:12-07-2013 8:18 PM
1 Likes on 1 Posts
Posted in thread: Stuck ferment? on 11-26-2013 at 12:51 PM
My guess is if you are down in the 1.010 territory, then it is done. My experience with
Nottingham on sorghum was that it did much better at temperatures 75F to 78F rather then what
they recommend. I ...
Posted in thread: My House IPA on 11-25-2013 at 02:49 AM
Thanks for the info, that helps. Not sure exactly what size grist I am getting because I am
using a victoria mill. By back calculating from your final gravity and adjusting for the sugars
added at the...
Posted in thread: My House IPA on 11-24-2013 at 12:27 PM
Thanks.Up until now I have been doing these complicated stepped mashes but began to realize
that they were not adding enough for the trouble.
Posted in thread: My House IPA on 11-23-2013 at 06:44 PM
Interested in the time and temp for your single infusion mash. How did you mash 16 lb of grain
and only come away with 7 gallons of wart for the boil? Something like this maybe: Use 1.5
quarts water p...
Posted in thread: PHAT Tire Gluten Free Ale on 11-23-2013 at 03:02 AM
Ok, I spoke too soon. I made the first assessment when the beer was still too green.I split
this batch: 16 bottles and the rest into a 2 gal keg. After it conditioned for a week, the edge
is off and I...
Posted in thread: Rebel Brewer Giveaway! on 11-21-2013 at 11:02 PM
I am in!
Posted in thread: PHAT Tire Gluten Free Ale on 11-19-2013 at 01:02 AM
PHAT (Pretty Hopped And Tempting) Tire Gluten Free AleDisclaimer: Fat Tire is one of my
wife’s favorite beers and she wanted me to try something in that direction. I did a batch
version with inf...
Posted in thread: Help with first gluten free beer, buckwheat on 11-17-2013 at 02:01 PM
I don't have a lot of experience with oats, but my advice would be to stay away from
fermentables that have a lot of starch until you have a process you know works for you. For a
Christmas present you...
Posted in thread: Help me with my first gluten free brew on 11-17-2013 at 01:41 PM
My first guess is that the suspended material is due to the oats and not the chestnuts. The
chestnut batch I brewed came out clearer than my extract only batches, and that was not because
I did a grea...
Posted in thread: Making my first Gluten free on 11-13-2013 at 05:52 PM
You will find a bunch of information on ingredients on this forum. Some I have used and
recommend:Belgian candy syrup (use the inverted sugar not the hard candy kind)Brown rice solids
- my LHBS does n...