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08-29-2016 12:02 AM

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  • Batch #30: Rosebud 26 IPA #2 gluten free
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  • Posted in thread: Yeast for GF Pale Ale on 08-22-2016 at 10:56 AM
    Recently, I did some mash experiments with the same grain bill, and for fun I pitched four
    different yeasts (all grain pale ale):- Safale US-05- Nottingham- Windsor- Cooper'sI have been
    using US-05 al...

  • Posted in thread: Termamyl vs bsg amylase enzyme ?? on 08-05-2016 at 03:16 AM
    Legume, I have been focused on improving efficiency and my AG batches have been finishing
    really low lately depending on the yeast, 1.006 to 1.008. Do you think if I cut back on the
    enzyme load that I...

  • Posted in thread: Termamyl vs bsg amylase enzyme ?? on 08-04-2016 at 01:05 AM
    The natural enzymes are not as strong as the ones in barley and the gelatinization temperature
    is higher than barley. Bringing the mash to gelatinization temp denatures the natural enzymes
    further. So...

  • Posted in thread: GF mashing experiment on 07-27-2016 at 11:01 PM
    Thanks guys! I have to confess, the results of the "xbeeriment" were a little unexpected. Nice
    that it seems I don't have to add any complications to the mash process to make an improvement!
    These two...

  • Posted in thread: GF mashing experiment on 07-26-2016 at 09:47 AM
    DRV,The enzyme I use is Diatase from E.C. Kraus. It is effective and easy to get. I have
    intended to experiment with others but have not gotten around to it. The Diatase seems to work
    much better than...

  • Posted in thread: GF mashing experiment on 07-25-2016 at 09:27 AM
    The first rest was at 1.3 quarts/lb grist ratio and the second was 1.5. The total sparge water
    used was just over 1.1. Because the sparge is go generous, I do have to boil longer to bring
    the volume d...

  • Posted in thread: GF mashing experiment on 07-24-2016 at 11:07 PM
    Gravity points on the vertical axis and second rest time on the horizontal.

  • Posted in thread: GF mashing experiment on 07-24-2016 at 10:39 PM
    I did a mash experiment at the end of June inspired by various discussions on the forum. Sort
    of hijacked the thread so I am starting a new one. The previous post was post #14 of the
    following: test ...

  • Posted in thread: Brew #3 on 07-02-2016 at 08:23 PM
    Hey Chris, I am going to boil the 1/3 I am decocting and then return it back to the mash.
    Depending on how much this raises the temperature may lead me to do a double decoction. I am
    going to add enou...

  • Posted in thread: Brew #3 on 07-01-2016 at 10:30 AM
    Sounds like a fun experiment! So you will pull off a third of the mash for the high temperature
    run. It will be relatively stiff so you are probably planning to add some water to thin it up
    for heatin...

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