Last Activity:03-22-2014 7:53 PM
Likes Given: 2
Posted in thread: Buckwheat questions on 12-23-2013 at 10:00 PM
I usually try not to grind it to a flour but sometimes (especially if you used groats) it just
isnt possible to keep it from happening. I give it a nice Beta-glucan rest at around 40 C for
25 mins wit...
Posted in thread: tweaked pale ale recipe on 12-23-2013 at 07:00 AM
it's still a bit fresh with a strong buckwheat smell and taste but it turned out nice. I cold
crashed it at 35 F for 4 days and then raised it up to 40 F for about 2 more and it ended with
a nice swee...
Posted in thread: The Reason I Haven't Been Posting Much... on 12-10-2013 at 09:10 AM
I am teaming with jealousy and envy. Congratulations!
Posted in thread: tweaked pale ale recipe on 12-07-2013 at 09:12 PM
So I tweaked the pale ale recipe I used from my last post by adding more pale malt and using
buckwheat. The buckwheat i used as specialty malts because i have noted it makes nice crystal
malts. I adde...
Posted in thread: Pale Ale on 09-16-2013 at 05:18 AM
came out decent, could have a bit more body but the flavor wasn't bad. Had a nice light
carbonation and hop flavor with a nice caramel and nutty after taste. head retention is 0 lol
pours nice at firs...
Posted in thread: Pale Ale on 08-13-2013 at 01:35 AM
Was this a 5-gallon batch? If so, your grain bill was waaaay too small. I use that much grain
for a 3-gallon batch. Were you going off of Andrew Lavery's recipe? I'd recommend using
Brewtoad or Beersm...
Posted in thread: Pale Ale on 08-10-2013 at 06:54 PM
Mash thick with millet. Around 1.25 qt/lb. It needs it for the lower enzyme activity. I saw a
drop in efficiency when I went thinner. Add a mash out step to help lautering. A bag is great.
Posted in thread: Pale Ale on 08-06-2013 at 08:04 AM
maybe I am mashing too thick..I'll try a few things and report back after my next couple
batches show improvements and I'll see if I can get the same efficiency without grinding to a
Posted in thread: Pale Ale on 08-05-2013 at 08:46 AM
This is a five gallon batch and I have always had issues with lautering/sparging. I usually
ground my grain into a flour for better efficiency and with a grain like millet there isn't
much choice but ...
Posted in thread: Pale Ale on 08-05-2013 at 08:37 AM
I recently tried my hand at brewing a gluten free pale ale around the beginning of the month
and it went decently. I brewed this with malted millet only, I just hope it tastes as good as
it smells. I ...