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06-26-2015 11:43 PM

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  • I'm a student of traditional Chinese medicine and western herbal medicine, born and raised in the San Francisco Bay Area. I'm also a guitarist, drummer, and electronic musician, and I moonlight as a microtonal music theorist. I used to "experiment" with entheogenic plants in my younger days, but these days my favorite buzz comes from puerh tea or a good pint of homebrew.
  • Guitar,electronic music,traditional herbal medicine,traditional chinese medicine
  • Acupuncturist
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  • I'm a gluten-free homebrewer out of the San Francisco Bay Area. Before I was into gluten-free homebrewing, I was into regular homebrewing...well, maybe not "regular", considering my attitude was always "everything and the kitchen sink!". I've only brewed one beer in my life that could be considered "normal" (a black ale); some were so weird only my closest friends could be talked into trying them. Now that I'm gluten-free, I'm edging back toward normalcy, since I no longer have the luxury of drinking any style imaginable right off the shelf. But I still have a penchant for gruits, braggots, and other herbal creations.

    Right now I'm doing small batches (3 gallon) while I experiment with different recipes--I learned the hard way that 5 gallons of crappy beer is serious bad news. So far I've brewed 3 batches of gluten-free beer--one's been drunk, one's bottle-conditioning, and one's still in the fermenter.
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  • Posted in thread: Millet Mash - Infusion vs steps on 03-09-2015 at 09:11 PM
    For what it's worth, I cannot represent billl's results. I mash out and sparge hot (180
    degrees) every time and my runnings never test positive for starch. However, there was one time
    I did a batch sp...

  • Posted in thread: Single Infusion Mash for Millet? Too good to be true? on 03-05-2015 at 05:46 PM
    The stuff from EC Kraus works fine.

  • Posted in thread: Millet: the grind on 03-05-2015 at 05:41 PM
    I grind at around .63mm, or around .025 inches. Single pass. I used to crush finer and slowly
    backed down to this level without seeing any drop of efficiency. This is not quite the closest
    gap on a mo...

  • Posted in thread: All Grain with Millet: Epic Fail. Thoughts? on 03-05-2015 at 05:29 PM
    I did my first, possibly last, all grain effort with terrible results.Used:7lbs pale millet,
    1.5 lbs rice hulls, 0.5lb biscuit rice, 0.5 lbs crystal millet. Pretty fine grind, but not
    flour.2.25 gal s...

  • Posted in thread: Would this perhaps work with a millet mash? on 02-25-2015 at 11:14 PM
    Completely unnecessary. Decoction mashes with millet malt are a waste of time. If you don't
    believe me, try my method and try the decoction method and compare your yields. I used to do it
    the hard way...

  • Posted in thread: Single Infusion Mash for Millet? Too good to be true? on 02-25-2015 at 11:07 PM
    No cereal mash with the buckwheat, correct. The mash liquefies within 10 minutes, usually
    within 5. I aim for around 1.5 qt/lb of strike water. My batch sparges usually fill my MLT
    about 75% of its ca...

  • Posted in thread: Use of alpha-amylase on 02-25-2015 at 11:00 PM
    The gelatinization thing is flat-out wrong. The starches in Grouse millet malt will gelatinize
    and convert at normal barley temperatures. I have mashed as low as 148F with no loss in
    efficiency. I **...

  • Posted in thread: Where to Buy on 02-19-2015 at 11:00 AM
    www.glutenfreehomebrewing.org/store/ has everything you could want for GF homebrewing.

  • Posted in thread: Single Infusion Mash for Millet? Too good to be true? on 02-19-2015 at 10:45 AM
    I should also note, on the pilot system I wrap the Blichmann button-louver fals bottom in a
    nylon mesh bag. Learned the hard way on the first brew day that Chugger pump inlets are easily
    clogged by st...

  • Posted in thread: Single Infusion Mash for Millet? Too good to be true? on 02-19-2015 at 10:42 AM
    I can confirm that single-infusion works. For best results, use an amylase addition as
    directed. At Ghostfish we do a 2-hour mash from between 152F to 158F, and I honestly can't
    say that I have note...