Recent content by JerryE

Yes, it is supposed to remove *most* of the gluten. Doing the batch with DME+Clarex is part of the competition rules, and they are going to check the results with a lab analysis. I will be very interested to see how well clarex works, and the direct taste comparison between malt and sorghum...

Along with my friend, today we brewed the 2 5-gal batches. For the specialty grains we used buckwheat, amaranth, and rice flour, toasted to various degrees. We mashed these with amylase, and seemed to get some good conversion, in addition to flavor and color. I will post the full recipes when I...

Interesting link. Thanks! I guess it was offline this morning, but I was able to get to it now. It definitely confirmed my main concern, that the fineness of the flour would be a pain in the butt. Has anybody here actually tried toasting and using some kind of GF Bread/cracker/biscuit in...

I was not sure if there was something special going on with the flour... maybe not. That is a really interesting points about the GF buns. My wife has worked hard on a GF/Vegan bread. That may be the thing to try crumbling and toasting to add to the brew. It does have some vegetable oil...

Thanks!

I have gotten the opportunity to enter a small GF brewing competition with a friend. It is pretty interesting. Basically they are doing a "bake-off" between 2 equal batches: one is DME + clarex, and the other is Dry Sorghum Extract. It is really over my head, but it is a good opportunity for me...

This has been a really interesting and educational thread. I have followed it off and on and learned a lot, so thanks. I have been wondering if anyone ever tried the 100% oats. That one looked like something I wanted to try, but I missed seeing any results on that. Thanks, Jerry

+1 Very similar. Definitely sounds like an allergy or RWH (red wine headache). My mother and wife both can not tolerate red wine. I have heard tannins as a possible cause, along with various additives. If it is only certain brands, I would guess the latter.

Thanks for posting these. I imported them into a fresh BeerSmith install, and I think they were all new except Honey and Sugar. Also, it appears the Apple Juice file contains many extra ingredients. On a related note, I decided to give BrewTarget a try. This is an Open Source program created...

I agree. I have been getting Green's at a macrobiotic restaurant in the East Village when I visit NY on business, and it is the best thing I have found. Of course I have not been able to find much in my own area beyond the usual suspects (Red Bridge, New Grist, and Bards).

It was Roddenberry brand. Blackstrap I believe. I wondered if the sweetness was due to unfermentables or because the abv got too high for ale yeast. Your comment answers that. Thanks.

I did a 5 gallon batch pretty similar to #2. It was all molasses, but used Cascade hops. I did not use any yeast nutrient. It fermented quite vigorously. It finished at 6.5% abv. The taste was too sweet, and not what you are looking for in beer. That said, I'm drinking it :mug:

The engineer in me loves the BeerXML view in BeerSmith.

This looks like a beer I would like to try. Thanks for posting. I will also be interested to see any suggested mods.

I think I read that it is coming by the end of the year. See the last page of this thread. I may try the windows version under parallels before then.