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10-02-2015 1:13 PM

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  • Gluten free and not too thrilled about it.
    Started Brewing in August 2010 and enjoying all it has to offer so far.
  • Coffee,plants,alcohol,food
  • Tech support
  • Kevin
  • Started brewing gluten free because prior to finding out the intolerance, I was looking at potentially brewing, then moving to Ann Arbor, I found a few sorghum extracts to try out, along with a place that had gluten free beer on tap.

    It sparked a revival of my interest and I found myself here, reading the forums and reading books and I jumped in.

    I've made several large batches so far with varying success, none of which are horrible enough to dispose of.
  • Hydromel
    Sorghum Sake
    Malted Sorghum Ale
  • Pumpkin Ale
  • Italian Primitivo Kit wine
    Cezch Lager
  • 1 - English Ale
    2 - English Ale
    3 - Pilsner style
    4 - Pilsner style
    5 - Pilsner style
    6 - Pilsner style
    4 Nonbarley wine SMASH (4 different hops)
    1 Simple mead
    3x Hy's apple cider
    1x 100% honeycrisp cider
    12 champagne bottles of some random hard cider at a high psi.
  • Kitchen Sink Stout - Based off Lcasanova's gluten free double chocolate stout: Kitchen Sink Stout - Roasted oats, cocoa powder, sorghum extract, Columbus Hops, and soon Cocoa nibs, lactose and possibly Maltodextrin and espresso.

    GF Honey Lager
    GF Blue Moonish
    GF Simple English Ale
    Mist wine cranberry malbec
    Mist wine Exotic Fruit Zinfandel

    Gluten free ale based on a sake brewing method. (This turned out wierd and green and smelling strongly of fungus, I think I'll dump it and try again.)

    Hard carbonated cider
  • Male
  • Single
  • Ann Arbor
  • Michigan


  • Posted in thread: Carbonator Cap help on 10-02-2015 at 01:12 PM
    Another option is going to be getting a water reading. Find out the mineral content since
    something there could be throwing it off.Some things dissolve better in a carbonated
    environment and is how mi...

  • Posted in thread: Black spots in koji kin on 10-02-2015 at 01:08 PM
    Late post, but did you get a response? It doesn't look right and looks like the wrong kind of
    mold. Even if you let the Koji get to the point where it's sporing, it should be green, not
    black. What we...

  • Posted in thread: 1 Gallon jug as primary for winemaking? on 05-08-2015 at 09:13 PM
    Using two 1 gallon containers could potentially work, but then you might have sugar
    concentration differences and so on. I'm not sure how much that'll matter when it's racked back
    together into a 1 ga...

  • Posted in thread: Rounding out Tannins on 05-10-2014 at 03:10 PM
    Curiosity.... What was the apple(s) used to create the juice? That would be the only source I
    can something to consider. No wood was involved?

  • Posted in thread: Making rice wine on 04-21-2014 at 03:30 PM
    After digging around more. It appears that there may be a method more like the Japanese sake
    method but using a different type of mold, as well as including millet for Shaoxing wines. I'm
    still hoping...

  • Posted in thread: Malting Gluten Free Grains on 02-27-2014 at 09:15 PM
    Sadly, life had gotten too busy for me to start my processes. I think I have enough parts for
    my purpose, I think, just need to assemble and wash and begin. Tbh, I've been too busy to brew
    anything, e...

  • Posted in thread: Making soda water with a standard beer kegging setup on 01-13-2014 at 07:57 PM
    Keeping carbonated water in a keg for a while is fine too. Its best if its chilled, but
    assuming the keg was clean and sterile, you have a number of weeks. I think a few months
    actually, but its just ...

  • Posted in thread: Will filling bottles from keg = bottle bombs? on 12-31-2013 at 04:54 PM
    If there is no additional fermentation, you shouldn't have an issue unless your carbonation
    level is incredibly high.Where you might have a problem is if warmed bottles added sweetener
    snd traces of y...

  • Posted in thread: Amount of Time You Can Store Beer in Keg on 12-10-2013 at 10:58 PM
    As mentioned flavor will change. Not horribly as long as you'e using co2 or other neutral gas,
    but after a few years an ipa isn't as hoppy. Sometimes it could be to your advantage. Had cocoa
    nibs in a...

  • Posted in thread: GF equipment cleaning on 12-09-2013 at 04:22 PM
    Nope. Just standard cleaning, bleach/oxy, and rinsing.People try their best, but sometimes the
    most trusted way is to have a separate facility and separate equipment.Some products have
    disclaimers, li...

Following Stats
Primary: Sake Secondary: GF Czech Lager Waiting to be kegged, Italian Primitivo Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec). Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

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