Recent content by NoGbrewer

IPA would be an excellence choice if you are trying to avoid off flavours. I dont see a reason to increase hop additions compared to a regular IPA. There are some really good recipies floating around in here, pick one and have fun. As far as cleaning goes just be very carefull to clean...

S-04 is gluten free. I would cut the sorghum if half and use brown rice syrup. A 50/50 mix of BRS and sorghum would be fine, there will be enough other flavors going on to cover up the sorghum.

Yes I have thanks for the heads up. Just hoping some of the more experienced brewers could help me out with what I have on hand.

Well, that was my plan but this is day three and it is showing no signs of sprouting. My plan was to put in the oven at 165 for a bit while it is in a stew like consistency and then spread them out on cookie sheets and place back in the oven to dry. I can omit or change the ingredients I was...

I am look to brew something similar in style to a fat tire. Doesnt have to be exactly like it, just an easy drinking ale. Here is what I have so far. 3 BRS 3.5 lbs millet that I have had soaking for 48 hrs 2 lbs dry sorghum extract 1lb dark belgian candy sugar hops i am open for suggestions...

I have severe reactions to regular beer. Homebrews would have just as much if not more gluten than a commercial beer brewed with adjuncts such as bud light. Tread lightly studies are helpfull but it comes down to personal reactions. Edit: This of course exlcudes homebrews made with gluten...

We make gluten free cheddar bay biscuits all the time. Sounds like a good time.

This is the response I got from an email regarding Servomyces Yeast Nutrient. According to our tech person, it is indeed gluten-free. Servomyces is grown using similar production techniques to that of our other brewing yeast. Thanks very much! :mug:

Great, post the recipes if you like the way they turn out.

Thanks, that makes sense.

I was reading the back of Blue Moon Belgium White and it said that they used oats as part of the grain bill. In my next attempt at a blood orange hefe I plan on steeping 2lbs of GF oats. It may not be exactly the wheat flavor but I am hoping it at least adds some backbone.

I know there has been a lot of discussion on here about poor conversion of GF malts because of the lack of enzymes. This may be a stupid question but what if you were to add 3lbs of sorghum syrup to the mash water? Would that help convert the mash like adding 2 row or 6 row would help a typical...

https://www.homebrewtalk.com/f164/lazy-mans-gf-beer-187412/ Check out this thread lots of good info.

I got my BRS from Annapolis Homebrew they sell it in the 3lb bags and its about 10$. They have flat rate shipping so throw some extra stuff in the order to make it worth the shipping.

I cant help with the questions about DK's recipe, but I just bottled Lcasonovas Blood Orange Hefe and it turned out fantastic. The only change I made is that I went with 3lb BRS and 3lb Sorghum syrup. I fermented on the high side around 72 and I was pleased with the WB-06 yeast.