Last Activity:10-10-2012 5:40 PM
Posted in thread: What would you pay for real GF malt? on 09-23-2012 at 10:52 PM
Its not the sorghum that gives it that metallic taste, its the yeast not having enough
nutrients. Add some DAP Di-ammonium Phosphate and ferment it at the correct temp and it will be
good. Its a bit d...
Posted in thread: Clarity-Ferm, Gluten Testing, and Gluten Sensitivity on 09-23-2012 at 04:08 PM
One final note, if your having symptoms like a high C-reative protein or things other symptoms
associated with gluten, I would suggest consuming no gluten-meaning prepare whole foods all by
Posted in thread: Clarity-Ferm, Gluten Testing, and Gluten Sensitivity on 09-23-2012 at 03:55 PM
Yes thats true. Its a personal choice. For me I have GI, nutritional, and stomach issues on
gluten, they go away completely if I'm off it. If those symptoms/conditions don't come back Im
good with tha...
Posted in thread: What would you pay for real GF malt? on 09-22-2012 at 02:45 PM
The base malt isnt the problem, sorghum extract is a great base. Its the accessory malts you
want. With the ability to add 1 or 2 #'s of crystal, black malt etc makes all the difference. I
Posted in thread: Clarity-Ferm, Gluten Testing, and Gluten Sensitivity on 09-22-2012 at 02:35 PM
I developed celiacs, diagnosted 5 years ago, I had nutrient deficiency, and small insestine
problems. GF works good for me, but I'm not terribly sensitive, example I can drink 1 or 2
coronas with no r...
Posted in thread: DAP (Di-ammonium Phosphate) on 09-22-2012 at 02:22 PM
I was one of first to start using DAP, that was a few years ago. Ive used it on probably 30-40
batches, heres my take:1) I use it sparingly, maybe a level tsp at most, or even 1/2 of that.2)
Its like ...
Posted in thread: brown sugar on 04-07-2011 at 02:19 PM
hey has anyone used a little (1/2 #) brown sugar in their beers? I tried a little of the Brown
(BR) belgium candy sugar with good results, and theoretically should be the same, any
Posted in thread: DAP (Di-ammonium Phosphate) on 04-07-2011 at 02:16 PM
dont worry about it, throw it in at the end of the boil, use about 1 tsp (no more), and you
will have a nice strong fermentation. this stuff helps take out the metalic taste in the
sorghum malt, i thi...
Posted in thread: Gluten Free Yeast Nutrients on 04-07-2011 at 02:13 PM
I use a little dap, 1 tsp for 5 gallons, it works great.
Posted in thread: Anyone w a good GF Irish Stout Recipe?? on 03-06-2011 at 08:53 PM
Looking for something like a Guinness recipe. Mainly a GF substitute for the dark barley