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06-22-2012

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02-13-2014 4:41 PM

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  • Posted in thread: Ton of trub on 04-08-2013 at 10:59 PM
    I use a Proper MLT and rice hulls... If you have an Ikea close by you can buy a splatter screen
    (for frying, thus it is round) and that is a nice way to increase your ability to filter the
    fine grind ...

  • Posted in thread: Gluten Free Saison on 04-08-2013 at 10:48 PM
    I believe I ended up with 4 gallons (post boil) from ~8 lbs grain and ~1.5 lbs
    syrups...Roughly: OG was 1.063 adjusted for temp (1.061 without adjustment):1.05OG w/o honey
    and sorghum0.009sorghum0.002...

  • Posted in thread: Gluten Free Saison on 04-01-2013 at 03:48 PM
    One last thing on this recipe folks, I would never use sorghum syrup again. Just use cane
    sugar.

  • Posted in thread: Gluten Free Saison on 03-25-2013 at 09:33 PM
    The hold temps are well-known resting temps in brewing for the breakdown of various materials
    in the grain. Get the book How to Brew, it can teach you a lot about the more technical aspects
    of grain b...

  • Posted in thread: AG GF Stout on 12-31-2012 at 07:36 PM
    This is what I ended up brewing with as I was trying to get rid of some of my older grain:4#
    pale millet malt1# pale amaranth malt1# amber buckwheat malt (home malted/roasted groats)12 oz
    Chocolate (c...

  • Posted in thread: Gluten Free Saison on 12-26-2012 at 10:38 PM
    This was my 5th grain batch. My efficiency has improved and so has my understanding of how to
    deal with the grain (all grain from colorado malting company, specialty was roasted at home
    except the Tef...

  • Posted in thread: Classic Oatmeal Stout on 11-02-2012 at 07:20 PM
    discgolfin, After reading your recipe and looking at several others I decided I liked the
    balance of yours and so I created a GF recipe based on yours: grains are ready/roasted, they
    just need time ...

  • Posted in thread: AG GF Stout on 11-02-2012 at 05:55 PM
    This recipe is based on another stout on this forum: Because the extract potential of Millet
    and Buckwheat is lower than barley, I am using the same amount of grain and reducing the
    finished batch si...

  • Posted in thread: What would you pay for real GF malt? on 10-02-2012 at 02:20 PM
    Millet by itself probably won't achieve the maltiness you're looking for but maybe the mash can
    be altered to provide you more of that, maybe compromising a little of the efficiency. Try it
    and find o...

  • Posted in thread: What would you pay for real GF malt? on 10-01-2012 at 08:55 PM
    I've been wondering for some time now, if you could buy good GF malted grain for partial- or
    all-grain brewing, what would you be willing to pay? I'm talking about real malt, comparable to
    barley malt...

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