Recent content by rv9aguy

I didn't read it, but I imagine it discusses that coffee can be cross reactive with gluten for some individuals. This has been generally known in the GF community for a couple of years. Effectively, there is a protein in coffee that is not gluten, but some people's autoimmune system will...

Sorry - it was rice syrup, not rice - I'll correct that in the OP. As for the oats and buckwheat, I just steeped them for about 25 minutes at 150 -155. Both the oats and buckwheat were from Bob's Red Mill and I roasted the buckwheat myself.

Thanks Kevin, that's good to know. I don't keg, but when I brew this again I may leave it in secondary for a month or more to really develop the cocoa backbone.

That's an interesting challenge, Alchemy. I did a quick search, and there are threads on alternative bittering - start here: https://www.homebrewtalk.com/f14/alternative-bittering-117152/. Depending on what coffee/roast you choose and the method of brewing it, some bitterness will come from...

Thanks for asking, Alchemy. I just bottled it last weekend, and first impressions are very good. No sorghum twang at all, a slight hint of cocoa and a rich coffee base. Splitting the base between Sorghum and Brown Rice did the trick, but don't forget to add DAP if you go that route. I gave...

HA! I did the same thing this weekend. And that's why I have two stirbars. One tip - Put a note on your fermenter so in 4 weeks you remember it's in there and don't chuck it with the trub.

What software are you using? I've been using ExpressPCB for years - very easy to use and free. Their schematic software is great too - I designed the electrical system for my kitplane using it. You should be able to go much thinner without issue. I commonly run 0.010"/0.015" traces with...

I've always found holes in the vias act like a pilot hole when drilling - the bit catches nicely if you've sized the hole properly. Chuckjaxfl - I assume you're doing toner transfer. Lot's of folks on the interwebs suggest using photo paper, but I've found that makes really poor transfers...

2.5 GF Mocha Stout 9273.5

Interesting - I'll have to try a late addition for the sorghum. This weekend I brewed using a combination of rice syrup and sorghum to see how that affects the twang. Next time, I'll move half the sorghum to the last 5 or 10 minutes and see how that affects it.

Yeah, I thought so too. Hops were newly purchased and seemed quite fresh, so I don't think age was an issue. But heck, sometimes things just go differently than planned - especially since considering GF is a whole new world of brewing for me. I'm looking forward to tasting this after it's...

If you don't mind roasting the buckwheat yourself (your house will smell for days), buy Bob's Red Mill brand - it's certified gluten free.

I just bottled a similar brew - also my first GF attempt. Check thread "GF IPA, Looking for feedback." It's not bad, but the sorghum taste is coming through loud and clear. Hop bitterness is there, but little hop flavor or aroma. It's better than Redbridge, but an IPA it isn't. I think it...

As this was a half sized batch, I went with .65 oz. cascade for 8 days. Adjusted up from my original plan of .50 oz. to correct for lower alpha.

Update: Bottled. FG ended up at 1.011 for an ABV of 5.8%. Taste is not unpleasant and after conditioning might be quite good. It's light and crisp, although with sorghum twang. That said, it has mellowed out quite a bit after dry hopping - much better than in many commercial GF beers I've...