Recent content by toorudez

So I'm trying to find some Clarified Brown Rice Syrup 42D near where I live with no luck. Is that the same as this type of brown rice syrup? I've ordered some rice syrup solids, but can those be used as a substitute?

Day 2 Update: Fermentation is well underway! The airlock is bubbling like crazy!!

Brew day complete! Final volume of 20L and an OG of 1.050. Pitched the yeast and now the waiting game begins! It smelt like wort should so perhaps that is a good sign?

Using the Brewer's Friend hydrometer reading calculator, the adjusted preboil gravity is 1.036. The wort does have a sweet taste to it, although there is still some starch in it. I'm letting it sit in the kettle for a bit before bringing it to a boil. The recipe for this brew is as follows: 3.5...

Did an iodine test after the 2 hour mark and it turned black. So I added another teaspoon of enzyme to the kettle; temp sitting at 66C, preboil gravity 1.020. I'm really hoping this works otherwise it's back to the drawing board..

Is there a calculator for how much to add to the mash? I'm brewing a GF Belgian Ale using Pale Millet, Buckwheat and Flaked Oats. I've found one recipe online which uses about the same amount of grain (10#) and uses 1 tsp of enzymes during mash. Edit: I added 1.5 tsp so we will see what...

Day 2 and I brewed the American IPA. I ran it through my cereal mill prior to mashing. I mashed at about 68-69C for 60 minutes with 10L of water. Had a pre-boil gravity of 1.020. Boiled for 60 minutes with the hop additions and adding 190g of dextrose at 60 minutes. Ended up with 6L of wort and...

I recently discovered that Canadian Homebrew Supplies carries GF AG kits from Snowman Brewing (http://homebrewsupplies.ca/category/gluten-free-ag/). So I purchased 2 of the 1 gallon kits and tried the English Amber Ale kit this morning. So far so good! The mash schedule they recommend is almost...

I made a Summit Ale from glutenfreehomebrewing.org that used Millet and Buckwheat and it turned out fantastic! The colour of if was a bit of a darker golden ale which was very pleasant to drink. Although I will say that the mash schedule is a chore. It made for a long brew day.

Looking to do a GF Golden Ale. The regular non-GF recipe I'm basing this on uses 0.5kg of wheat in it, which I haven't figured out what to replace it with so am just going with Buckwheat. 3.5kg Pale Millet 0.5kg Buckwheat 0.5kg Flaked Oats 0.8kg Rice hulls 0.75kg Clover Honey @ 10 minutes...

Sorry for the late reply. I haven't been on this site for ages. I made the mead that same weekend and it's been sitting in a 3 gallon carboy for the last 6 weeks. I figure I'll let it sit and age for a few months as that appears to be the norm for meads. Here's the recipe I used: 2 Gallons...

I believe I've sold myself on a Viking Blood Mead. Never made one before so why wouldn't I?

A friend of mine gave me 6 cups of frozen cherries he picked from his back yard. I thought what better way to use them then make a wine. What / how would I go about using these to make a tasty beverage? Thanks

No worries there. There's nothing in it yet. Just filled with water to draw the ruler on it. But later tonight it'll be filled with an Irish Stout!

In case anyone was wondering, here is the graduation in litres of the Speidel 30L