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Hey everybody, its been a long time since I've posted (been busy with work, school, all that junk). I've still been finding time to brew, though, but it has been with sorghum extract (using honey and candy sugar as adjuncts). And although I've gotten some pretty good brews, I never had good...

I brewed my first actual lager yesterday. It is happily fermenting away in my basement right now. I found my basement temperature to be consistently around 55 F, so I've got the carboy sitting in a big plastic bowl of water with a wet t-shirt over it. For anyone interested, the recipe is...

Long story short, I've modded my mini fridge to fit kegs in. Right now, I can fit two kegs in, but the CO2 tank is giving me trouble, There's a shelf in the back of the fridge formed by the hump for the compressor, and I could either cut a bit of wood to make the shelf bigger and/or put some...

Greetings fellow GF brewers! First of all, I must say that although I haven't posted in a (metric) while, the rumors of my death have been (mostly) exaggerated. Seriously, though, I've been working full time and going to school part time, but now that I'm staring down a solid couple weeks...

I think I posted up something about this back when I first brewed it, but I tried making a mock lager back in February: 3 lbs sorghum extract (45 min) 2 lbs Honey (flameout) 1 lb 5oz Rice Syrup (45 min) .5 lbs corn sugar (60 min) 4 oz maltodextrin (60 min) 1 oz US Hallertau (60) 1 oz US...

So, based on the fact that I didn't have any good form of temperature control, I decided to try using Nottingham at the low end of its range to make something lager-ish. That's been going for 4 weeks now, and I was thinking about bottling it, but I just became the proud owner of a mini...

That'd be the bottle on the left. I'm encouraging it to finish carbing up before I give it a real review, but it doesn't seem to have any weird flavors. I'm not sure I'm properly qualified to evaluate a stout, however...

I just thought I'd post up a little teaser pic... On the left is my last back of stout, on the right is a Belgian that is actually fairly dark... Anyway, it looks like I've got the color right! It hasn't been in the bottle quite long enough, but I'll give a review of it when the time comes.

I just thought I'd share a couple quick recipes. The first one is based on NB's AK47 pale mild. I used: 3 lbs Sorghum extract .5 lbs Demerara ("raw sugar") .5 lbs Brown Sugar .25 lbs ‘darkish’ candi sugar (some leftover home-made candi sugar) .7 oz East Kent Goldings (55 min) .2 oz...

I found some (not homebrew) GF beer over the long weekend. Actually, it was really my cousin's work. It's a tough job, but I've been working my way through all this GF beer, just for you guys. Reviews to follow.

I want to make a Bock, but I don't have the ability to 'lager' it in bulk at the moment. Right now, the best idea I've got is to use an ale yeast at the lowest end of its range, let it go for a nice 3-4 weeks in primary, the bottle it, let it carbonate, and 'bottle lager' (leave the bottles...

So, one of my friends is trying to convince me to make an oatmeal stout. It isn't something I've had... But I've got some GF rolled oats, and I've got the 'base' ingredients that I need. So, what I'm wondering is, can I roast some/all of the oats to give it both "oat-ness" and some...

I just opened a bomber of my 'witless' remake (I repeated my original recipe, minus adding too much top-off water). This stuff tastes, at least, as good as it looks. It goes well with nachos. I can down it pretty easy. :rockin: And when given to unsuspecting people, no one asks "what...

I just rinsed and soaked some quinoa. I left it soaking for an hour or two while I went to the store, came back and couldn't believe how much it had 'poofed'. As I put it on the pan to start roasting it, I saw that a bunch of them have split and started forming little rootlets! Holy crap this...

I roasted some millet. I rinsed the millet by putting it in a big bowl, filling it with water, stirring it up a bit, then draining, and repeated until the water was basically clear. Then I spread it out on 2 pans, a regular cake pan and the 'airbake' pan above. I started it out at like...

I've got some grain I bought last spring. Buckwheat, millet, and quinoa I think. I don't have the time/equipment to malt and mash any of these, but I was wondering about the possibility of roasting/toasting them and then steeping them. Anyone got any tips? What sort of 'specialty grains'...

So, I'm trying to figure out how to use some of the stuff I've got on hand, and use sorghum in the amounts I can order it in. I was thinking of making British mild (probably will end up being a pale mild, or at least a not particularly dark one). That's going to be based on 3 lbs of sorghum...

I've got 4 jars of this. Someone bought it for me, thinking that it was the same thing as the sorghum extract (Actually, I was talking about ordering some ingredients the other day, and my wife asked if I could use sorghum syrup from the grocery store, I told her I assume it is sorghum molasses...

So, I was in the basement looking for some stuff, and I stumbled upon a box. Inside this box, I found 2 3 lb jars of sorghum malt extract, some yeast, hops, rice syrup extract, orange peel...basically all the fixins for my GF Witless. It took a great deal of study, but at bought the sorghum in...

Since my 'enkel' never carb'd properly, I've tried mixing it with some beer I've got that IS carb'd properly: New Grist. So, what I don't get is, New Grist has a 'twang' to it, the enkel has a twang to it, but the two of them mixed together are friggin great. Discuss...