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Hi all, I am going to brew a gluten-free American-style IPA. I've tried Nottingham in the past, but I find that the high attenuation leaves barely any malty character (it finishes too dry for my taste). Although I'm not a fan of fruity/spicy notes associated with Belgian yeast. Any...

Hi all, Does anybody know if there's a 'bible' on malting (for pros and home malters alike) out there? Thanks!

Hi all, I'm trying now to brew a partial mash, gluten-free duvel clone (or Chimay Bleue). My limitations: 1. I don't want to use any Sorghum; don't want to wrestle with that 'twang'! 2. I don't have access to dark belgian candi syrup; although I can and will probably make my own...

Hi all, I am attempting to brew a rice beer, which would showcase the following features: - Full-body (ideally without adding Maltodextrin) - prominent hopps profile, perhaps less than an IPA - brown or amber color - strong taste, not too starchy, not too sweet, not too weird! - notes of...

Hi all, I've read conflicting opinions on this topic: the use of roasted malts as the ONLY grain used in all-grain brewing. Is that possible? Malted quinoa, for instance, seems to contain enough protease and amylase for conversion. But if these grains are roasted, wouldn't that destroy the...

Hi all, I'm attempting to brew GF Guinness-style stout (my first attempt...). I do not have access to Sorghum syrup, and I don't even know what it tastes like once fermented. Can anyone help me as to which syrups would give the best (i.e. non-weird!) results, and in which proportion...