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Just to chime in, there are a few mentions of the Mashmaster Minimill from Australia in this thread. I've seen it mentioned elsewhere at times too. I actually have one, and the thing is a beast. Those driven rollers work like magic. The only trick to it is that since both ends are...

Such beers should be clearly marketed as "gluten reduced". I've corrected a couple servers on this at restaurants; they roll their eyes at me until I jokingly mention lawsuits.

To echo Igliashon, the color will result from the soluble portion of the grist. The hulls aren't going to contribute anything to the water, so they'll have no effect on color. Out of curiosity, where are you getting unhulled buckwheat? It's a lot harder to find than groats, but will...

My approach to kilning is that airflow is key. A good flow of 90-100F air through the grain bed in the kiln seems to work very nicely; I have my airflow set up in a push-pull configuration at both the top and bottom of the kiln. I also keep my grain bed fairly thin. I haven't gotten to the...

Here's what I'll say... Malting has only been an exacting science for a hundred years or so, give or take depending on region. For literally thousands of years, people made beer without worrying about microorganisms growing in their malt. Heck, for most of that time beer was...

OK, so two things. 1) Let me know if you ever want to team up picking/juicing. 2) Jonathans grow really well here and are great for cider, sauce and pie. I'm working with some Bellflower this year and have high hopes... they're very sweet, flavorful and loaded with juice. Pippins are an...

Well, most everything we do here is some kind of experiment! Opaque and bread beers are made largely from flour. It certainly is possible. At the very least you could get some of the starch to convert and get some protein out of it. But yeah, I wouldn't want to put flour in my beer either...

You revived a really old thread... Contrary to popular opinion (including some professional/expert opinions) rice can be malted, and some varieties and strains of rice work much better than others. There are a few academic papers about malting rice and I have one somewhere that identifies a...

I'm late to this party.... but... do you really want all the pumpkin in your boil kettle? That sounds like a nightmare. As a rule of thumb I'd say never use goopy ingredients without a secondary fermentation. GF brewing is hard enough without subjecting yourself to primary-only, and adding a...

Date sugar is used in some candi syrup.

The short answer is, it depends. GF grains tend to be expensive in most stores. Asian markets sometimes carry good alternative grains at reasonable prices. As far as enzymes go, some amylase from the LHBS is what most people use. If you want promalt or other commercial grade enzymes you'll...

Are those grains all steeped or what? If so your fermentables are just 1# rice extract, 3# sorghum, 1# d45 and 1# soft candi. I would actually expect all that grain to balance the dryness of all that sugar pretty well, but sorghum is about half your fermentable sugar so expect that sorghum...

It's entirely possible to replicate barley beer using GF ingredients. I have a recipe that, when consumed FRESH, tastes just like a brown ale made with barley- if you wait a few weeks it gets strange though :(. That said, I agree that if your goal with GF brewing is to simply replicate barley...

http://www.brouwland.com/setframes/?l=&to=http%3A//www.brouwland.com/shop/product.asp%3Fcfid%3D4%26id%3D4295%26cat%3D1026%26dt%3D24&shwlnk=0 Looks like it's just a branded liquid alpha amylase?

Adjuncts don't convert grains, grains convert adjuncts. In typical terminology, grain means malt and adjucts mean unmalted other "stuff". It sounds like you just have the definitions backwards; your quinoa malt is your grain and rice syrup and sorghum are your adjunct sugars. In any case, the...

As far as gluten equipment goes, brewing and cooking are really the same. Is it OK for them to use a well-cleaned stockpot or plastic storage container that had gluten in it? Those would be pretty comparable to your brewkettle and fermenter. If you wash things properly there should be little...

I get great foamy head from Fawcett oat malt. Nobody knows exactly how much gluten it might be contaminated with, but many are fine with it. You can search for some discussions around here about it. In my experience head and mouthfeel are fine as long as you use a decent amount of grain and...

My understanding is that there is no appreciable difference. Should (in my mind) be analogous to liquid versus dry malt extracts. Briess makes different syrups with different fermentability levels (45 and 60 DE, maybe others) which would have to be different since AFAIK dry rice extract is all...

If you're just looking for toasted buckwheat, it's called Kasha and most natural food stores sell it. A lot of people use plain-old brown rice syrup from the natural food store and it sounds like it works just as well as the Briess stuff. Maltodextrin, should be available at any good LHBS...

All grains have the necessary [everything] to break down their starches; those starches are food the plant stored for its own use and it's evolved the ability to eat its food. Enzymes are tough because you need to make sure you don't denature them somewhere in the process. The necessary...