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I think you misunderstood me on the attenuation part. I'm looking for less attenuation, which is probably a bit unusual with GF grains. I need to figure out if there is something I can add to the grain bill that will reduce the attenuation. Or maybe experiment with changing my mash temp...

Are you saying to add table sugar to the beer after fermentation is complete? Or you are adding it on the front end with the expectation that it will be needed? Given what you've said about rice malt, I assume you are sticking with a millet/buckwheat mix instead? I haven't used it yet...

Thanks for sharing your recipe/results. I like to see how other folks are doing. I have three suggestions. 1) Mash at a lower temp. I strike with 12 lbs of grain at 173, and I'm thinking about dropping that to 165-170. My highest gravity came from a strike temp of 170. 2) If you...

Yes, I've tasted the brown, but it hadn't carbed yet. Pretty good, but light in the body, as you would expect from a beer that finished at 1.005. I'll have another one soon to see if it has carbed up and changed at all. I'm using a corona style mill and have it tightened as far as it'll go...

I wanted to give an update for anyone that might be following this brew. After my failed single infusion experiment back in April, I went back at it in May. My recipe was (3 gallon batch) - 7 lbs pale millet (Grouse) 2 lbs vienna millet (CMC) 2 lbs buckwheat (Grouse) 1 lb flaked...

If you've done a successful single infusion mash, can you let me know how much enzyme you used and the type? What I don't necessarily understand is whether you all are relying on millet's natural enzymes to do any of the work. If I do a single infusion at 168-173 strike, to get to 163 for...

Hey Osedax. Thanks for the response. I am shooting for an American lager, so definitely not a dark lager. I'm not trying to replicate Bud Light either (when I see Light American Lager, I'm not sure if light refers to color or alchohol/body). I have a bunch of different millet on hand...

Hey guys. I'd like to formulate a lager recipe for this coming summer, but I haven't had much success to date in a making a tasty barley free brew. I've been brewing pale ales with millet exclusively (CMC & Grouse, a variety of roasts), and been using the Lavery method. The beers I've made are...

To your point above (in bold), that's the case for me. I react poorly to beers I've brewed with Clarify Ferm and I'm not a celiac. I haven't yet figured out if that is because I'm allergic to something in addition to gluten or if gluten just happens to be part of what I'm allergic to. I lost...

I've used Clarity Ferm several times and I don't believe it should be added during the boil. I could be wrong, but I'm under the impression that it is only to be added when you pitch the yeast. I'm thinking the boil could denature the enzyme.

I'm going to take advantage of your post to share where I'm at with everything. I've been hoping there are more all grain GF folks on here, as I've been lurking for a while. I hope we can spark some discussion & recipe sharing. I've been doing some 3 gallon all grain test batches with...