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Hi everyone, I guess it's been a while since I've logged in here! Pretty wild to see one of my old posts still stickied here. Anyway, I recently opened a new dedicated gluten-free brewery (all by myself this time, no partners or investors!) called Mutantis Brewery and Bottle Shop. Located in...

Long time no see, fellow gluten-free homebrewers! Some of you may know me, some of you may not, it's been a while since I was posting obsessively here. The reason: I've turned pro, and my brewery is a few months away from opening! We're called Ghostfish Brewing Company, and we are...

Due to the fact that my last several beers have severely over-attenuated and come out lacking good malt flavor, I've decided to go back to the drawing board and try to dial my mash in more scientifically. This is also to figure out what mashing process is optimal so that we can avoid adding...

My brewery has decided not to pursue further R&D with Colorado Malting Company malts, due to their pricing structure not fitting our budget. We're sitting on ~70 lbs of specialty millet malts: 25 lbs chocolate millet malt, ~24 lbs C60 crystal millet malt, and ~21 lbs C20 crystal millet malt...

The FDA has not ruled on gluten standards for hydrolyzed or fermented foods yet, and current TTB regulations on the matter are considered interim until the FDA makes its final ruling. I've heard from Pedro at New Planet Beer--who is currently working tirelessly to influence the FDA to rule that...

…is because I'm opening a (dedicated gluten-free) brewery, in Seattle! http://ghostfishbrewing.com …and the farewell post on my old blog, telling the (abridged) story, can be found here Wouldja believe it never would've happened if my now-partners hadn't seen my comment begging for a...

I'm starting this thread because I'd like to see everyone on here who brews with malted GF grains weigh in on how they approach it. Rarely do we all-grain gluten-free brewers compare detailed notes, and I think it's something many would benefit from. Maybe it'll even make a sticky if we get...

Today I put my first batch of beer in a Party Pig for the first time. The instructions made it sound like the Pig itself should only be cleaned very gently (no hot water, no brushes, no caustics). So I gave it a long rinse in some warm water, sanitized it with Iodophor, and then filled it as...

I was fortunate enough to get my hands on the last two bottles of tflew's lager. Here are some pics and tasting notes: Appearance: hazy golden, almost orange. Voluminous creamy & sudsy white head with prolonged head retention (≥15 minutes) Aroma: classic pilsner. Clean malty aroma...

So, I'm planning on brewing this on Tuesday or Wednesday, possibly for entry into the AHA competition. It reflects some lessons I learned from the first time I attempted a smoked porter (which was an abysmal failure): 3 gallon batch (Edited 2/6/13) Malt Bill: 2 lbs liquid sorghum extract...

So, I realized that if I want to get a finished and properly-aged beer into the 2013 AHA competition, I'll have to brew it up within the next two to three weeks. Have any of you entered a gluten-free beer in the AHA competition? Do they have a separate gluten-free category, or does it fall...

I'm thinking about brewing a black IPA in the near future, and was wondering about making my own black malt (out of sprouted quinoa, probably). I've heard that you can't do black malt in the oven because there isn't enough control, so I was thinking of doing it in a frying pan on the stove, so...

All 3 of my fermentors are full, and I haven't had time to bottle in what seems like ages. But I just checked my gravities tonight, and thought I'd post an update on these three batches (Maple-Wild Rice-Pecan-Corn Amber, Oatmeal Stout II, and "IPA Bochet" with Galaxy hops). First, the IPA...

Promalt experiment #3: Mash: 2 lbs 8 oz corn grits, lightly toasted 1 lb 12 oz wild rice, medium toasted 4 oz pecans, chopped, roasted, and pressed between paper towels to remove oil 1 tsp gypsum Boil: 2 lbs organic grade B maple syrup 12 oz molasses 8 oz maltodextrine 1/2 tsp...

This is a gluten-free beer. Brewed this yesterday: Grain bill: 2 lbs medium-roasted red rice 2 lbs medium-roasted "forbidden" black rice 1 lb sprouted quinoa, unroasted 8 oz BRS 8 oz D-45 candi syrup 4 oz maltodextrin Hop schedule: ~1 oz whole-leaf local organic Cascade hops, AA%...

I'm gonna brew this tomorrow unless someone here stops me! 3 gallon recipe: Ingredients: 6 lbs wildflower honey 0.25 oz Millenium hops (pellet, 17.4% AA) at 60 min 1 oz Simcoe hops (pellet, 13% AA) at 15 min 1 oz Simcoe hops at 1 min 1 oz Czech Saaz hops (whole-leaf, 4.5% AA), dry hop...

Today I brewed up my first batch with the Promalt enzyme cocktail, which contains beta-glucanase, protease, and both alpha- and beta-amylase. I did a mash with 3 lbs of bananas and 2 lbs of millet, and I can't really say the results I got were a whole lot better than when I've used amylase on...

UPDATED 7/8/13 TO REFLECT FURTHER RESEARCH This keeps coming up in discussions here, so I'm hoping I can clarify some things about clarity ferm and "reduced-gluten" beers, such as Omission and Daura. Background: I'm an acupuncturist in California, where an acupuncture license requires a 4-year...

So, I've had to dump my last four batches. Yes, I'm quite certain they were flawed beyond salvage, and frankly I'd rather not drink than drink crappy beer I already paid for. They were not for nothing, though because I learned a lot! Here's a few things I've learned: 1) For some grains...

So, as one of my baby-steps toward opening a gluten-free brewpub here in SF, I had the opportunity to meet informally with a friend of my girlfriend's family who is a potential future investor. She basically wanted to taste my three best beers and just talk a bit about my background, my plans...