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This is probably not the best recipe to start with if you're new to gluten free brewing. A single-hop IPA is probably a much better option, and will give you a sense of the sorghum "twang" (though the hops tend to compliment it quite well). When I made this, it turned out fairly well (my wife...

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/aug/13/yeast-eden-future-of-beer I found this through the Long Now Foundation. They see it as something like the seed vault in Svalbard; a backup of yeast strains in case of some kind of apocalyptic event. Of course, I would rather...

I think you're confusing two naming systems. D2 is a product of Dark Candi, Inc, stands for "dark 2", and has an SRM of 80. The products by Candi Syrup, Inc, OTOH, use a "D-" followed by the degrees Lovibond (D-45, D-90 and D-180). So a recipe calling for D2 syrup was asking for a pretty dark...

Heh -- I actually dry toasted my oats. I'll try wet toasting next time. I imagine it gets more Maillard reactions going. They're sitting in a paper bag until I get back from a trip in two weeks and can brew again. When I toasted them, they smelled quite strongly. I didn't mind the smell too...

Of course, you can also get alpha amylase from Sigma Aldrich isolated from human saliva (or pancreas!) That might make for an interesting beer...

Just looking at Sigma Aldrich, a major laboratory supplier, it looks like beta amylase can indeed be derived from barley... http://www.sigmaaldrich.com/catalog/search?interface=CAS%20No.&term=9000-91-3&lang=en&region=CA&focus=product&N=220003048+219853082+219853286&mode=partialmax Their other...

How did this come out at bottling? I'm thinking of trying something similar for my second batch... Is it still a bit acidic? I've seen some people talking about balancing the acidity of sorghum with a bit of lime (CaCO3), presumably post boil so as not to interfere with hop isomerisation...

This is mine. It's fairly simple, so probably a good place for new brewers (like me) to start. I based it off of spaced's recipe here. His blog has a few GF IPA recipes. I only bottled on Monday, so don't know yet how the final product will be. But from the taste I snuck while bottling, it was...

I just bottled my first gluten free beer, it was an IPA, and I did a partial boil. The recipe is here: http://hopville.com/recipe/1333155/american-ipa-recipes/hoppy-gluten-free-ipa In fact, it being my first boil/cold crash, I struggled a little with cooling, which took about an hour. I also...

Oh hey, it's you. Thanks for the blog and recipes -- I've just bottled my first gluten free beer, funnily enough also an all-Chinook IPA based on the all-Centennial IPA recipe on your blog. Anyway, I agree with igliashon, the hops will likely work well with the sorghum. I was initially...

Which molasses, though? There are several grades -- "light", "dark" aka "fancy"?, "blackstrap", and all come sulfured or unsulfered. I'd imagine the blackstrap molasses would work well for colour, but the strong flavour might come out in the beer. And I think I may need to try using candi...

So I've got my first gluten free sorghum beer going in primary (an attempt at a possibly too-bitter IPA). I'm still pretty new (last brewed from kits about 10 years back), so I do not yet own a carboy, and do not plan to do secondary on this batch. I also do not own a bottling bucket, though...

Yep -- had questions, Googled stuff, ended up here quite often. Plenty of good info on gluten free brewing, which is what I'm currently getting into. So I figured I might as well join and participate a little.

In my "day job" I'm a PhD student, and I use the R statistical programming language quite a bit. This means that I also tend to look for opportunities to use it elsewhere, like here in home brewing (which I've just gotten back into). What's nice is that R is free open source software, so anyone...

Hi all. Just joining the forums. I'm originally from South Africa, and have lived in London for a while, but am currently based in Vancouver (BC, Canada). About 10 years ago, I brewed a few times from kits, first with my Dad, and later while I was spending a year seeing the world in London...