Search results

Interesting brewdog. I’ve used clarity fern a lot and it does work for me. (I’ve tested inconclusive for celiac). Everything I’ve read though, and used it is pitchined it with the yeast. It’s an enzyme that I would guess be denatured with high heat.

I’ve tried with roasted buckwheat groats that I malted. And with strait up black strap molasses. Enjoyed them both but nothing like a real stout. I’ve found I can use barley if i add clarityferm to the fermenter when I pitch the yeast

Only one way to find out brother

Feed the chickens and they law great eggs!

Hi, My wife and I traveled to the Interlaaken region of Switzerland and enjoyed a lager made by Rugen Brau. I think it was their Spezial beer. (there was a language issue with the server in the small caffe.) It was brewed there and it had a very reminiscent flavor of Ritz crackers. I've...

I'm gluten free and malt my own buckwheat and use other grains as I can find them. Even sweet potatoes. I've been brewing about a year now and have a dozen success so far and one failure. I'd really like to help and would gladly ship you a sample Rick

T-58 is it. I went and got some more.... The head took at least 3 weeks to develop. I was disappointed at two weeks but at three the beer was totally different. ( by that I mean better)

Being a gluten free brewer I use sweet potatoes quite often. I found the easiest way to brew them is to just bake them for an hour or so and the skin comes right off. I mash them with hot water and amylase. OG is usually around 1.020 so a little light. I use either dextrose to bring it up or...

I think that is the yeast... I still need to go to MASH to get it. It was a Belgian yeast and dry in a pink package if I remember right. I just tried to do an zero sorghum stout, but it came out more like a porter. Tasts good but still not dark enough.

One more after I poured in the rest of the 22oz bottle. A little haze but still tastes great!

A better one ..... After I poured the last of the 22 oz bottle in. So a little haze from the bottom of the bottle, but it still tastes great!

Here's a pic or two of them

With help from my local home brew store "Mash" in Tacoma, I tried this tonight. The boil went good. Here is the ingredients for a 5 gal batch: 6.5 lbs bries sorghum 2 lbs brown sugar 2lbs dextrose 4lbs organic pumpkin pie filling 1/2 tsp whole cloves 1 1/4 allspice 1 1/4 nutmeg 2 1/2 tap...

I'll get the yeast info tomorrow, and post a pic next time I crack one.... I better hurry, only two 22oz'ers left!

It was fantastic. The ABV was only about 2.5-3% as I didn't add any dextrose and I'm guessing because I added the torani's strawberry syrup balanced it out perfectly. I also added one packet of stevia to each bottle. I just made a 3 gal batch of it with raspberry instead because that what I had...

Ok, I've been experimenting with brewing since I was diagnosed with gluten intolerance.... I'm still waiting on the test to see if Celiac or not... so my only experience with brewing is for gluten free beer. my first beer was an all sorghum extract beer. I've done a number of 1 gallon batches...

Made a test batch of quinoa beer and it turned out quite tasty if I do say so myself! I just in corked a quart of it and I'm a little pished as a result, so if I say anything a little off I'm sorry! Here's my recipie... Quinoa beer 6/3/2012 Roasted 8 oz. quinoa at 275 for 2.5 hrs stirring...

I made a real nice Ginger Ale from scratch. I used one ginger root grated and boiled for an hour with a cup of honey and a cup of table sugar and added the juce from 1/2 a lemon to make a two gallon batch with 1/2 pack of red star champaign yeast. One gallon I bottled as soda and the other I...

May you be blessed with gluten intolerance!