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Hello All- I recently acquired a Control Panel in a trade and am thinking about building a HERMS system for my shop. I currently run all propane single tier with 2 march 809's, but would like to be able to set up shop permanently. My wife says that this will require me moving to electric and...

I am very interested in these. PM me and let's talk. Sent from my iPhone using Home Brew

Is this still available? I am interested and in Hendersonville. Sent from my iPhone using Home Brew

For pale malt figure 2-3 SRM and 60 DP. SG will vary depending on many factors. Sent from my iPhone using Home Brew

Ig- What is your sac test at? Are you varying it at all to adjust for attenuation? Sent from my iPhone using Home Brew

Chris- Preboil was 5.5 g at 1.028. I boiled inside so only had about 10% loss from boil. The beer blazed it's way through fermentation but only attenuated to 1.014. Tastes amazing though. I did another 10 lb batch tonight with the same mash with the exception of sacchirification at 150. Same...

Just to throw some numbers in the heap, I brewed tonight and here are the results. 10 lbs pale malt produced 5 G of 1.032 wort post boil. No enzymes tonight. Used a 50-60-70 mash. Lautered at 170. This was really just an experiment similar to Igliashons, but we are doing them at a larger scale...

The lactose is what makes it a milk stout. Sent from my iPhone using Home Brew

Theorhetically, mash temperatures only effect the enzymatic processes, not the grains. If the grains are already malted, we need only focus on extracting and converting those starches. If you add alpha amylase, but take it out of its optimal range, what is the point? At 160, you are at the very...

Gravity is the concentration of sugars in the wort. Fermentation is converting those sugars to alcohol. Sent from my iPhone using Home Brew

Think of it this way. If alcohol content is the difference between OG and FG, and alcohol is a sugar, and sugars are carbs, carb content is the difference between OG and FG. Sent from my iPhone using Home Brew

You can ask them but remember that Malt analysis is conducted according to asbc guidelines for testing barley. I tend to think CMC doesn't know any better than you or I. Sent from my iPhone using Home Brew

Remember that if you use corn it doesn't have enzymes sufficient to convert so you will need to add enzymes or cereal mash with something that does. Sent from my iPhone using Home Brew

Ps. Rebel brewer has your sorghum and hops in stock. Good guys too. Sent from my iPhone using Home Brew

Replace one of your 3.3 lbs of sorghum with a can of brown rice syrup. Trader joes or Kroger/Ralph's will have it in the health foods section. Any more than 8 oz of maltodextrin is unnecessary, I haven't found that it makes a difference. Steep your oats at 150 for 30 minutes. I like the gravity...

No correlation. Carbohydrates come from sugars, no matter the source. These sugars are what drive fermentation and alcohol content. Not sure how one would create a low carb homebrew.

I thought the yield was extremely low as well. I use about 15% more grain than a barley brewer, which I deem acceptable. That was with some help from igliashon. I can't figure out how you get the attenuation you do, though. In always in the high70s to mid 80s like the OP. Is it maybe the...

I wanted to add to this that sorghum has a place in GF brewing and is a great place to start. Just remember that what you've had commercially was akin to coors light. Do some research through proven recipes on here and you can make something great. If I was the first oil painter, Rembrandt might...

I decided to finally brew this with some tweaks. Did a 5 gallon batch with some chocolate millet partial mashed. Half brown rice syrup for sorghum. I'm using the mangrove jacks British yeast and so far it is extremely slow. OG was 1.062 and 7 days later I am at 1.050. It doesn't seem to be...

Sorry. I guess I worded that wrong. I checked the gap with some plug gaps and I think the finest I got it was .01. But that's a bit misleading because of the angle of the teeth. It's just as tight as it goes.