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My process for a long time has been to do things in this order: 1. prep water with mineral additions etc. 2. heat strike water and dough in 3. add enzymes My thinking was that I didn't want the enzymes to soak into the husks etc. and not be available for converting, so I would add them after...

I live in Florida with with high humidity and it takes forever for tubing etc. to dry. I would really like to quickly dry out the wart side of the counter flow chiller after cleaning to insure that nothing grows in there in the moist environment while it slowly dries out. I would like to be...

After comparing the Glutenberg IPA versions, one with and one without quinoa, I was impressed with the head retention of the version with quinoa. That motivated me to try quinoa in one of my next brews. The grain is so small I would really have to clamp down on the mill gap to crush it...

I took the plunge and purchased a Grainfather G30 Connect 220V so that I can do rising temperature mashes. I wired up my 220VAC plug last weekend while it was being shipped. I am hoping there are still some gluten free brewers viewing this forum that have experience with the Grainfather! I...

Hello All, Part of this post is just sharing my latest batch that I think hits the mark for my personal target "regular brew", part of this is to get some feedback on minor ingredient and process tweaks and part is just to put a post on this section of the forum! Not much activity lately...

The first batch I did was a GF kit lager (sorghum base). I quickly shifted toward ales because I didn't have a convenient way to keep the carboy cool for the lagering phase. I don't remember there being a huge difference between the lager and the subsequent sorghum based ale batches, but those...

Hello All! I have been brewing ales for years, mostly pale ales, and have decided that I need to get into lager territory. I did some research on the forum and consulted my handy How To Brew book by Palmer, but still have a couple of fundamental process questions that I am hoping to get...

For those of you that have access to Deschutes GF pale ale in Portland or Ghostfish Vanishing point pale ale in Seattle, I am interested in any ideas of what yeast strains they may be using. I think I have my pale ale fairly dialed in but am looking for that next step. Not trying to clone...

With GF all grain, we all struggle with low finishing gravity, mouthfeel etc. and try ingredients and process steps to help. Some things still don’t make sense to me and I wanted to get your thoughts. Some styles call for a mash-out step at a specific point in the mash and I think some GF...

I brewed last weekend. Since I work in another city, I did not check on the fermenter until Friday night. The lid had opened up during fermentation exposing it to the air in my fermentation chamber (a freezer with a controller). I does not look bad but it may have been that way for several...

My latest batch was a pretty typical batch for me. All grain, gluten free pale ale. This one just wont clear up. I forgot to put in the whirlfloc tab at the end of the boil, but I have done that many times and those batches cleared up just fine. OG was about 1.058 and pitched a packet of...

I noticed the following thread: https://www.homebrewtalk.com/showthread.php?t=580532 They have a link in the beginning that eventually ends up with a PDF article on low oxygen brewing for Bavarian Helles styles. Perhaps an over the top position regarding effects of oxygen exposure, but does...

Recently, I did some mash experiments with the same grain bill, and for fun I pitched four different yeasts (all grain pale ale): - Safale US-05 - Nottingham - Windsor - Cooper's I have been using US-05 almost exclusively for years. I have used Nottingham and Windsor before, but not since I...

I did a mash experiment at the end of June inspired by various discussions on the forum. Sort of hijacked the thread so I am starting a new one. The previous post was post #14 of the following: https://www.homebrewtalk.com/showthread.php?t=583572 That test indicated to me that it was...

What advice would you give for target OG and fermentation temps for a Pale Ale with Safale US-05 and millet base malt? I have now made 3 AG gluten free batches and would benefit from input from those that have already been in this territory for a while. My experience with partial mashes...

I finally took the plunge and joined the gluten free all grain club with a batch I put in the fermenter yesterday. I have been experimenting with changes in my process to give a thinner wart at the end of the mash and it worked pretty well. I used a total grain bill of 14 lb. I did a mini one...

I have been using pale buckwheat malt in my partial mash batches for head retention. Does anyone know if buckwheat crystal would be less effective for some reason than the pale malt? Not really sure what about the buckwheat does the job and if roasted versions would be different for some...

EDIT: This turns out to be a lesson in what NOT to do (post #6). original post: ____________________________________________________ I realize that this is more of a process post than GF, but I think us GF brewers may be more driven to something like this. Sometimes you just want to put some...

This is my partial mash version of a GF oatmeal stout that was adapted from Igliashon’s “No Nonsense Stout” originally posted here: https://www.homebrewtalk.com/f164/no-...-stout-323755/ Rather than roast the oatmeal, this recipe gets the roasted flavors from roasted grain in the partial...

GF Oatmeal Stout (partial mash) Ok, summer is almost over, so longer brew days in Florida are survivable. Going to wait for a nice “chamber of commerce” mid 70’s day in October or November and begin my partial mash regiment. To date I have never brewed anything darker than...