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On deck for me is a batch using Mangrove Jack M21. It may be a while, but I will report back with results.

I will echo Chris, I have read many of his posts and he knows his craft. I will suggest that there may be better yeast options than US05. I think the yeasts that leave something behind may cover the twang a bit. My go to is S04, if you like spicy the T56 works exceptionally well imo. I...

When I have used oats I have obtained zero benefits and have been burdened with extra annoyances. No mas tambien.

In case I oversold the head retention, I'll let the pics do the talking. First is just gently poured, second is 10 minutes later, third is another 10 after that.

Skleice, I am an extract brewer and until recently all my brews suffered from poor head retention. I have easily solved that problem and now my beers have awesome head that lasts to the last sip and leaves beautiful lace down the glass. Everyone here is correct in suggesting that buckwheat...

No, I skipped the sugar and did not substitute anything else. I did my own hop schedule and used S-04 yeast. The recipe says S-05 yeast, I assume he meant US-05, but I think that yeast lets too much twang shine through so I don't use it anymore.

I brewed the ground breaker recipe, i liked it and agree the lentils provide a bit of a peppery taste and improved boys. Good head retention probably more from the kasha. Will use lentils again for sure.

It can still be better than a barley beer without tasting like a barley beer.

oops sorry, Maple Ridge. Well that's pretty far, but maybe if I go skiing at Whistler again someday !

Where is Maplewood ? I want to be a customer.

Has anyone brewed the recipe from groundbreaker that is linked above?

Totally awesome lables. I would say even superior to what I see on store shelves.

Thanks rjmaille. It could be the maca powder - I did a little test in water and the residual seemed to just collect at the bottom compacted, but the reaction in wort could be very different. I will also try this magic number of 135 degrees for steeping the buckwheat - if it's a good place for...

I just brewed a sorghum-based batch and steeped in some cara roasted millet and unmalted buckwheat. I also added 8oz of maca as an experiment. My carboy is 1/3 full of sludge at the bottom from the hops and maca, but I think mostly muck from the buckwheat. Does anyone have tips for steeping...

I am doing extract brewing with sorghum and a partial Mash, but I feel like aging helps a lot. I just had a hazelnut Brown that I brewed some time ago and I steeped in three quarters of a pound of quinoa in a pound of toasted oats has a very nice head and body. I know that probably doesn't help...

Thanks for sharing, very interesting. I had a skin rash that you can only get if you have celiac. I figured it out myself and confirmed through bloodwork, skin biopsy, and endoscopy. My lousy docs kept prescribing ointment. They have been fired.

How did you determine you have celiac? Just curious

Oh wow, you did it. Peppery sounds great to me. Peppery as in how a belgian style yeast is described?

I would love to hear the results of any lentil homebrew.

I would add that even if a celiac has no dicernable reaction, it doesnt mean that their small intestine is not getting damaged.