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As dkershner said, I strain going into the fermentor. I think I'll either add some more at 45 or just move some of the saaz back a bit to get up to around 20 IBUs. Definitely noted. I've got a health food store near my work that has GF grains. The same thing goes for yeast, although...

I'm looking at making a gluten free recipe for my wife who recently discovered a gluten allergy. I was thinking of making something fairly hoppy to somewhat mask the non-barley based fermentables, but my wife doesn't like really bitter beers (most IPAs are out). I'm looking to make a nice...

I second carnevoodoo's brewery picks. I was up there on my honeymoon and hit Russian River, Bear Republic and Anchor. One of my favorite memories from that trip was having four beers in two hours at Russian River Brewery and then passing out at the park across the street...at 3:00 in the...

Wow, thanks for the responses. It sounds like I probably won't have an issue and if I do, I've done what I can to minimize the damage. Just out of curiosity, what is it about the extract that keeps it from fermenting further? Are there just a lot of unfermentable sugars in them?

So I brewed my first batch, an amber ale extract kit (recipe below). I didn't have a hydrometer on brew day so I don't know the exact OG, but I'd expect it to be around the predicted 1.045. I had it in primary for 26 days and decided to bottle on Sunday. I admit a rookie mistake expecting...