Search results

I bottled a batch of this yesterday, 5 gallons of cider and s-04. I bottled at 1.012. Do you do your sampling at room temperature or do you put the bottle in the fridge the day before? I pulled a bottle tonight and it automatically flowed from the bottle once opened. The bottle sampled...

I've made a couple using sorghum syrup only and they worked great. Just did a quick calc with beersmith to figure the amount. I assume you are using liquid yeast and accept the fact that it is not 100% gluten free. If not I would look at using a dry yeast as most are gluten free.

Dorklord, did this stout ever get off the ground? If so how did it turn out? Any recipe notes?

That's cool that they carry a GF kit, albeit a pretty simple one. Nice to see more GF products coming out. Price does seem a little high. Should be able to gather everything for about $30.

Just opened a bottle of this from a batch I started last November. Wow, amazingly good! I am glad I waited this one out. Thanks Ed. :mug:

Hey neighbor, murky beer still tastes good. I would hold off on the enzyme and just let them sit as long as you can stand it. After bottling, let them sit in the fridge further if still cloudy. Murky or not, you still are going to have a nice beer.:mug:

Thanks, Stout-n-Braggot, I think I will try this in the future. About how much water is necessary?

Hey, could you elaborate on the process of caramelizing the honey.

Thinkin' about doin a "stout" as well. My thoughts were along the same lines. Roasting some oats, although I don't think much color will be gained from this. More for the taste. I am thinking the dark color is going to have to come from some coffee and/or blackstrap. I used the D2 candi...

I am celiac, however I did not realize it until they took a few samples of my small bowel. Fun stuff. And yes, Redbridge tastes like canal water, therefore I brew.

Dorklord your right on. Here is the response from Wyeast: Sure: The liquid in our package contains roughly 120ppm (mg/L) gluten. There is at most 130mls of liquid in our package. This yields 15.6mg of gluten in the package. When you divide 15.6mg by 18.9 Liters (5 gallons), you get 0.82...

I was just curious about it and emailed Wyeast since I could not find info directly on their website like White Labs. I emailed Wyeast back for a little clarification on how they arrived at that number.

I recently questioned Wyeast about the gluten content of their yeast. Here is the reply: Michael, Our packages contain at most about 120ppm gluten. This equates to about 0.82ppm in 5 gallons of beer if the beer was produced w/o any added gluten. We are looking at the possibility for...

Brewin' a GF California Steamer on Sunday! :mug:

That looks great. I did a chinook/cascade combo for an IPA over the summer. I thought those hops worked really well together. Still hanging on to a few bottles, but it is hard to keep them around.

Nice. That looks like you are on the right track. I would consider a little maltodextrin for body. Also, perhaps more hops. But that depends on your personal taste. Good luck and let us know how it turns out.

Brewing a spiced holiday ale this weekend. Although at this point in time it will be more like a January ale. Bottling up a Belgian/wit. Anyone else brewing?:mug:

I like Beersmith as well. The calendar is nice to track the dates of your brews. Very easy to add new ingredients, GF stuff.

This would be useful if one were comfortable using white labs liquid yeast. Although my experience with white labs thus far has been excellent without using a starter. Anyone else using white labs and making starters for their GF brews? I should say, mostly GF to be correct, as white...

I brewed up a brown based on Lcasanova's recipe. Bucket was bubbling away first thing the next morning and smells great. This could become a regular. 6.00 lb Sorghum Liquid Extract 1.00 lb Rice Extract Syrup 1.00 lb Buckwheat, roasted 1.00 lb Millet, roasted 1.00 oz Target [11.00...