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So I've been away a loonng time but I'm back in the game a little now, and I want to revisit this recipe. I remember everyone loving it, even the non GF drinkers kept coming back for more. Debating about making some changes though. Possible adjustments are; Buckwheat Honey instead of...

I'm in :)

KevinM beat me to it :). You'll notice the large difference in the diastatic power of the buckwheat compared to barley. I would say this would result in potentially higher FG because of incomplete conversion of the starches by the insufficient amount of enzymes. It's possible that this could...

That's because immediately after roasting your grains will have some harsh flavors. Allowing them to "air" out in a paper bag for a couple of weeks lets those flavor components either break down or off gas.

If you're willing to put the time in I think the best course is to make a 1 gallon test batch minus the flavor additions. Then once it's carbed do your test "teas" with the actual base brew. That way you really get what flavors come through and how they interact.

The sorghum syrup is closer in flavor to molasses than it is to sorghum extract. The extract is made from malting the grain whereas the syrup is generated in a completely different process. http://www.herculesengines.com/sorghum/default.html you are right to be cautious about how much to...

That's what has held me back, but I'm looking at annapolis homebrew and their Brown rice syrup price is the same as their sorghum at 9.29/ 3lb. They have flat rate shipping so if i can get a big enough order together it'll save me a bunch. http://www.annapolishomebrew.com/shopEXTglutenfree.asp

Did my first taste tonight. Not bad. Very little head, but nicely carbed. Tasted like like a Pils. Definitely more of a session beer than my usual fair. A little bit of a slippery aftertaste from the honey. The tea isn't really discernable as a separate flavor, which is how it's supposed...

I haven't seen red/gray mold in my attempts, but unless I rinse it a MINIMUM of twice a day I get the white fuzzy mold.

You might find that the bitterness softens up quite a bit over the next few weeks. Most of my batches that seemed to finish slightly too bitter actually ended up a little less bitter than they should've been when it came time to drink them.

It has a very pungent flavor. I've never used honey in place of priming sugar. It would certainly work, although I don't know if you'd be adding enough to actually notice the difference. No reason not to try though :)

ditto what Lcasanova said. It will dissolve quite quickly if the wort is at all warm. I don't actually wait until the wort is completely cooled, just down to the warm range.

The only change I would suggest is the timing of the honey addition. Honey is sterile by it's very nature, so there is no need to boil it at all. Boiling does break some of it's complex proteins down making it ferment easier, but I've never had any trouble fermenting it anyways. Boiling will...

I brew outside and I'm in Maine, if you bring 5 gallons up to temperature it will stay hot for a shocking amount of time even in single digit temps. For instance if you try to cool the wort by sticking the kettle in a snow bank it will still take over an hour to get the temps down if there...

disastrous......No. The higher percentage of Sorghum you use the more likely you'll off flavors to deal with. At least anecdotally that's the experience many have had with their recipes. check out http://www.annapolishomebrew.com/shopEXTglutenfree.asp They seem to have a decent selection...

tried the blackstrap molasses SMaSH tonight. It's interesting to say the least. Actually not as terrible as I imagined it would be. Surprisingly stout like. Looks like mud, doesn't have much of a head. Molasses is understandably a very present flavor, but is unexpectedly not overpowering...

Finished brewing a couple of hours ago, for lack of a better term it's a sort of "imperial" baltic porter. Time will tell if it's any good(a lot of time).

thanks for the info, I'll definitely be checking the local feed store to see what they have for millet. If you could(maybe in it's own thread) provide the recipe and process in detail as you brew, that would be much appreciated btw I tracked down the pdf about tests done with millet(notice...

Well I can buy both liquid and dry sorghum extract so I don't really need to experiment with how to use it as much. With Sorghum it's just a matter of how much I want to use. I currently limit it to about 3lbs total in a batch to keep any off flavors from it to a minimum.

I don't know if it contaminated or not. I more worried about working with the ingredient itself at this point. If I think it's successful I'll worry about tracking down on that's certified to be GF for use in subsequent "real" recipes.