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Wherebdo you get millet and buckwheat malt?

Turns out the water used by Briess to make extract has a high sulfate loading but a low sodium content. Otherwise the water is typical to soft. With the sodium to sulfate ratio set at a high sulfate, the bitterness comes through too strongly. That is why salt seems to help. However that...

A real important note that I received from WhiteLabs is to add Clarity Ferm immediately after the wort cools. I tried a few batches of adding when dry-hopping 7-10 days after start of fermentation and found that the batches do not pass EX Gluten test or my gut test. My lucky brother-in-law now...

A real important note that I received from WhiteLabs is to add Clarity Ferm immediately after the wort cools. I tried a few batches of adding when dry-hopping 7-10 days after start of fermentation and found that the batches do not pass EX Gluten test or my gut test. My lucky brother-in-law now...

A real important note that I received from WhiteLabs is to add Clarity Ferm immediately after the wort cools. I tried a few batches of adding when dry-hopping 7-10 days after start of fermentation and found that the batches do not pass EX Gluten test or my gut test. My lucky brother-in-law now...

To several batches, I added Clarity Ferm 7days after adding to the fermentor and got excellent results. The batch passes the gluten tester. A couple of the batches were a mix of sorghum malt and barley malt and grains. The beer was very clear esp'ly considering that it is a Sorghum malt with...

Sorghum definitely creates dangerous level of cyanide as it sprouts. Interestingly, the cyanide is largely destroyed due the brewing and fermentation of the beer. A web search will pull up the scientific paper covering this.

I found that Saphir has left a strong grapefruit taste to a batch of Gluten Free sorghum beer. I used 3oz at flameout for aroma. Very in your face taste of grapefruit even with the aftertaste in the back of the tongue.

Barry Farm is suppose to carry sorghum berries (groats, grains). However I have been waiting for 3 months for them to ship them. Note that malting (sprouting) sorghum produces significant amounts of cyanide in the root and sprout. The grain must be dried and then tumble dried to remove the...

I found something the Sorghum users might finding helpful. My brews have been very sour at drinking time. Obviously, sour implies a high acidity. My pH paper stops at 4.6 so I don't really know what the pH of the batch is. However, to mellow the beer, I have tried calcium carbonate to reduce...

Question on splitting a batch. I have two batches where I boiled up the wort and then tried to split. In both cases the Specific Gravity was significantly different between the fermentors (1.056 vs 1.040 for one batch). The last batch I even added a large amount of water to the wort to dilute...

The directions say to add the BRS and Sorghum. The ingredient list does not have the amount of sorghum listed. I'm curious why minute rice? Convenience?

I can tolerate a moderate amount of gluten so I am OK with the flaked corn issue. I don't have a problem with adjuncts either. I have tried brewing several batches of sorghum malt based beers. Unfortunately I can't stay out of them long enough to see if they will really develop the right...

Actually, I would love a recipe for a cream ale that is gluten free.