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This subject has been mentioned here before, but seems like no definitive resolutions were reached? I have a Spike Flex+ fermentor and am exploring options for doing pressurized fermentations. The Brewtech Sspunding valve seems like the best option. Both manufacturers seem a touch cagey in terms...

It fermented out just fine, but I've never had such a LONG fermentation. The airlock would not stop. I only worried that wild yeast would be working that long and feared an infection. This turned out pretty good. I ended up bumping up the hops additions and think that's a bad idea with these...

"Malt is NOT used in the production of Servomyces. That is not the case with the White Labs nutrient. Malt IS used in its production. Pam Marshall Sales/Customer Service White Labs, Inc".

I'm also interesting in your experience with the Quinoa. I'd like to experiment with malting a steeping such G-free grains.

Just curious if anyone knows if Wyeast yeast nutrient blend or White Labs Servomyces are G-Free?

I made my first G-free beer recently. 6 lb. White Sorghum syrup 1 lb. Amber Belgian Candi syrup 1 oz. Tettnang @ 60 mins. .5 oz. Perle @ 15 mins. .5 oz. Perle @ flameout Safale S-04 English ale yeast. After I had this in my cold basement I moved it to a warmer room after 48 hours...

Good call on the candi sugar. I will definitely bump up the ratio of rice to sorghum. My wife does not seem to mind the Sorghum beers we've tried (Bards & Lakefront), so I'd like to work with it at least in a small amount. Where do typically source BRS? I'm surprised that NB only carries rice...

First - about me/introduction (you can skip this part). I'm coming over to this board (longtime member of my LHBS's board - St. Paul, MN. NB). I love that you guys have a separate G-Free forum. My son and Dad were diagnosed with celiac this summer. An overzealous pediatrician was determined...