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Its not the sorghum that gives it that metallic taste, its the yeast not having enough nutrients. Add some DAP Di-ammonium Phosphate and ferment it at the correct temp and it will be good. Its a bit dryer than Barley Malt, but with a few adjuncts its quite good, the darker beers are on par with...

One final note, if your having symptoms like a high C-reative protein or things other symptoms associated with gluten, I would suggest consuming no gluten-meaning prepare whole foods all by yourself and consuming nothing prepared. Everyone is different so see if that helps, it may even be...

Yes thats true. Its a personal choice. For me I have GI, nutritional, and stomach issues on gluten, they go away completely if I'm off it. If those symptoms/conditions don't come back Im good with that. I have regular osteoporous tests (as I developed it, and after 5 years GF its nearly gone and...

The base malt isnt the problem, sorghum extract is a great base. Its the accessory malts you want. With the ability to add 1 or 2 #'s of crystal, black malt etc makes all the difference. I just posted some comments about this under the recent clarity ferm post. Have a look.

I developed celiacs, diagnosted 5 years ago, I had nutrient deficiency, and small insestine problems. GF works good for me, but I'm not terribly sensitive, example I can drink 1 or 2 coronas with no reaction. For clarity ferm, I use up to 2# of malted barley grain in my recipes with sorghum...

I was one of first to start using DAP, that was a few years ago. Ive used it on probably 30-40 batches, heres my take: 1) I use it sparingly, maybe a level tsp at most, or even 1/2 of that. 2) Its like fertilizer, it doesn't matter when you add it, really its just a nutrient. 3) If you add...

hey has anyone used a little (1/2 #) brown sugar in their beers? I tried a little of the Brown (BR) belgium candy sugar with good results, and theoretically should be the same, any ideas/experience out there?

dont worry about it, throw it in at the end of the boil, use about 1 tsp (no more), and you will have a nice strong fermentation. this stuff helps take out the metalic taste in the sorghum malt, i think the sorghum stresses the yeast and thats why you get off metalic-flavors. But thats only my...

I use a little dap, 1 tsp for 5 gallons, it works great.

Looking for something like a Guinness recipe. Mainly a GF substitute for the dark barley malt...any ideas/successes?

Just kegged her yesterday, pretty nice today still green but seems like a keeper. pretty hoppy no sorghum bite...yet. SG 1.037 FG 1.007

BTW I like the nottingham yeast in most ales with a higher sg (dont know about lower), anything over about 1.055. It's fast, and generally pretty clean tasting, with good clarity etc....

hey, I roasted my own grains about 350-375 for about 20, anything hotter they start to pop, they give it a nice nutty flavor. I used the safeale yeast, i'm 3 days in sg was 1.037 and I'm at 1.020 at about 64 degrees. Tasted pretty good but still pretty sweet....no bite yet..... I keg and drink...

Hey all, Im a celiac....diagnosed about 3 years ago, all grain brewer before. The recipe would be a snap with barley malt. The low gravity stuff is harder with the sorghum, lightening it with honey, brown rice seems like it makes it worse. dorklord, i roasted the grains myself, they are from...

Anyone tried something like this? I just did: 3# sorghum extract 1/2# amber belgian sugar 1/4# dark roasted sorghum grains 4 ox maltodextrin lots of hops, 30units a tsp of DAP and yeast nutrient SG 1.037 for 4 gallons Low alcohol and calories......maybe flavor and body too!!!! We...

I think 4 weeks is way too much-you can start to have problems with that unless you are lagering. I let ale ferment (usually 5-7 days to complete w DAP) and then set a couple of days with finings/dry hop, and keg it. Its green for a couple of days and then cleans up quickly. 3rd day is pretty...

they have updated their site and information. they claim that it works on beer now, and show a series of ez gluten test strips on barley, it looks like it works but at a higher level than wheat. BTW Fawcett oat malt tested high positive with this, my gf beers test as negative.

Anyone done this before, i purged the o2 headspace the day after i shook and force carbonated it. is it going to be heavily oxidized quickly? it had about 6 inches from the top of a corny keg..

ive found that getting it to start and ferment faster, still at good ale temps give less twang. so the diammonium phosphate (its a simple nutrient-like a fertlizer) and getting your yeast going the day before helps this process. to dry hop just throw some hop flowers (or pellets if you dont...

EZ gluten claims 10 ppm for wheat, barley and rye, and also claims to work on beer too. They have updated their site to show barley results too! Despite the problems ive read about with the ez gluten test, ive actually found it to be quite consistent, and the test itself is based on a really...