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Wow... That's odd! I suppose you used the exact hop profile in both batches? Are you able to be more precise in the flavor profile? Thanks!

Thanks, but isn't S04 a high-attenuation yeast? I really am looking for residual sweetness (malty finish...).

Hi all, I am going to brew a gluten-free American-style IPA. I've tried Nottingham in the past, but I find that the high attenuation leaves barely any malty character (it finishes too dry for my taste). Although I'm not a fan of fruity/spicy notes associated with Belgian yeast. Any...

Thanks! I'm not really interested in whisky. Just malts and the science behind malting and kilning, especially in beer making.

Hi all, Does anybody know if there's a 'bible' on malting (for pros and home malters alike) out there? Thanks!

My 100% rice beer (BRS + toasted rice) wasn't bad at all, but it's not beer! Very fruity, a bit too sweet, and a faint 'cidery' taste. It tastes more like a fruity sake or white wine than what I wished for. I wouldn't drink it alone, but it pairs very well with sushi or spicy thai food. If I...

I Totally agree with DKershner. I've tried an all-rice pale ale (80% BRS and 20% dark roasted rice) and the taste is very very fruity and tart. The aromas are those of pineapple and passion fruit. I won't use BRS anymore!

In the US, you can buy malted quinoa at: http://www.truroots.com/p.aspx?cont=Products&id=9 But I prefer to malt my own. It takes about 48h in large sprouter, and 24h in a food dehydrator (at low temps). I then roast my grains at different temperatures in order to achieve the desired blend.

Well... My dark belgian clone tastes more like an english stout, but it is de-li-cious; good balance of coffee-like bitterness, hop bitterness, fruity esters and dark caramel notes. BTW, I think that in order to obtain dark colors for GF beers, one needs to avoid Sorghum at all costs...

I didn't recommend decreasing grains at all. I would personally increase the oats and replace the Sorghum extract (molasses) by dark Belgian candi and BRS. You get plenty of yeast nutrients in oats (less in BRS); those nutrients being absent in Belgian candi syrup. Oats would also bring...

I've tried something very similar (with S05). The recipe can be found on this website. I have to say in truth; it was interesting, but I didn't like it very much. Very sour (from the Sorghum) and licorice-like taste (from the molasses). Plus, the color was rather pale (from the Sorghum). I...

Not all homebrews are gluten-free! It depends if you use gluten-free grains (such as millet, quinoa, amaranth, sorghum, buckwheat, rice, and certified oats) and if you use gluten-free yeast. Removing glutenins in wheat- or barley-based beers is very hard to do and that does not necessarily...

Yeah, I was thinking of Grains of Paradise or Sansho Pepper for my next batch

Well, I finally got to perform my experiment on the diastatic power of quinoa. I've malted white quinoa in a commercial sprouter for about 48 hours. Dried it with a food dehydrator at low temps, and mashed it for 1 hour between 64 to 70C. My iodine testing did not show much conversion... :(...

Thanks! Couldn't get any of the yeast strands I wanted. Got some T-58 instead (I hope my beEEEr doesn't get too spicy)...

I meant Chimay Blue, even though I also like Chimay white. I know they are not the same style, but I'm aiming for Chimay Blue Thanks!

Hi all, I'm trying now to brew a partial mash, gluten-free duvel clone (or Chimay Bleue). My limitations: 1. I don't want to use any Sorghum; don't want to wrestle with that 'twang'! 2. I don't have access to dark belgian candi syrup; although I can and will probably make my own...

Well, my rice beer is almost fully bottle-carbed. The aromas of pineapple and passion fruit are really prominent. The color is nice (about SRM 8) and it's not too starchy; it's rather clear. I don't think my roasted rice has added much aside from color. I'm a bit worried about the strong yeasty...

I don't want to minimize the splendid efforts of Lcasanova (he's one of my inspirations!), but I've recently malted some oats (sprouting ratio of about 60%--- seeds were perhaps not that fresh) and also malted some quinoa to use it as base malt with some molasses and dark sugar as fermenting...

Great info, thanks! I was aiming for assertive bitterness, with notes of citrus/floral, not too exotic. Perhaps Cascade or Chinook or Fuggles? Why not maltodextrin? Rice beers are usually quite thin and watery, no?