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I live in the St. Louis area and I'm moving soon, need to get rid of my equipment. I have two 5 gallon ball lock corny kegs, two 6.5 gallon PET carboys, one 5 gallon glass carboy, the bungs for all of the carboys, around 120 12 oz bottles, 24 20 oz bottles, a 4 gallon aluminum stock pot and a...

I picked up a six pack of the pale ale today and I'm not too impressed. It's not bad but I feel like I've made better GF beer. It tastes ok but it seems a little too hop heavy for me with not enough maltiness to it. I have kind of a grassy taste in my mouth after finishing off the sixth one. I...

Did the rice contribute any ferment-able sugar or was it just for color?

What book on google books?

That's my best guess. Google wasn't super helpful. Tread lightly is the one I haven't gotten to yet. 3R raspberry is pretty good, light hint of raspberry but not overpowering. Their off the grid pale ale seems like a pretty solid beer.

Or I will by the end of the night. I stopped by a liguor store today to pick up some beer and saw that they had Estrella Damn DAURA so I picked up a four pack of that. I had one with my dinner and as I finished a friend came over and told me he saw some GF beers in a seasonal display at a local...

Huh, that's pretty nifty. I've never done a side by side myself so I've never really noticed. Most of my beers don't need it so I use it infrequently.

Using unflavored gelatin won't affect flavor, it will just make the beer clearer.

It's a tough call between the two. I put half in ~25 oz of coffee and it is a bit strong on the coffee taste.. It is quit a bit darker and I think the head lasted longer but I'm not sure. They are both pretty tasty.

I didn't think you came off as snooty, sorry if I came off that way. Been a weird day. I know that malting will alter it so that you don't have to boil the grains, I've read that both ways work.

Probably malted it themselves. You're probably right about not needed to boil the grains themselves, someone a while back did a quinoa pale ale and they just mashed at 150. I only brought it up because from what I've read it can increase the amount of fermentable sugars you can get from the...

You let it soak at that temperature to extract the enzymes, they might not be active but they'll be in the liquid. Then you drain some of the liquid, containing the enzymes, boil the grain to gelatinize it, then return it to the liquid raising it up to 148-158 to actually convert everything...

I know the amylase enzymes won't be active until 148-158. I had just finished reading the article that I posted earlier and was just kind of thinking out loud.

I'm think as long as you crack the grain and let it sit for like half an hour at 120 ish you will have enzymes in the liquid. Adding extra enzyme, or at least having it on hand seems like a solid idea though. Once the millet I have malting finishes I'll give it a shot but it is a different grain...

Something that may help is decantation mashing. I think it is similar to cereal mashing but you use all of the grist. Bring your mash up to 113 ish degrees and remove the liquid. Boil the grist to gelatinize the grains, add back to your liquid that contains all your enzymes. This lets the grains...

Bottle this up today, I split the batch and added coffee to half and left half normal. In a couple of weeks I'll see how they are but right now I like the coffee one a little better. It covers up the sorghum a little and adds a real nice coffee flavor. It helps that I like coffee. I also...

I found these today while at work and thought they would both be pretty useful. http://www.nogy.net/roaster/index.htm http://www.nogy.net/malthouse/index.htm

Unless you are doing a higher gravity beer you don't really need to do one. I brewed an ipa yesterday and just tossed the yeast in. It's bubbling pretty happily.

I actually brewed a similar recipe this past weekend. 6 lb Sorghum Syrup @ 60 minutes 1 oz Saaz Hops @ 60 minutes .5 oz Tettnang Hops @ 30 minutes 1 lb soft belgian candi sufar @ 60 minutes 1tsp Yeast nutrient @ 10 minutes 0.5 oz Tettnang Hops @ 5 minutes WB-06 1.5 tsp coriander It doesn't...

I was listening to Basic Brewing Radio today and James Spencer was talking to Randy Mosher, old episode. Randy talked about using jams in wheat beers. The jam creates a hazy look which really isn't a problem in wheat beers and the fruit is usually good quality. The sugar shouldn't cause I...