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It will only be gluten free if you keep the other grains away, but yes it can be used as a base malt for beers. A good quick one to do is use sorghum as the malt, add a little honey at the end of a boil and cascade hops.

also do you happen to know the OG. I though you have to go to a higher temperature to gelatinise the grains. So I assume from this you were able to get a good amount of sugars out of the grains.

What was mash regime?

Way back when I was doing normal brewing Willamette was a favorite so I decided to go back to it in gluten free brews. Before that it was basically cascade and saaz so I think I might return to them

Ok I've now done 3 brews using Willamette as a flavouring hop and all have the same unplesant taste. All have been completely different brews all using different yeast and still the same underlying taste comes through. I'll go through them Fermentables 1. Sorghum extract with dark roasted...

Adding citric acid to the wort will do bugger all for colour. Like igliashon said you need the caramelize the sugar to get the colour and when it's in a wort the temperature will only get to about 100C (212F). I haven't done it for a while and off the top of my head I think you need temperatures...

It probably wouldn't matter if it were to go into the beer, it's probably just a cost thing for the keg manufacturer. I've heard of people doing a quick carb by hooking up the gas to the outlet point. I've done a quick carb by gassing up then inverting the keg a couple of times then repeating...

I can only comment on ones in Australia. O'Briens larger and pale ale are very good. Have't tried the brown ale. Billabong pale ale is good be it expensive ($25 AUS for a 6 pack) The international Schnitzer Brau is nice. It interesting in taste but I don't mind it. It's also expensive at...

From the pic's it looks very starchy. What was the OG.

apparently sprouted grains are ment to be good for you as they contain active enzymes which add to the ones already in our body. I wouldn't know as I only brew with malted (sprouted) grains, I guess you could say it helping me, my sanity that is.

The guy in Australia also has his own gluten free brewery and produces some very nice beers. There is a beer out of Germany (Schnitzer brau) that uses millet as its base malt and it is a pretty good drop as well. Any malted gluten free grain or gluten free syrup can be used as the base it just...

It's homemade malt muench1. I didn't add enzymes so it was all self-conversion. After the mash I added extra bit's, some Belgian candi syrup, sorghum syrup and malto-dextrin and what I got from the start gravity calculating back it looks to be about 80%, but I don't believe that, not sure what...

Most has been said above but because gluten free grains already start with less conversion capabilities than Barley any type of roasting is going to destry the low level enzymes further. I did a mash on the weekend (100 % pale millet malt) and got full conversion with that method. +1 for rice...

Yeah I've been in contact with him and drink his beer regularly. Even he says its a pain to malt large quantities so i was wondering if you had any tips that I could combine with other methods.

Excellent experiment pow, the malting of the millet would be good to know. I'm in Australia so don't have access to CO Malting Co. so I have to do my own.

I used to get the same kiler headaches/sinus problems the next morning as you described. I did the same as you sank beer in my university days and as I got older the body got poorer at handeling it. Now I only drink wine/spirits and gluten free beer. Problem solved unless I've been working my...

I don't know if anything has become of this but I found this information. I might chase it up as I it could be interesting. http://www.csiro.au/Outcomes/Food-and-Agriculture/Low-Gluten-Beer.aspx CSIRO is the Australian government scientific organisation. It discusses selective breeding of...

I also like the Billabong GF but it is so dam expensive. What bottle shop in WA has DFH?

Long time reader first time poster. I use Q-brew (it's free) and all you have to do is put the gluten free ingredients in. Still getting some worked out but it does the job. It's basic but it works ok. I'll try and remember the site where I got it from but you may want to google it.