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Last update: Appearance- golden. slightly hazy Smell- Sweet with light hop aroma Taste- slightly sweet despite the FG. Hops are prominent but not overpowering. I'd like it a little drier. Mouthfeel- Not thin at all! Plenty of body. Overall- easy drinking. Light. 7/10 overall score. I'd...

Update: Bottled this over the weekend. 1.014 FG. It tasted delicious. The roasted grains showed through and gave it chocolate-y notes. The oatmeal lent a smooth texture. The hops were spot on, i.e. they were subtlety bitter.

For the oats, I used Bob's Red Mill Gluten Free Oats. I took 1 lb and put it on a baking sheet lined with parchment paper. From there, I toasted them in the oven at 300 deg for 1 hour, stirring every 15 minutes or so. I toasted them until I had the classic nutty, oatmeal cookie aroma. They were...

This one is for the holidays. I attempted a 2.5 gallon batch but due to my gravity I went for a 3 gallon batch and threw in some additional centennial hops at 15 minutes. Ingredients (3 gallons) 4.0 lb Pale Millet Malt 1.0 lb Rolled Toasted Oats- GF (toasted in oven for ~1 hour. Brown paper...

Bottled the beer today. FG was ~1.007. Most of the trub settled out though there was still 1/2 gallon or so at the end of the day. I ended up getting 20 12 oz bottles. The taste was surprisingly good. The malted millet makes for a great base. It seems like it'll be an easy drinking beer.

Good to hear. It looks like the initial trub has packed down like you said. It's fermenting away. And as to the single vessel, I'm planning on getting a 3 gallon carboy since most of my batches will be limited to <3 gallons. I'll give updates along the way.

This is my first post in a long while since I haven’t brewed in a few years. Anyway, I took a gander at a basic pale ale. This is adapted from Edwort’s Haus Pale Ale Ingredients Grains 4.75 lb Red Millet Malt 1.0 lb Malted Buckwheat 0.5 lb Munich Millet Malt 0.25 lb Crystal Millet...

I've been out of the game for a long while but I tried an all grain oat beer which turned out decent: https://www.homebrewtalk.com/showthread.php?t=315400

This came out far better than I could have ever imagined. As desired, the pumpkin spices came through prominently though were not overpowering. It has a spicy bite near the front of your tongue after a sip. The malt portion is fairly neutral i.e. not malty but not lacking. The hops are...

I second barefooting Always shorts too. Sometimes no shirt either. Never naked though.

Sweet! Looks great. I'm glad this combo worked out for you. I want some. I think you could produce many styles with this base, slight variations of roasted grains and syrups, and different yeasts. Congrats on the success

BRS= brown rice syrup It's often used in gluten free beers for a part of the fermentables. You're definitely going to end up with a dry beer as previously mentioned. Ditch the corn sugar and add some more candi syrup. Also, think about adding some maltodextrin for body. Otherwise, you're on...

Looks good. I'm glad you're having success with unmalted grains and promalt. Just wondering how you cereal mashed at boiling for 3 hours without burning the grains. Did you still continuously for 3 hours? That seems somewhat prohibitive. Or do you have a false bottom on your kettle? Also...

Not buckwheat but buckwheat honey. It tastes nothing like the grain buckwheat. I know the grain imparts a unique, strong flavor. Instead, the honey provides a nice malt backbone when used in the right quantity, 13-14 oz per 5 gallon batch. You could try some very lightly roasted malted...

As is suggested elsewhere in the GF forum, I'd suggest adding the sorghum towards the end of the boil to eliminate off flavors. Otherwise, the malt portion of your brew looks good. If you like to add a little more malt flavor and sweetness, you could substitute one pound of the clear candi...

Mmmm

You can rice syrup at your local health food syrup, probably near the sugar, honey, etc. You can also buy it online here: http://www.highgravitybrew.com/productcart/pc/LME-Brown-Rice-Gluten-Free-p3506.htm There's been some problems with shipping from this company, myself included. They said...

I'm pretty sure the massive trub loss is leftover, unconverted starch. I've had the same things in all of AG beers, whether the grain was malted or unmalted and converted with enzymes. My only thought are longer mash times and making sure enzymes, if used, are suspended. Otherwise, this might...

I don't have a hydrometer so I never got an OG. And yes it is pretty starchy, but for unmalted grains and no Promalt, it's pretty successful so far. Like igliashon said, I could have stirred the mash more to make sure the enzymes were in suspesion. That definitely would have helped.