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We have the pilsner millet here and to get the color we roasted 2lbs in the oven for 2.5 ish hours. I think next time a little longer might be nice... I will have to find our recipe... I'll post it tomorrow

Haha, We've been testing a lot of recipes for about 5ish years now and feel we are really honing in on how to work with GF grains! Months from now I'll post an update and let you know how it turns out!

Our first GF lager attempt included pilsner millet, sorghum, pumpkin, spices, hallertau hops (bittering), Colorado Kent Goldings (Aroma) corn sugar and maltodextrin. OG came in at 1.050 and we will use the aroma hops as dry hops in the secondary. With millet we have also learned that a 2 week...

sorry, it isn't on our site. we are currently working on a new one and haven't put new items up... we do take call orders, however. Have you tried roasting buckwheat or any of the others before? Was it done just like roasting other grains?

Aomagman... it said your inbox was full! We have not tested any sugar levels but we will as we begin to carry this grain. What I do know is that the sugar level seems to be low and we still add 3 lbs of sorghum to boost OG with ten pounds of millet in our recipe. We use a step mash process and...

Do you find that your sorghum based beer is sweet or do you struggle with making you beers darker? What do you use to darken it?

We do. Red, white and pilsner. Orders are limited to 10 lbs... for now.

I wonder... has anyone you've heard of ever converted an old whiskey or wine (or unused) barrel into a mash tun? What do you think some pros vs cons might be?

Here at The Homebrew Connection gluten free brewing is a big part of our recipe book, due to a co-owner having celiac. We just thought it would be good to get together and talk about some of everyones favorite recipes or gluten free grain and adjuncts to use! We are growing a huge respect for...

nottingham is some great stuff!

I would sterilize your brew pot, boil your water, cool it to the matching temp of your beer and add it during your transfer to secondary. We do it all the time and never have negative results, just slightly weaker beer. You would also need to do a hydrometer adjustment to calculate your true FG.

All yeast relies on a couple of things. Strain of yeast Physical Environment temp, pH, density of liquid and head pressure Nutrients and food Oxygen Good initial health A stuck fermentation is usually caused by wort that is too rich in unfermentable carbohydrates...

For an introductory rate to our millet we will be offering it at $1.75 lb and are limiting orders to 10 lbs due to short supply... however, more will be on the way! Prices could also change.

it is brand new to our inventory! The site that is up is not up to date. Soon we will have a new website with a shopping cart included! We offer white millet, red millet and german pilsner millet all malted in a Gluten free facility here in Colorado. Call for any orders and thanks for the...

Just thought we'd should share this recipe with all Gluten Free beer drinkers. We call this an "all grain" recipe even with the addition of sorghum because it used 10 lbs of red millet. 10 lbs Colorado Malting Co's Cracked Red Millet (see site below) 3 lbs Sorghum 60 DL 1 lb Flaked...

Kraeusening, the process of introducing a measured amount of freshly fermenting wort, or other sugars, into finished beers in order to carbonate it. To introduce the optimal wort for carbonation, pitch yeast into saved wort from your brew day and let it begin eating away. The key time to bottle...

You have all been very helpful! Using some of your suggestions and BeerSmith I think I've got myself a quality recipe! I'll let you all know how it turns out.

I think the overall mouth feel could be improved and I like the suggestion of using or at least subbing some maris otter into the mix. The hops tasted alright but I'm concerned if I increase the maltiness it may overpower the hop balance... The yeast question could maybe be the problem, any...

What is everyones opinion on this high alcohol Pale Ale... I brewed it once and it was pretty good, but as I sit down to try again, I think its missing a little something. Any ideas? 11 lbs CO Base Pale Two Row Malt 1 lb. Caramel Crystal Malt 40L 1 lb. Light Bavarian Candi Sugar (to up...

It's great finally registering with homebrewtalk.com! For years we have been brewing and sharing the knowledge of home made beer and wine. We look to learn a lot from everyone here and hope to share some great expertise within the field. One of our long term struggles has been creating a great...