Brewed my first GF batches today

well I finally did it
brewed 2 different 3 gallon batches of gf beer....hopefully they will turn out good

Great, post the recipes if you like the way they turn out.

racked and tasted my 2 batches yesterday ...tasted nice so far and can't wait till they are carbonated.

My beers are very murky ...is this normal for gf homebrew?

Murky? As in cloudy? Or just Dark?

Which recipes did you use?

Most of mine have been clear, though somewhat darker. Even my lagers are darker. (Though my last lager is still cloudy, but it's only a month or two old, so that won't be ready for a while.)

Cloudy in the siphon tubing ...probably should have used irish Moss

caburdet78 said:

racked and tasted my 2 batches yesterday ...tasted nice so far and can't wait till they are carbonated.

My beers are very murky ...is this normal for gf homebrew?

Click to expand...

Mine are usually murky until they've been in the bottle for a couple of days. Then they clear up quickly.

would it hurt to add some Pectin Enzyme or should I just RDWHAHB

Hey neighbor, murky beer still tastes good. I would hold off on the enzyme and just let them sit as long as you can stand it. After bottling, let them sit in the fridge further if still cloudy. Murky or not, you still are going to have a nice beer.

Also what was your recipe?

And what yeast did you use?

used two recipies I found here in the gf thread

1.
2.5 Gallon:

3.3 lbs. Briess White Sorghum Syrup (
1.25 lbs. BriesSweetTM Brown Rice Syrup (45 high)
3 oz. Grandma's Original Unsulphured Molasses

Willamette Hops
Fuggle Hops


used Dry Nottingham ale yeast for both

2.
2.5 Gallon:

3.3 lbs Sorghum Syrup (15 min)
0.7 lb Buckwheat, roasted (40 SRM)
0.7 lb Millet, Roasted (40 SRM)
5 oz Maple Syrup (35 SRM)
5 oz Blackstrap Molasses (80 SRM)
4 oz Dark Candi Sugar (275 SRM)

Fuggles, pellet 4.8% (60 min)
East Kent Goldings, leaf 4.2% (15 min)

I've used Nottingham for similar recipes and it has cleared well. Windsor, on the other hand (same company) is a non-flocculating strand and does not settle - very murky. They look exactly the same in the pkg and chance you got mixed up?

I actually prefer the Windsor, despite the murkiness because of the lower attenuation. Nottingham gives me beers that are just too dry.

I will try and remember to take pictures when I bottle this weekend and then again once it has bottle conditioned

Looks good. Congrats on your first batch! Keep us posted.

+1 RDWHAHB
My started cloudy and everyone told me the same thing. just let sit and everything will be fine.

Secondary fermentation for 2-4 weeks does great things for clarity. Also depnding on what your mashing or steeping hunt around for enzymes