DirtbagHB
Well-Known Member
ive built my fermentation chamber, 5'Lx3.5'Wx4'T. 2inches of R6 insulation all the way around. the heater in it keeps it a nice 73F. its time to start brewing again.
ive isolated on potato dextrose agar, an american heffe yeast from white labs, and its been transferred to gluten free wort in a test tube and its growing up nicely. soon ill transfer it again to a flask of GF wort and create my starter.
i would like to use this in my next brew.
im thinking a 5gal all grain batch using 70% oats and 30% corn
id like to use it in an all grain quinoa batch but that will be later down the road.
is there any thoughts in regards to mash temps, protein rests,
ill be tossing in enzymes to hopefully convert this
so my recipe is looking like this, but its still alterable
4# med toasted flaked oats
4# light toasted flaked oats
1 # med toasted millet
3#light toasted flaked corn
8-16 oz maltodextrin
1 oz cascade hops at 60min
.5 oz czech saaz at 15 min
ive isolated on potato dextrose agar, an american heffe yeast from white labs, and its been transferred to gluten free wort in a test tube and its growing up nicely. soon ill transfer it again to a flask of GF wort and create my starter.
i would like to use this in my next brew.
im thinking a 5gal all grain batch using 70% oats and 30% corn
id like to use it in an all grain quinoa batch but that will be later down the road.
is there any thoughts in regards to mash temps, protein rests,
ill be tossing in enzymes to hopefully convert this
so my recipe is looking like this, but its still alterable
4# med toasted flaked oats
4# light toasted flaked oats
1 # med toasted millet
3#light toasted flaked corn
8-16 oz maltodextrin
1 oz cascade hops at 60min
.5 oz czech saaz at 15 min