Finally making the switch to gluten free brewing. I've been watching the threads here and I think i've got enough knowledge. Thanks everyone. I've been out of brewing for 2 years since I developed a sensitivity to wheat and barley. No problems with millet so far.
So to make the switch I got a grain mill capable of grinding at .10, switched to BIAB, ordered grain from CMC and grouse distributors (grouse supplier was sold out of crystal 60), Diatase from E.C. Kraus. Now i've gotta reassemble my temp controlled fermenter and I'm back in business.
First recipe is 5.5 gallons. 15 lbs white millet (grouse) / 2 lbs crystal millet (CMC) / 1 lbs buckwheat (grouse). Cascade 2 ounces and 1 ounce amarillo at flame out; US-05 - 2 packets. Ferment at 60F.
Thanks everyone for all the help on the forum. Especially Glutard-Chris
I'll report back results as things develop. Again, thanks everyone.
So to make the switch I got a grain mill capable of grinding at .10, switched to BIAB, ordered grain from CMC and grouse distributors (grouse supplier was sold out of crystal 60), Diatase from E.C. Kraus. Now i've gotta reassemble my temp controlled fermenter and I'm back in business.
First recipe is 5.5 gallons. 15 lbs white millet (grouse) / 2 lbs crystal millet (CMC) / 1 lbs buckwheat (grouse). Cascade 2 ounces and 1 ounce amarillo at flame out; US-05 - 2 packets. Ferment at 60F.
Thanks everyone for all the help on the forum. Especially Glutard-Chris
I'll report back results as things develop. Again, thanks everyone.