BeeRRunBrewery
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Just bottled our first attempt at a gluten free beer and I'm surprised to see the HIGH amount of sediment in the bottles after only 1 day. Any thoughts? We've done several batches of "gluten" beers (extract & all grain) and all have had very little to no sediment in the bottles. This is our first time at "gluten-free" Here's my recipe & procedure -- no making fun of the recipe please! Just looking for any insight on what to do different next time....
3.5 gallons of water in boil pot
3 lb white sorghum syrup when water starts to boil
1 oz Willamette hops at 60 min
1/2 oz Cascade hops at 15 min
1/2 oz Cascade hops at 0 min (flame out)
4 oz Maltodextrin at 15 min.
Total boil time = 60 min
Ended with 2.5 gallons in Primary bucket (o.g = 1.050)
Sprinkled dry yeast US-05 in primary when wort temperature was below 80 degrees
4 days later added a 2.5 gallon honey water mix (o.g = 1.050) to primary (3 lbs 2 oz clover honey to 2.5 gallons water)
4 days later transferred to secondary carboy (s.g = 1.028); not a lot of krausen, little on sides of bucket; ~ 1/2" of sediment on bottom
Set 12 days in carboy and then bottled. Used 5 oz of corn sugar. Final s.g = 1.013
1 day later and all the bottles have a good 1/4" of sediment in bottom.
Thoughts???
(I also posted this thread in the gluten free section.)
3.5 gallons of water in boil pot
3 lb white sorghum syrup when water starts to boil
1 oz Willamette hops at 60 min
1/2 oz Cascade hops at 15 min
1/2 oz Cascade hops at 0 min (flame out)
4 oz Maltodextrin at 15 min.
Total boil time = 60 min
Ended with 2.5 gallons in Primary bucket (o.g = 1.050)
Sprinkled dry yeast US-05 in primary when wort temperature was below 80 degrees
4 days later added a 2.5 gallon honey water mix (o.g = 1.050) to primary (3 lbs 2 oz clover honey to 2.5 gallons water)
4 days later transferred to secondary carboy (s.g = 1.028); not a lot of krausen, little on sides of bucket; ~ 1/2" of sediment on bottom
Set 12 days in carboy and then bottled. Used 5 oz of corn sugar. Final s.g = 1.013
1 day later and all the bottles have a good 1/4" of sediment in bottom.
Thoughts???
(I also posted this thread in the gluten free section.)
