jmitchell3
Well-Known Member
haven't tried glutenberg yet. hear there's another outfit called ghostfish in washington that is doing a similar thing.
You can get it at various places in NJ. Joe Canals locations has their beers.I have never seen anything I would consider even decent for GF out there. I'm around philly as well, is there some place out of the area i can try some of these?
The time is about the same as normal. I spend about 40 minutes around 25F and then 2 hours at 165F dropping to 155-60F by the end of the rest. I read through my previous AG batches and I did have a higher percentage of pale malt in this last batch. Maybe that and using flaked corn are the biggest contributors.
Maybe this is reaching, but I did not refrigerate the diatase enzyme this time before using it. I would not think that enzymes would be good with anything but very high temps, so I cannot imagine this has anything to do with it.
I can confirm good results with single infusion mashes and grouse malts. I am using Termamyl (liquid amylase) and mashing for 90 mins at 158F, BIAB style in a 10 gal igloo. I did a brown ale last night that will be more a Cascadian brown but that's more due to another screw up (I left hops in overnight, during my no chill phase) than mashing millet!
Its in primary now so a lot can go wrong, knock wood, but the wort tasted great when I did a gravity reading this am.
I use buckwheat for head retention. Not sure if maltodextrin helps but i don't use it on AG. The one time i used it on an AG batch it was too much. I don't know of anything else.
I carb to 14 to 16 psi and don't pour large glasses so it always feels like it lasts
I typically use 2 lb for a 5 gallon batch but i don't really have a basis for that amount. I don't think it adds much for flavor so i don't use a lot of it. I use pale malt buckwheat, so i count it with the base. If you are using groats, you might want to use 1 lb.
Just read the link. Looks good!
With 19 pounds of grain and one pound of rice hulls, that is just over 1 quart/pound for the mash. Stiff!
Let us know how it turns out!
Enter your email address to join: