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Old 02-13-2009, 07:37 PM   #11
david_42
 
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Either increase the bittering add about 1/2 oz., if your hops are right at 6.5%. I prefer to use high-AA hops for bittering, Columbus mainly. I've never seen the point of using a heap of low AA hops to bitter an IPA.
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Old 04-09-2009, 01:34 PM   #12
RaffsPub
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I just wanted to follow up with this and note how it came out.

It is very hoppy and a little sweet. Almost tastes like a mix of a wheat and an IPA. It is definitely the best GF beer i have made (only made two) and possibly the best GF beer I have had period (I usually drink Bards when i buy).

The one issue was that there was almost no head and the carbonation was very light. Do you think that adding more maltodextrin would correct this without effecting the taste? Also would adding more priming sugar solve the carbonation issue? Is there a negative to adding too much priming sugar(within reason)?

 
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Old 04-09-2009, 01:46 PM   #13
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Excellent news. I don't have a problem with gluten, but commercial GF beers are rather limited.

MD helps with head-retention, but won't create head, that takes protein. On priming sugar, the amount of sugar used is small enough you won't notice a flavor change. Even doubling it, won't hurt.

You might want to re-post the recipe exactly as you made it. Or edit the original.
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Old 04-10-2009, 05:03 AM   #14
KYB
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Quote:
Originally Posted by david_42 View Post
You might want to re-post the recipe exactly as you made it. Or edit the original.
Good news indeed. Yea please do. I'm anxious about my GF brew. Bottling it tomorrow. I hope it's pretty good when it's done, or at least not complete crap.

 
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Old 11-30-2009, 10:06 PM   #15
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any updates on this?

 
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Old 12-02-2009, 01:36 AM   #16
uechikid
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Sorry miss read this post.
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Old 01-19-2010, 05:54 AM   #17
grizzarkhov
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I'd love to see the final recipe for what you ended up brewing. We used a kit for the first GF beer we brewed and it blew. I like bards. I'd love to try yours out!

Quote:
Originally Posted by RaffsPub View Post
I just wanted to follow up with this and note how it came out.

It is very hoppy and a little sweet. Almost tastes like a mix of a wheat and an IPA. It is definitely the best GF beer i have made (only made two) and possibly the best GF beer I have had period (I usually drink Bards when i buy).

The one issue was that there was almost no head and the carbonation was very light. Do you think that adding more maltodextrin would correct this without effecting the taste? Also would adding more priming sugar solve the carbonation issue? Is there a negative to adding too much priming sugar(within reason)?

 
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Old 01-27-2010, 08:14 PM   #18
PatientZero
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Quote:
Originally Posted by RaffsPub View Post

The one issue was that there was almost no head and the carbonation was very light. Do you think that adding more maltodextrin would correct this without effecting the taste? Also would adding more priming sugar solve the carbonation issue? Is there a negative to adding too much priming sugar(within reason)?

With priming sugar, you will notice almost NO change in flavor. The yeast in your beer will "eat" nearly all of the sugar (I forget the fermentablility of dextrose, sorry), so nothing will be left over to taint flavor. You COULD use table sugar, as it is 99 percent fermentable and may create more CO2. Many people claim a "cidery" taste with table sugar, but I've used it a couple times and never had any issue. The problem you may run into, however, is bottle bombs. I don't know how much priming sugar will be too much, but I'm sure someone around here does.
MaltoDextrin will add body, but probably not head. As someone mentioned before me, it takes protein to create head and head retention.
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Old 01-27-2010, 08:47 PM   #19
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Quote:
Originally Posted by PatientZero View Post
With priming sugar, you will notice almost NO change in flavor. The yeast in your beer will "eat" nearly all of the sugar (I forget the fermentablility of dextrose, sorry), so nothing will be left over to taint flavor. You COULD use table sugar, as it is 99 percent fermentable and may create more CO2. Many people claim a "cidery" taste with table sugar, but I've used it a couple times and never had any issue. The problem you may run into, however, is bottle bombs. I don't know how much priming sugar will be too much, but I'm sure someone around here does.
MaltoDextrin will add body, but probably not head. As someone mentioned before me, it takes protein to create head and head retention.
Priming sugar, table or dextrose (corn) will make no change in flavor. The amount depends on the carbonation level, but for standard (2.4) you need 3/4 cup or so of dextrose for bottles, 1/2c or so for kegs. Slightly less for table sugar as it is slightly more fermentable.

Bottle bombs come from not letting your beer fully ferment and have nothing to do with priming sugar.

 
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Old 01-28-2010, 12:58 AM   #20
PatientZero
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Quote:
Originally Posted by dkershner View Post
Priming sugar, table or dextrose (corn) will make no change in flavor. The amount depends on the carbonation level, but for standard (2.4) you need 3/4 cup or so of dextrose for bottles, 1/2c or so for kegs. Slightly less for table sugar as it is slightly more fermentable.

Bottle bombs come from not letting your beer fully ferment and have nothing to do with priming sugar.
Ahh...gotcha. I've never had a bottle bomb, so I've never looked into it much. But I still assume that too much priming sugar could create bottle bombs...dormant yeast from fermentation converts the priming sugar into CO2, so wouldn't more sugar mean more CO2? And wouldn't too much CO2 lead bottles to explode?

Not arguing, just looking for enlightenment...
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