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Old 01-29-2010, 05:15 PM   #21
anemic
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Feb 2009
Grand Rapids, MI
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thanks otis. I don't see where JP differentiates for sorghum. I would like to clarify that I would expect to rack a normal fermentation using barley based LME's and my question is actually: do we do things the same as far as racking, when we use sorghum, because the directions dont mention it (on the breiss recipes)



 
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Old 01-29-2010, 05:26 PM   #22
aggieotis
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Oct 2009
Austin, TX
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Quote:
Originally Posted by anemic View Post
thanks otis. I don't see where JP differentiates for sorghum. I would like to clarify that I would expect to rack a normal fermentation using barley based LME's and my question is actually: do we do things the same as far as racking, when we use sorghum, because the directions dont mention it (on the breiss recipes)
In practice the use of Sorghum LME is identical to that of Barley/Wheat LME.

The only difference (besides some taste) is that Sorghum is GF, whereas the others aren't.

One final difference. Sorghum LME has slightly lower levels of FAN, so you will want to add some yeast nutrients to help those yeasties going strong.



 
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Old 01-29-2010, 06:00 PM   #23
anemic
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Feb 2009
Grand Rapids, MI
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so as a standard practice with every sorghum brew, one might add 5 to 8 oz maltodextrin for body and 1# of rice extract, to assure success?

 
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Old 01-29-2010, 06:02 PM   #24
aggieotis
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That's what I do and it's been very successful in helping to make a beer with proper body and a good balanced flavor.

 
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Old 01-29-2010, 06:48 PM   #25
DKershner
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Jul 2009
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Quote:
Originally Posted by anemic View Post
so as a standard practice with every sorghum brew, one might add 5 to 8 oz maltodextrin for body and 1# of rice extract, to assure success?
Those two are simple ways to fill in some gaps that cause differences between barley and GF beers.

GF beers typically are drier than the barley counterpart, so maltodextrin helps with that.

Sorghum tastes funny, so rice extract helps with that.

There are probably better ways to combat these, but this is a good place to start.

 
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Old 01-29-2010, 06:50 PM   #26
midfielder5
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Jan 2009
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this is a good thread. keep 'em coming. *prosted*

 
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Old 02-01-2010, 04:02 PM   #27
rflinn68
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Jan 2009
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I have my first gluten free beer in the fermenter for a friend of mine. I used this simple recipe I found online from BYO http://byo.com/component/resource/ar...on-gluten-free Instead of using 6lbs 11oz of sorghum I used 6lbs and added 11oz of extra honey. The OG was a bit higher @ 1.055. It doesnt say how long to leave in primary or to do a secondary. I will be bottling this and want to make sure I have yeast left to carbonate. Any ideas or suggestions?

 
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Old 02-01-2010, 05:32 PM   #28
anemic
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Feb 2009
Grand Rapids, MI
Posts: 120

rflinn
post#1 in this thread says the BYO recipe turned out terrible so you may consider adding maltodex, rice extract & dry hop it at secondary

 
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Old 02-01-2010, 05:36 PM   #29
rflinn68
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Jan 2009
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Quote:
Originally Posted by anemic View Post
rflinn
post#1 in this thread says the BYO recipe turned out terrible so you may consider adding maltodex, rice extract & dry hop it at secondary
how much of each? I have 1/2oz of the tettnang left. Would rice syrup solids be good to add at secondary?

 
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Old 02-01-2010, 05:55 PM   #30
DKershner
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Quote:
Originally Posted by rflinn68 View Post
how much of each? I have 1/2oz of the tettnang left. Would rice syrup solids be good to add at secondary?
Don't add the rice extract that late in the game, will only screw things up and increase chance for infection.

At this point, I would take what comes of the beer, but I did not have a good experience with that recipe. Age it a LONG time and it could be ok.



 
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