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Old 09-16-2010, 05:14 PM   #11
Revvy
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I know there is "Wheatwine" so maybe GF "wines" need to be named more ingredient specific? Like Milletwine, Sourghumwine...etc...


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Old 09-16-2010, 05:20 PM   #12
InfiniteThought
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makes sense, but milletwine just doesn't sound good to me.



 
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Old 09-16-2010, 05:30 PM   #13
mrtree
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Barelywine?

 
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Old 09-16-2010, 05:31 PM   #14
DKershner
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Gluten free beer is a marketer's nightmare. None of the ingredients sound good in any way and the word 'gluten' sucks too. As someone who does this professionally, I suggest you stick to names that utilize actual beer terminology and change it to be imitation or fake. Seriously, no one wants to drink anything with the word millet or sorghum in the name.

Also, I think that switching the brown sugar for dark candi will help some, but I feel you still need more.

Also, don't forget yeast nutrient, or not much will happen.

 
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Old 09-16-2010, 05:42 PM   #15
InfiniteThought
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right, yeast nutrient. I have been adding a teaspoon of brags free aminos solution to each one of my beers. Its actually meant for human consumption, but contains a huge amount of free aminos. seems to work for lighter beers but I will get a real nutrient for this HG brew.

 
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Old 09-16-2010, 05:51 PM   #16
BBBF
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Quote:
Originally Posted by DKershner View Post
An idea I have been testing out is some lower fermentability simple sugars as well, they leave behind some interesting flavor elements and do not have the thinning effect of other sugars.

These guys are what I use.

Oh, and that particular one is actually 160SRM, their website isnt the best. Oh, and I know it says highly fermentable...but it's about 69% fermentable, which isnt high in my book. I just used it for the first time in a couple beers, so I won't know the results for a bit.
I wonder how caramelized honey would taste.

 
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Old 09-16-2010, 05:58 PM   #17
DKershner
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Quote:
Originally Posted by BBBF View Post
I wonder how caramelized honey would taste.
Someone did a heavily cooked honey in their brew. IIRC, it was less fermentable and gave it some serious color. I would imagine it to have a taste similar to brown sugar for some reason.

EDIT: Found it: http://www.homebrewtalk.com/f164/car...-color-179579/

 
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Old 09-16-2010, 06:05 PM   #18
InfiniteThought
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thanks for the link Kershner its definitely an interesting idea

 
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Old 09-16-2010, 06:06 PM   #19
DKershner
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Quote:
Originally Posted by InfiniteThought View Post
thanks for the link Kershner its definitely an interesting idea
If you see my comments on that post, you will see it is quite unfermentable...although perhaps TOO unfermentable for your purposes.

 
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Old 09-16-2010, 06:08 PM   #20
InfiniteThought
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If I replaced the brown sugar with Candi sugar, and carmelized the honey that would make for a much fuller beer. Think its enough?

edit: posted this before I saw your last post. so if its to unfermentable can I just caramelized less of it? say, 1 lb caramalized honey, 2 lb not?




 
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