I brewed my first gluten free batch.
3 Gallon Boil
7 lbs, sorgum extract
1 lb honey
1/2 cup molasses
1 oz centennial 60 min
.5 oz centennial 15 min
.5 oz centennial 0 minutes
plus irish moss for 15 minutes
safale US-05 ale yeast
30 day's in primary then bottled with 3/4 cup corn sugar.
So it was a bit slow to start but 24 hours later it was bubbling away, and continued to ferment for 10 day's.
When I transferred to my bottling bucket I noticed that the trub was a bit looser than my standard batches, and there was some extra floaties hanging around the top of the fermenter. I tasted a sample before adding the priming solution and I didn't taste anything off.
Any thoughts?, do GF brews just have different sediment than standard brews?
Thank you in advance.
Bottle conditioning - Saison
Drinking - Hefeweizen
Planning - Imperial Stout, Strong Belgian