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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Slow fermentation with Sorghum and Rice extract
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Old 01-13-2011, 04:27 PM   #11
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Sorry, the Wyeast comparison was for non-GF beers, just using as a comparison. To try to clarify, I have never had a contamination problem, temp is 66 based on one of those stick on gauges, which is normal for the dark corner of the back room in the basement where I always ferment. All things being the same, this batch is just going in slow motion compared to my other brews. I guess I was wondering if the sorghum/rice just didn't ferment as fast as barley. Smaller pitch rate of dry vs. smack-pack? I can't remember the last time I used dry yeast. I know this will make some cringe, but I haven't taken a hydrometer reading for years. I know my system, it's consistent, and I know when my beers are ready to bottle. I suppose I could dig it out and see where I'm at.
Sorgum/rice ferment at the same rate for me, no discernable difference.

Pitch rates of dry yeast are greater than smack packs, by a factor of 1.5 or so, but only when you rehydrate the yeast. Otherwise its about the same.

Hydrometer/refractometer is the only way to really know. If you hate your hydrometer so much, I highly recommend a refractometer. So, so nice.


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Old 01-13-2011, 04:42 PM   #12
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How much yeast nutrient? I may have underdone that. I've never used it before. It says 1/2 tsp, I went crazy and doubled that. Not enough?


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Old 01-13-2011, 04:50 PM   #13
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Hydrometer/refractometer is the only way to really know. If you hate your hydrometer so much, I highly recommend a refractometer. So, so nice.
Correct me if I'm wrong, but I thought a refractometer only worked with non-fermented beer because the alcohol throws off the sugar readings.
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Old 01-13-2011, 04:52 PM   #14
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How much yeast nutrient? I may have underdone that. I've never used it before. It says 1/2 tsp, I went crazy and doubled that. Not enough?
Mine says 1tsp per gallon. That is for wine, which is devoid of FAN. For a half Sorghum, half BRS, I would go with about 2tsp, or since yours appears to be 1/2tsp per gallon, 1tsp.

So you are about on, must be something else.
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Old 01-13-2011, 04:53 PM   #15
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Correct me if I'm wrong, but I thought a refractometer only worked with non-fermented beer because the alcohol throws off the sugar readings.
If you have the original reading, it is easy to figure out the final one.

Beersmith has a tool that can convert for you, or here is the one I use online: http://brew.stderr.net/refractometer.html
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Old 01-13-2011, 05:22 PM   #16
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Quote:
Originally Posted by DKershner View Post
If you have the original reading, it is easy to figure out the final one.

Beersmith has a tool that can convert for you, or here is the one I use online: http://brew.stderr.net/refractometer.html
Great link! And figuring it out backwards is pretty awesome too for that 2am finished batch where I forgot to check my OG.
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Old 01-13-2011, 05:25 PM   #17
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Originally Posted by aggieotis View Post
Great link! And figuring it out backwards is pretty awesome too for that 2am finished batch where I forgot to check my OG.
Also very good for figuring out the OG of a commercial beer you want to clone.
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Old 01-16-2011, 03:54 PM   #18
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I checked it again friday night and activity dropped considerably. Seems to be dropping clear now. Guess it just needed time.


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