Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > GF fruit beer
Reply
 
Thread Tools
Old 04-09-2011, 10:30 PM   #21
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 578
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by DKershner View Post
Well, it'd be something to test, adding fruit pre-ferment and post-initial-ferment. I dont think there would be much of a difference though.

I thought noontime was using bananas to increase head retention, I thought sweet potatoes was the enzyme producer...so confusing.
It wasn't someone on this forum...I don't remember just where it was, but the guy was basing his idea on some kind of african beer that was made with unmalted millet and bananas.


__________________
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...
dorklord is offline
 
Reply With Quote
Old 04-09-2011, 10:38 PM   #22
KevinM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Ann Arbor, Michigan
Posts: 1,172
Liked 20 Times on 20 Posts
Likes Given: 1

Default

Off topic kinda. I know a guy who gets severe migranes when he has gluten, so there's a chance it could be related. I still have to pass off some beer to him come to think of it.
Off topic 2: Start up a brewing blog like everyone else, handy to share and at the same time, keep track of your brewing recipes and notes. (Assuming that you note better than I do when I wait a week then post and forget what my OG was.)

I'm considering cherry or raspberry as a flavoring but it'll be a while before I have time and space so I'd like to know how the results are in a month or two.


KevinM is offline
 
Reply With Quote
Old 04-13-2011, 06:01 PM   #23
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 719
Liked 41 Times on 30 Posts
Likes Given: 2

Default

What might I expect for a finishing gravity on a GF beer? I want to know when I should rack to secondary.
mcbethenstein is offline
 
Reply With Quote
Old 04-13-2011, 08:22 PM   #24
spaced
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts
Likes Given: 5

Default

1010 - 1014 sort of thing.

Basically I wait for it to have the same reading two days in a row, then I leave it for a few days. Although you should be right to transfer it to your secondary when it's stopped.
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.
spaced is offline
 
Reply With Quote
Old 04-15-2011, 04:08 PM   #25
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 28 Times on 23 Posts

Default

Quote:
Originally Posted by mcbethenstein View Post
What might I expect for a finishing gravity on a GF beer? I want to know when I should rack to secondary.
It depends on OG and sugars used. In general, reduce your OG by about .25 to get a good idea.

As in, if your beer starts out at 1.080. 80 x .25 = 20, so 1.020. The more maltodextrin you use, the higher the .25 will be. The more corn sugar or beet sugar you use, the lower the .25 will be.
DKershner is offline
 
Reply With Quote
Old 04-18-2011, 02:07 AM   #26
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 719
Liked 41 Times on 30 Posts
Likes Given: 2

Default

I transferred today. Gravity was at 1.017 before it went into the carboy. 1.023 after being added to the blueberries. I'm pretty certain that it wasn't completely fermented out, but I plan on at least 2 weeks in the secondary. Looking good so far. I did put about 1/2 gal into a 3qt glass jug with an airlock to see how the base mix turns out without the blueberries.
mcbethenstein is offline
 
Reply With Quote
Old 04-18-2011, 05:19 AM   #27
spaced
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts
Likes Given: 5

Default

Quote:
Originally Posted by mcbethenstein View Post
I transferred today. Gravity was at 1.017 before it went into the carboy. 1.023 after being added to the blueberries. I'm pretty certain that it wasn't completely fermented out, but I plan on at least 2 weeks in the secondary. Looking good so far. I did put about 1/2 gal into a 3qt glass jug with an airlock to see how the base mix turns out without the blueberries.
Would be great if you could update us at the end with the full recipe/tasting notes etc. Interested in brewing a beer with fruit.
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.
spaced is offline
 
Reply With Quote
Old 04-18-2011, 07:53 PM   #28
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 28 Times on 23 Posts

Default

Quote:
Originally Posted by dorklord View Post
It wasn't someone on this forum...I don't remember just where it was, but the guy was basing his idea on some kind of african beer that was made with unmalted millet and bananas.
It was probably someone else somewhere else too...

But also noontime:
http://www.homebrewtalk.com/f164/bot...-today-165010/
DKershner is offline
 
Reply With Quote
Old 04-18-2011, 08:06 PM   #29
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 578
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by DKershner View Post
It was probably someone else somewhere else too...

But also noontime:
http://www.homebrewtalk.com/f164/bot...-today-165010/
Yeah, it wasn't noontime, this was on another forum, and he was using the bananas in some sort of mash. It was probably someone from down under.
__________________
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...
dorklord is offline
 
Reply With Quote
Old 04-22-2011, 01:28 AM   #30
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 719
Liked 41 Times on 30 Posts
Likes Given: 2

Default

Blueberry Explosion Ale and Gluten Free base brew in the small glass carboy. Sweet Stout in the background. Looks and smells awesome so far.


Click image for larger version

Name:	3512-all-back-home-happy-pantry.jpg
Views:	57
Size:	27.4 KB
ID:	24661  
mcbethenstein is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS