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Old 04-09-2011, 10:30 PM   #21
dorklord
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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.
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Old 04-09-2011, 10:38 PM   #22
KevinM
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Sep 2010
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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.

 
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Old 04-13-2011, 06:01 PM   #23
mcbethenstein
 
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What might I expect for a finishing gravity on a GF beer? I want to know when I should rack to secondary.

 
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Old 04-13-2011, 08:22 PM   #24
spaced
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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.
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Old 04-15-2011, 04:08 PM   #25
DKershner
 
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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.

 
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Old 04-18-2011, 02:07 AM   #26
mcbethenstein
 
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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.

 
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Old 04-18-2011, 05:19 AM   #27
spaced
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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.
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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.

 
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Old 04-18-2011, 07:53 PM   #28
DKershner
 
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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/

 
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Old 04-18-2011, 08:06 PM   #29
dorklord
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Mar 2010
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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.
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Old 04-22-2011, 01:28 AM   #30
mcbethenstein
 
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Blueberry Explosion Ale and Gluten Free base brew in the small glass carboy. Sweet Stout in the background. Looks and smells awesome so far.
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