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Old 04-17-2011, 09:31 PM   #1
caburdet78
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Aug 2010
Albany, NY
Posts: 62
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well I finally did it
brewed 2 different 3 gallon batches of gf beer....hopefully they will turn out good

 
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Old 04-18-2011, 02:12 AM   #2
NoGbrewer
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Apr 2011
Evansville, IN
Posts: 15

Great, post the recipes if you like the way they turn out.

 
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Old 05-09-2011, 01:15 PM   #3
caburdet78
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Aug 2010
Albany, NY
Posts: 62
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racked and tasted my 2 batches yesterday ...tasted nice so far and can't wait till they are carbonated.

My beers are very murky ...is this normal for gf homebrew?

 
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Old 05-09-2011, 01:36 PM   #4
KevinM
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Sep 2010
Ann Arbor, Michigan
Posts: 1,171
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Murky? As in cloudy? Or just Dark?

Which recipes did you use?

Most of mine have been clear, though somewhat darker. Even my lagers are darker. (Though my last lager is still cloudy, but it's only a month or two old, so that won't be ready for a while.)

 
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Old 05-09-2011, 01:45 PM   #5
caburdet78
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Aug 2010
Albany, NY
Posts: 62
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Cloudy in the siphon tubing ...probably should have used irish Moss

 
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Old 05-09-2011, 08:14 PM   #6
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Quote:
Originally Posted by caburdet78 View Post
racked and tasted my 2 batches yesterday ...tasted nice so far and can't wait till they are carbonated.

My beers are very murky ...is this normal for gf homebrew?
Mine are usually murky until they've been in the bottle for a couple of days. Then they clear up quickly.
__________________
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 05-10-2011, 01:36 PM   #7
caburdet78
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Aug 2010
Albany, NY
Posts: 62
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would it hurt to add some Pectin Enzyme or should I just RDWHAHB

 
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Old 05-10-2011, 05:43 PM   #8
mrtree
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Jun 2010
Halfmoon, NY
Posts: 33


Hey neighbor, murky beer still tastes good. I would hold off on the enzyme and just let them sit as long as you can stand it. After bottling, let them sit in the fridge further if still cloudy. Murky or not, you still are going to have a nice beer.

 
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Old 05-10-2011, 08:34 PM   #9
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Also what was your recipe?

And what yeast did you use?
__________________
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 05-11-2011, 11:49 AM   #10
caburdet78
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Aug 2010
Albany, NY
Posts: 62
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used two recipies I found here in the gf thread

1.
2.5 Gallon:

3.3 lbs. Briess White Sorghum Syrup (
1.25 lbs. BriesSweetTM Brown Rice Syrup (45 high)
3 oz. Grandma's Original Unsulphured Molasses

Willamette Hops
Fuggle Hops


used Dry Nottingham ale yeast for both

2.
2.5 Gallon:

3.3 lbs Sorghum Syrup (15 min)
0.7 lb Buckwheat, roasted (40 SRM)
0.7 lb Millet, Roasted (40 SRM)
5 oz Maple Syrup (35 SRM)
5 oz Blackstrap Molasses (80 SRM)
4 oz Dark Candi Sugar (275 SRM)

Fuggles, pellet 4.8% (60 min)
East Kent Goldings, leaf 4.2% (15 min)

Reason: additon to post

 
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