I am going to start making some of these for my wife, so I had some questions for the exprets on gluten free beer. 1. is I have read that the finish to sorghum can be described as dry. any thoughts around getting a better finish? 2. I would much rather use an equivelnt to dry malt extract, for shelf like and sustainabilty. Just was never a fan of the liquid malts and that seems to be the only supply of sorghum that i can find, any one else have something better?
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