Hi! I'm a newbie homebrewer and gluten intolerant so this forum is a BLESSING to me. I've made some very simple ciders, and now I've made 1 batch of a very simple beer. I'm still uncertain about things like malting grains and steeping and secondary racking and differences between hops and the science behind the numbers in the recipes you guys throw out there, but hopefully I will learn more. Thanks guys for all your knowledge and sharing!
My first batch of GF beer that I ever made was VERY simple, and to me, AMAZINGLY better than all the commercially available GF beers.
It went like this:
1 gallon batch
1.5 lbs sorghum syrup
.5 oz citra hops
boiled for 60 minutes. sat in the fermenter for 12 days. drank a pint when I racked the rest to quart jars. flat, but FRIKKIN GOOD!
didn't add any priming sugar cause I figured there'd be some sugar/yeast still in it since I didnt put it in secondary... annnnnd nothing happened. so I drank it all flat. and it was still good. VERY hoppy, but I like it that way.
so next time I am going to use some priming sugar.
1 oz to 1 gallon for priming sugar? whats all this I hear about oxidizing the beer when racking? I dont get how to avoid that, or if its actually even an issue?
and I was thinking I might try doing something like this, curious for feedback:
3 gallon batch:
steep 1 lbs toasted oats while bringing to boil
3 lbs sorghum syrup (60 mins)
1 oz cluster hops (60 mins)
32 oz grade b maple syrup (5 mins)