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Old 01-20-2013, 01:17 AM   #1
Nov 2011
Portland, Oregon
Posts: 15


So i made my first GF beer and it is in the carboy ready to be bottled tomorrow. I'm a little concerned it may be bad though, for 2 reasons: (1) hardly any fermentation looked like it was going on. My beers normally fuzz up and bubble and have a lot of activity, but the GF barely had a few bubbles come out of the blow-off tube! Is that normal? and (2) it is kind of a strange color! i made a "pale ale" but this is not a normal color, it is very light and has almost a green tinge!

Should i just taste it before i bottle it and if it's crap, just dump it and try again? i mean i don't really want to go though all the trouble of bottling a bad brew!

Any thoughts? Thanks so much!!

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Old 01-20-2013, 01:36 AM   #2
Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts

How about an explanation of your process and recipe?

I will note that all of my GF beers seem to ferment rather quietly; I've never had a blow-out, and rarely see much krausen. So that in and of itself is little reason to worry. I never use blow-off tubes, never ever ever. I don't know why these beers ferment so quietly, but they always do. 30 batches under my belt, and never have I needed a blow-off tube.

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Old 01-20-2013, 03:16 AM   #3
Jan 2011
Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts

1st things first. Relax and have a beer. Gluten free beer is going to always act different.

1. Did you use yeast nutrient? Gf wort ferments slower, up to 4 times as slow. You will very rarely see a krausen.

2. If your beer is pale the hops will turn it green. After fermentation they'll drop out of suspension and the beer will be yellow.

Ps it's good courtesy to put up your recipe so more experienced brewers can help. Not having a go at you, just trying to be helpful.
My gluten free home brewing blog.

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 01-20-2013, 03:18 AM   #4
Oct 2009
Ottawa, Ontario, Canada
Posts: 5,506
Liked 1987 Times on 1250 Posts

What were the starting and finishing gravities?

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Old 01-20-2013, 03:19 AM   #5
Apr 2009
Posts: 91
Liked 2 Times on 2 Posts

Gf grains especially sorghum ferment much more slowly than barley

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