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Old 02-28-2013, 05:43 AM   #11
thanantos
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Apr 2011
, MICHIGAN
Posts: 283
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Quote:
Originally Posted by spaced View Post
I highly recommend using us-05 over Nottingham. It's been fantastic for me brewing gluten free ales

And yeast nutrient. 1 teaspoon at 10 mins.
Really? What would you say the advantages are?

 
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Old 02-28-2013, 02:46 PM   #12
brewlong1
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Dec 2012
Posts: 17
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I believe I can't steep oats to get conversion and would need to mash correct? What would I mash oats with to get conversion in a gluten free beer?

 
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Old 02-28-2013, 05:23 PM   #13
brewlong1
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Dec 2012
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I am planning to add 8oz malto dextrin for mouthfeel so maybe I don't need the oats since they are hard to convert and I just added them for mouthfeel anyways?

 
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Old 03-01-2013, 05:06 AM   #14
Safa
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Aug 2012
Birmingham, Alabama
Posts: 454
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You're not really using the oats for conversion, you want them more for flavour, mouth feel and head retention. The Malto will give you all of those except flavour. I'd say do both, but maybe the heavyweights will have better advice for you
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