MuddyCreek
Well-Known Member
Hey everyone. I've never made a GF beer and I'd like to put something together for St. Patricks day. Given the Irish connection with both the holiday and potoatos, I'd like to combine the two.
Does anybody have any flavoring and/or fining suggestions as well as some technique pointers for a GF beer based on potatos? I have read that 1/3 of the potatos should be peeled and the rest left with peels and the entire bunch should be pressure-cooked into a lovely gelatinous goo. Does anybody have some other or more specific technique pointers I could shamelessly "borrow"?
Thank you.
Does anybody have any flavoring and/or fining suggestions as well as some technique pointers for a GF beer based on potatos? I have read that 1/3 of the potatos should be peeled and the rest left with peels and the entire bunch should be pressure-cooked into a lovely gelatinous goo. Does anybody have some other or more specific technique pointers I could shamelessly "borrow"?
Thank you.