I've made a few gluten free beers now, and all of them seem to end up with the same sorghum 'twang'.
I was just looking around tonight and saw that someone commented on Midwest Brewer's site that some of that twang can be reduced by adding calcium carbonate. Has anybody ever tried this one? I am really looking for a way to keep using sorghum syrup, but I just can't get past the off flavor!
I was just looking around tonight and saw that someone commented on Midwest Brewer's site that some of that twang can be reduced by adding calcium carbonate. Has anybody ever tried this one? I am really looking for a way to keep using sorghum syrup, but I just can't get past the off flavor!