Dominicanis
New Member
- Joined
- Apr 13, 2018
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Hi all. Long time guest lurker here.
Background: I have some decent experience brewing meads, but I haven’t tried to brew beer since I was diagnosed with gluten issues. Prior to that I had done a few kits, but nothing fancy. I have wanted to try my hand a GF beer brewing for a while, but my local store is pretty small and they don’t carry GF grains regularly. I do have a small pile of GF bread mixes in my cupboard, however, and in my impatience for the grains to come in, I decided to whip up a small test batch in a spare 1 gallon carboy.
Process: Following the instruction of the guy at my shop, he said to treat the mix as roughly equivalent to an equal volume of powdered malt. I do my boil, keeping it in the 145-160 range to convert starches to sugar, add hops, wait for it to cool, and pitch Nottingham yeast after rehydrating per instructions.
Progress: It is definitely fermenting. I am actually using a blow off tube, and it is beginning to smell faintly alcoholic now on day 3.
Problem: The mash was very porridge-like, and while I can see solids settling in the carboy (the mix has sesame seeds), there are a lot still in suspension. I am worried that the liquid will never separate and I’ll end up with alcoholic dough-slurry. Yeegh! I suspect the problem is that the mix has xantham gum in it as an emulsifier in lieu of the gluten.
Question: Has anyone encountered a similar problem with a porridge like mash and how did it turn out? Or has anyone has success using a bread mix to make beer?
The mix has a nice variety of grains and tastes like pumpernickel when cooked, so I was really hoping that it would be a drinkable facsimile of the darker beers I used to enjoy prior to discovering my affliction. It is free of preservatives or other nasties that would affect the yeast. Help! Because Omission and Red Bridge just don’t cut it anymore when I crave the suds, although they are still nice on a hot day after doing some yard work
Background: I have some decent experience brewing meads, but I haven’t tried to brew beer since I was diagnosed with gluten issues. Prior to that I had done a few kits, but nothing fancy. I have wanted to try my hand a GF beer brewing for a while, but my local store is pretty small and they don’t carry GF grains regularly. I do have a small pile of GF bread mixes in my cupboard, however, and in my impatience for the grains to come in, I decided to whip up a small test batch in a spare 1 gallon carboy.
Process: Following the instruction of the guy at my shop, he said to treat the mix as roughly equivalent to an equal volume of powdered malt. I do my boil, keeping it in the 145-160 range to convert starches to sugar, add hops, wait for it to cool, and pitch Nottingham yeast after rehydrating per instructions.
Progress: It is definitely fermenting. I am actually using a blow off tube, and it is beginning to smell faintly alcoholic now on day 3.
Problem: The mash was very porridge-like, and while I can see solids settling in the carboy (the mix has sesame seeds), there are a lot still in suspension. I am worried that the liquid will never separate and I’ll end up with alcoholic dough-slurry. Yeegh! I suspect the problem is that the mix has xantham gum in it as an emulsifier in lieu of the gluten.
Question: Has anyone encountered a similar problem with a porridge like mash and how did it turn out? Or has anyone has success using a bread mix to make beer?
The mix has a nice variety of grains and tastes like pumpernickel when cooked, so I was really hoping that it would be a drinkable facsimile of the darker beers I used to enjoy prior to discovering my affliction. It is free of preservatives or other nasties that would affect the yeast. Help! Because Omission and Red Bridge just don’t cut it anymore when I crave the suds, although they are still nice on a hot day after doing some yard work
