Recent content by glutarded-chris

Sooo glad you have provided a source outside of Facebook! You guys helped organize and educate at a time when new enzymes were making dramatic changes in our gluten free brewing world! I also use a Grain Father, so I guess I brew GF on a GF! :)

The enzymes available today are MUCH more effective than the natural enzymes in gluten free grains. Basically, better than anything but barley. You have to get the mash up above 75C to gelatinize the starches in gluten free grains and the natural enzymes can't survive that at all. Cerial...

Based on the "sorghum twang" you get from the sorghum syrup, I would not use it. Millet, rice and buckwheat work great, but I have never used them unmalted. I know there are others that have used unmalted grain. Since we are able to add totally effective enzymes, we now don't need to malt the...

Looks to me like proper malting is really difficult and time consuming to get the amount of grain needed. Might be easier to procure the enzymes and use them with unmalted grain. The enzymes are so good these days!

70C is not high at all for gluten free grains. It is actually very low as we routinely mash up to 77C and use enzymes that don't denature at higher temps.

When I used to ferment in better bottles, I switched to wide mouth for dry hopping to help with getting the hop sack out and with cleaning. With all that grape pulp and krausen, I would ferment in something that has a relatively wide mouth for cleaning. Small batch like that, you might have to...

I would just put 20% more GF grain than what he put in, put appropriate amount of ceramix flex and ondea pro, and let it rip. See what you get. Sounds fun! Post along the way!!!

It depends on what enzymes you are using as to how much rice malt will substitute for the rice DME. Check the DME you have, but I think it is usually about PPG=40. If you are using good enzymes, you can get mid to high 20's for PPG on the rice malt. If you are not using a good enzyme strategy...

Because we use gluten free grains, our entire batch is essentially cereal mashed every time. We have to get up above 170F to gelanize and use powerful well engineered enzymes that are good up to 175F and higher.

Looks great. What was you volume and gravity yield? Did you notice a bit more ppg for this batch? 4 weeks in the fermentor should be fine, especially because you get low and consistent fermentation temps in your basement.

This is very interesting. They don't talk about enzymes which surprises me. Do oat malts have natural enzymes that can survive at the gelatinization temp? If I did the math correctly, they are getting about 29ppg. Or are they leaving critical aspects out of the equation such as enzyme additions?

My Grainfather does the change in 10 or 15 minutes, so I do the timing of the rest at temp. Actually I start 1 degree before it reaches the target temp, because the controller goes really slow at the end to avoid overshoot. I doubt it really matters if you include part of the rise with the...

I do exactly what skleice posted above. On the 175F rest I monitor gravity after 30 minutes into the rest. I end the rest when I get two 10 or 15 minute gravity readings that are close. I have been ending close to 60 minutes every time. Basically, I feel like I just am validating the times...

I do the same thing but at least 1 hour on 175F. I track the wart gravity on the final rest until it slows way down and then drain and sparge. It does rise through the last half of the 60 minute rest. I have been getting 26 to 29 ppg (using 25% to 30% rice), so using 11lb of grain gives me OG...

The grain bill looks solid! If you are using Ondea Pro and Ceremix Flex, I don't think you will have to worry about attenuating down to 1.008. From your previous posts of your system an brews, I would expect you will end up more like 1.013. Is that your experience?