Recent content by graemhoek

Yeah, tap water is just fine. If it has a chlorine smell to it, boil it and let it sit overnight.

I get my maltose from lab suppliers... the advantage of being a grad student... I hadn't known that there were any advantages to being an indentured servant but apparently there are. Lots and lots of varietals of rice... just like the West has cultivated and hybridized wheat so has the east...

I've discovered buckwheat makes a great alternative, you have ot be careful about using too much. The flavors can be sort of foxy. Mixing with oats and *especially* black rice can make it taste more like the beer you know. Maltose is available in a pure form which should be used to supplement...

Green or ripe, for beer, by the way.

Figs are a fruit. I say throw them into a bag with your malted grains and you'll get some interesting flavors in with your beer. I threw some carrots in once... that was neat. Maple sap instead of water is great too. You'll definitely get some sugar precursors and starches that might...

Yeah..., I got bananas in my toasted honey weiss... I'm worried i might have gotten some pseudomonas fluorescens in it too and the banana is covering it up... DRINK UP!

I grow up batches and freeze them. I've been exchanging samples with friends....

Does anyone else work with buckwheat? I've got a few references and one of my colleagues was a beer consultant for a while so he offers good tips but never worked with gluten free malts.

I bought one off eBay. It works pretty well. It's an old fashined handle crank thingie... looks like i've got a midieval torture device in there next to my rack and ironmaiden.

I have long entertained myself by dreaming up novel ways to make food without gluten, beer seemed like the next logical step.

I've been supplementing with a few enzymes and maltose. I may be new to beer (the brewing part at least)... but biochemistry on the other hand...

Here I am, ready to brew. I've got an IPA on secondary fermentation (its a good thing I'm single because the only thing in my fridge is that carboy) and a honey weiss (toasted?) on primary. Its beeriffic! Oh... I also have celiac's disease so everything I brew is made with buckwheat, oats...

No worries... you folks will be the first to know after my drinking buddies. It'll be graemhoek's toasted honey weiss.

I just checked the OG... its 1.035. I HATE that water is most dense at 4 degrees C. Anyways its cool enough so I added my yeast. Here's to beer.

My calculations put the OG at 1.035. It was 1.025. Good thing I threw that pound of honey in there. I'm SO fired.