Recent content by metches

I think maltodextrin is made from corn, but i may be wrong?

Excellent!

Keep us posted. Plus try and get your beers into LCBO, so us Ontario folks can get it.

I use gelatin and the result is crystal clear beer.

I've been doing 3 week primary, 1 week cold crash, gelatin, and then conditioning in the keg since February without noticing any difference in the sorghum taste.

How long are we talking? Because i seriously cannot stand the taste of sorghum.

I made a stout this past weekend using 2 lbs of carmalized honey. When it is done i'll let you know how it turned out. FYI if you do this in the house count on getting smoked out.

Has anyone else tried this? I was thinking of trying it in the next week, or two.

Northern Brewer does not ship internationally.

Anyone know where to get DAP?

Anyone know of, or have a list of, gluten free yeast nutrient. I am having trouble getting it in Canada, and there were a few on Ebay that i was hoping may be gluten free.

+1

I used a grain bad, but could not get a good grip on it once it started to boil. Next time i'll get it done properly, and hopefully this time the beer is still drinkable.

I do not think that it had hulls. I am assuming the hull is probably hard, and you could eat this buckwheat; it was crunchy. Either way, i guess i will see what happens.

I did this over the weekend. The problem is i think i screwed up with the buckwheat. I put it into to steep, but could not get it out. I ended up boiling with it in the beer. Hopefully it doesn't screw up my beer too much.