Recent content by rflinn68

That goes against everything I've heard. I've been told you must add maltodextrin to a gluten free brew to give it at least some semblence of body. The belgian dark candi is added to many peoples brew as a way to increase alcohol because its highly fermentable. Just what I've read and heard but...

I've not been able to find anything other than the sorghum syrup. Dark rice syrup sounds good...anyone know where to get any?

anyone else? I made a Agave Wit and I'm experimenting with it in the gluten free stuff. My daughters boyfriend has celiacs and cant have ANY gluten

I just started a gluten free extract brew for a friend of mine and would like some opinions. 6lbs White Sorghum Syrup 1lb Agave Necter 1lb Dark Belgian Candi 2oz Hersbrucker Hops 2.4% AA 60 minute boil 8oz Maltodextrin 1/2oz Bitter Orange Peel 1/2oz Sweet Orange Peel 3/4oz...

whatever....in 1 week to 1 1/2 weeks at 12 psi set and forget mine is carb'd as hell and leaves a head all the way down to the bottom of the glass....peace out :)>-

I have a 4 keg keezer and only 1 regulator. What is working for me is 12 psi for 1 week. At 37 degrees at 12 psi my co2 volumes should be about 2.62 which is high side for a lager or ale that calls for 2.20-2.60 and low side for my wheat beers that calls for 2.60-4.0 so I have a happy medium for...

Austin Homebrew Supplies is awesome!! I have done a cream ale and extra special bitter and have them on tap right now and they're great. I have a wheat stout and belgian white brewing and a british ipa that I need to get started today. These are much better than coopers kits and when they have a...

how much of each? I have 1/2oz of the tettnang left. Would rice syrup solids be good to add at secondary?

I have my first gluten free beer in the fermenter for a friend of mine. I used this simple recipe I found online from BYO http://byo.com/component/resource/article/1401-simple-simon-gluten-free Instead of using 6lbs 11oz of sorghum I used 6lbs and added 11oz of extra honey. The OG was a bit...

40 degrees

I rolled the keg for 10 minutes at 20 psi and it has been in the fridge for a couple hours at 10 psi

I recently puchased a fridge conversion kit for a kegerator. I'm getting lots of foam but the beer still taste flat and no tiny bubbles are rising from the bottom. Is this normal with force carbonation and will naturally carbonated beer from the keg taste better?

I've just started brewing beer a few months ago with the mr beer system and now I'm starting to experiment with the coopers. I like it so well I've already stepped up and bought a twin faucet kegerator system. Thanks for the welcome. :mug:

I wasnt going to use any extra hops, just the 3.75 lb can (hopped) of Irish Stout or IPA with the 3.3 lb can of the Light UME. Will this make a decent brew?