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I think beers like that can be pretty good, you just need some way to add substantial body. If you don't mind haze (and that beer looks dark enough to not really notice anyways), unmalted grains can really help. You can toast/roast/cook them, whatever. If you don't need them to ferment and...

igliashon, I get mixed results with honey. In my experience, the overwhelming majority of the honey flavor and aroma disappear in primary. It makes my fermentation chamber smell fantastic, but most of the time doesn't do much for the beer. Sometimes if I use a decent amount I feel like I get...

Awesome to hear that people are into this. Slaving away on the equipment setup still, but I can almost make out some light at the end of the tunnel. Almost!

So at this point I am 97% sure I'll be going live with my business concept selling gluten free brewing ingredients. I'm still working on setting up my production equipment; it's a serious pain in the neck to design and fabricate malting equipment with limited resources, but I think I've got it...

I think it all depends. I agree with igliashon, good beer usually doesn't taste as good when it's ice-cold. My keezer is somewhere in the neighborhood of 38-39, and if I could set it higher I would. I'm using the stock thermostat, and it doesn't really go above 40. My preference is to start...

I don't really see any discussion about those British no-boil kits. They're intriguing and I'm curious how they're made. The pessimist in me thinks it must just be some sorghum syrup with hop extract. Did they actually produce proper GF wort and boil it down? Hmm...

CMC has some of their GF malts in stock, but never the ones I really want it seems. Send them an email and they'll send you a price list of what's in stock and any analyses they have. I still haven't ordered from them; between the price and the shipping, it just doesn't feel like a great...

They all have DP. Any starchy seed has to, or it wouldn't have evolved to store starches. Whether or not you can manage to retain the DP well enough is another matter.

So... not that it really matters, but why did you bother to make a GF beer just to rack it over non-GF lees?

Ressurrected thread! You may want to call up Colorado Malting Co and ask them about sunflowers. They've actually taken orders and commercially malted some for a micro out there.

Just make sure you read this.

I thought hops were the technical requirement for it to be beer? I plan on trying some different yeast options on ciders next year. Also on the list would be to try a GF graff with relatively high malt content and hopping it.

I know what sorghum tastes like to me, and that's not the flavor I think I'm getting. Oh well, it's still the best GF brew I've ever tasted. Maybe that weird flavor will go away with a bit more time.

So... this was my first candi syrup beer, and I'm wondering if I may have gone about it wrong. When I racked, bottled/kegged, and initially tapped it, it tasted exactly the way I wanted. Nearly two weeks after initially tapping it, the flavor is seeming a little bit wonky. I'm getting some...

So... you just mashed some cereal rice with amylase, 3# to a gallon and got 1.055 wort? How many gallons of wort did you get out of that, before reducing to syrup? I know that when I boil rice to eat the rice soaks up crazy amounts of water; if that were happening I'd think a quick simple...

If you guys are responding to my post, you need to follow the link I posted for it to work. It involves removing the service panel, unscrewing the thermostat enclosure screws from the inside, gently sliding out the thermostat unit and adjusting the tiny screw on the inside. No high voltage, no...

777

Thinking the same as you, I've been doing some digging and did find this link for Midwest, but it's obviously not any kind of BF sale because it's just a random pile of stuff at full price. Probably does indicate that http://www.midwestsupplies.com/pages/black-friday-2012.html will have the...

If you have a drop tube for your CO2 and use a diffusion stone you can force carb a lot faster/easier and the diffusion stone should do a pretty good job of preventing backflow up the tube. Lastly as a heads up, this should have been posted in the Bottling/Kegging forum, unless it was somehow...

I don't know of anyone that's contacted Fawcett and Sons to ask about how much contamination their malted oats might have. There are two theories: 1) The oats are grown in a region where they tend not to be crop rotated or harvested on contaminated equipment, so they should be OK, and 2)...