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Agree as well to just skip secondary in almost all cases, unless you need to rack onto fruit or something like that, and I also echo letting your beer sit for 2 weeks or so. There are certainly exceptions that can be made, especially with things like Kveik (now that it's available from GFHB)...

Sounds awesome!

Uncrushed still I assume if unopened and from GFHB - in that case I've kept uncrushed barley in an airtight bin for 6+ months no problem, pretty sure it can go quite a bit longer than that. I would assume these grains are similar. If you need to open the bags you could get a few airtight bins...

Has anyone brewed with the Lallemand NEIPA 11g packets or any of the GFHB new liquid yeasts? Seeing mixed reviews on the Lallemand packs so a little wary of using here, might try on a cheaper non-GF beer first to test out

Good thought on the rice, not used to brewing with that yet, I'll switch to mostly millet - going to bump up the buckwheat and oats a bit too. Interested to hear how that buckwheat/quinoa combo goes

Next batch I'm going to try- 5lb pale millet 5lb pale rice 2lb malted buckwheat 1lb flaked oats 1lb goldfinch millet Lallemand NEIPA yeast, CTZ FWH, 50/50 Strata/Citra in WP & DH Shooting for skleice's reported head and lacing for days. I know that oats tend to add body from high protein...

Great stuff - haven't tried any of the roasted millet malts yet, been trying to come up with a stout recipe so this will probably be my first go at it. Do you just mash at 164 or do a stepped mash?

I buy most of my GF malts from glutenfreehomebrewing.com, they have a solid variety of malted millet & rice, etc. You can also find things like GF flaked oats, quinoa, etc at stores like Whole Foods, Sprouts, etc. (Bob's Red Mill is one brand that tends to have a lot of good stuff in these stores)

You can buy gluten free oats that are processed in a GF free facility, if your wife & BIL have celiacs I'd recommend finding packs of GF oats, for just a few pounds in a recipe it's definitely worth the price/effort

FG was 1.014, how much of each enzyme have you been using? So far I've just mashed at 163degF with 25mL each of termamyl and sebamyl L, thinking about getting into changing that up for a little more control over things.

Please do!!

OG was 1.056 - force carbonated, I'll try bumping up to 14 psi next time, I usually have it a little bit lower so that might help me out a bit. Thinking about adding buckwheat & flaked quinoa as well for body & head retention.

@Pedro Vieira have you tried out your test batches yet? Any meaningful differences? I just ordered some, thinking I'm going to do that and then do a 'simple' split batch NEIPA - one with LAIII + Reukaufii and one just LAIII and just using probably two hops. I pinged Nick at Yeast Bay and he...

I've recently started doing GF so haven't tried out roasted corn or roasted quinoa malts yet, but I'd be super interested how this turns out if you brew it. I just did an IPA with 50/50 base of pale millet and rice malt plus 1lb each caramillet & biscuit rice that turned out really well.

Took my keg to the beach with some friends this past weekend and it got wiped pretty quickly, so big fan favorite, but I have to say it definitely needs improvement - tasted/felt more like a beer than seltzer still. Ended up finishing at 1.005 but it took an extremely long time to ferment -...

It was pretty short, few seconds, I may try to get into natural carbing these in the keg with the last few gravity points, that has helped foam for me before I saw Scott Janish recommend Idaho7 all hot side once and I've since done it a few times in boil/WP then Citra in WP/DH and always turns...

This turned out quite well, certainly a little thin and not much head so I think I'll test out buckwheat and/or maltodextrin over next couple batches based on Chris' thoughts - but color was spot on and hops came through well. Besides the body I'd put this right up against neipas I've made with...

Ah that's a great thought on adding the maltodextrin at packaging. I'll look into buckwheat as well.

Thought this might be a good thread to keep going for NEIPA, make our own gluten free version of the epic 'Northeast style' IPA thread. Brewing the following this morning, based off the same recipe crypto posted but my wife is still a little wary of oats, even GF, so I omitted those. Also I...

Going to try this tonight with 30 min boil and s05 as yeast- 5lb corn syrup 1lb honey 0.25oz magnum at 30min 0.5oz motueka at 5min zest from 8 fresh limes at flameout I'll add gypsum & citric acid to the water during heat-up, use irish moss & yeast nutrient during boil, then add pectic enzyme...