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Thanks for that entertaining post. I have been recently wondering about wine from oranges, and I feel confident that you could make a GREAT wine from lower acid, high quality juice (think amazing fresh squeezed orange juice vs crap in a can. Kinda like fermenting tree top apple cider or welches...

I did this in my first GF batch, an IPA, and it ended up looking like a soup, even after settling for months. I may have misfired in my approach, but this is a distinct possibility.

I made a good cider with some of the more citrusy hop styles (citra + simcoe?). I used tree top cider, American ale yeast, some tannins, and some acid blend, and it was a delicious and cheap cider. I just used some corn sugar to carbonate at bottling.

This beer actually turned out pretty well. By far the most clear GF beer I've made yet, likely because I racked it about 4 times (the first time I left about a gallon of the ~5.5 gallon batch in the primary, i think because of the goopy wild rice and buckwheat particles that remained in...

Ok, thanks for your replies. I kind of figured that this would be the case. Hopefully I'll end up with a beer with nice body and some "maltiness" to balance out the hops and alcohol. I don't think I'll end up using amalyse in this batch, but perhaps I'll actually plan on that in the future...

I just brewed a GF IPA on Tuesday, and I "mashed" gelatinized (boilded for about an hour) wild rice (~1.4 l lbs) and roasted buckwheat groats (~1.4 lbs) in with 3.3 lbs sorghum malt. My thought was "well this is supposed to be a good replacement for barley because of a similar protein and sugar...

My wife is gluten intolerant, and loves beer almost as much as me, so we were were pretty lucky to be in fort colllins when she discovered "oh crap, no more beer". The Tread Lightly from New Planet would do in a pinch if we were out (a very large proportion of the places we ate carried it, so...