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Yes, it is one of the few Wyeast that is. I believe, at the time, that I was specifically looking for a GF yeast that worked with a stout. Might be worth another look though.

That's still only like half a cup per bottle so that's ok. lol I never actually thought of it in those terms but I like it. We'll see how it comes out. Still has 2 weeks of fermenting left to go then into the bottles till the end of January

Btw - if you feel like collaborating, how close to your own recipe does this come? Start with 4 gallons water (BIAB) (170 degrees) White Sorghum syrup 3.3 lb 8 oz. Maltodextrin 1 lb Brown rice syrup (added before it began to boil after steep) 2 lb. Amber candy sugar (added before it began to...

Well, you know, it's going to be awhile but I know it can be done. Just going to have to keep tweaking the recipe till it comes into focus. I "could" go with straight up sorghum instead of sorghum syrup but that seems kind of pointless until I get a recipe that works to my liking

So, it appears the intervention was successful. Almost 72 hours later and the airlock is starting to slow down but it has been pretty steady. :-)

So, I did do this for my GF. 12 oz baked in the oven to slightly dark then ground and added to the brew

So, here's the short story - there really isn't a question in here but I'm a fan of telling stories so here is mine about a GF that I brewed on Sunday. I wanted to make a GF Stout because, well, there aren't any available (at least not where I live) so I did a search, found a basic recipe and...

So, after more than 48 hours, I had to peak to see if it looked like ANYTHING were going on in there. I'm seeing alot more bubbles on the surface so it looks like some sort of activity is taking place - just extremely slowly. I think I'm reading that right. Just going to let it sit now and hope...

The OG was 1.054 and the Wyeast came in the package with the nutrients. Crack the internal package then shake it up (per instructions) and it swelled, as expected. Was at room temp (68) and was pitched into wort at 72 degrees.

Do you think they'll get going eventually?

So this was my recipe. Did something I do here cause the yeast to not do what yeast do? Start with 4 gallons water (BIAB) (170 degrees) White Sorghum syrup 3.3 lb (added 15 minutes before flameout) 8 oz. Maltodextrin (half at beginning of boil. Half at 30 minutes before flameout) 1 lb Brown...

I've got nothing unfortunately. 38 hours. I popped the to take a look - no krausen. I see a couple of bubbles at the top but that's it. I hope that means that something is happening but my hopes aren't high at this point. I tried something at the 24 hour mark - sterilized my stirring paddle and...

I was actually going to post on this very topic. It's been about 24 hours now and nothing and I usually see activity within 12 - 16. I've never seen it go 24. I had wyeast and followed the instructions - break the inner container, shake, watch it swell (it did). I pitched at 72 degrees (stout)...

White Sorghum syrup 3.3 lb (so not malt extract. woops.) 8 oz. Maltodextrin (dry - but not gluten) Guess I should have been more specific

I didn't taste it. dammit. came in at 1.054 since it's a GF, it wasn't all grain. dme, lme, brown rice syrup, etc...

I just figured (simplistic view) that the amount of sugars I had were more or less perfect for the yeast I used at the temperature it was sitting at. :-)

When I was stationed in Germany, warm beer was all you could get because, well, that's how they serve it.

Working on a gluten free stout. I had pulled the recipe from the interwebs but it's changed so much except for a few of the basic ingredients that it doesn't resemble that recipe at all. I hope it comes out good. My first GF. What are you brewing today?

I have 2 different thermometers so I'll check one against the other to be sure. Yes, I calibrated the hydrometer but there could be differences in water temp vs finished beer temp that I haven't accounted for but I figured that it came in at 1.004 (maybe 1.005 - hard to tell) because the yeast...

I'm brewing this tomorrow. When would be a good time to add the brown rice syrup? Going to add the dme half at the beginning and half at 15 minutes to end of boil. Is at the end (last 15 minutes) good or through the whole boil?