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I know this is a little off topic but what's your favorite all around pale ale grain bill Chris? I know you're bread and butter is Pales and I'd love to know what you've settled on. I'm looking to make a pale using the SNPA hop schedule. They use 2-row and crystal 60 malts but I'm thinking...

Awesome, thanks jg!

I am a long time cider/beer/mead brewer finally doing my first wine. I purchased 150 lbs of Zinfandel from a vineyard with 100 year old vines as part of a group buy. I’m still punching caps for the next few days, and doing a concurrent/simaltaneous malolactic fermentation. Does anyone have any...

170 for 15-30 minutes and 150 for 120 minutes

Can’t speak on behalf of the Grainfather crew but I too get absolutely no head retention with my cooler set up. I can also get a good head upon pour which vanishes soon after. I added a few oz of maltodextrin to an ESB I made recently. Just opened last weekend after a month in bottle and i would...

This is the gluten free home brew forum

I’m using g-Chris method of 170 with termamyl and 150 with sebamyl bal 100 in a cooler and getting 85%. I start my mash with a 1.25 ratio. Typically, around 2 qts of 50-ish degree water brings me down to 150 for the second rest, which gives me a final ratio just shy of 1.50.

Did you use just regular old white table sugar for the recipe?

Funny you should post this. I was pretty excited to find a millet crystal 60L malt to help get me to the desired color. The website said they had plenty in stock, however, they called me today to say they're actually out and then tried to convince me to take chocolate malt instead. Thanks, but...

That’s good info GChris. I completely agree about supporting all maltsters. It should be much easier now that Boulder Fermentation Supply is their distributor. Their website is a little clumsy, but you can find everything with the search bar. Free shipping on orders over $50 is a big perk IMO...

Crystal does not fall into that category. I would guess that the CaraMillet by Grouse is a play on Briess' CaraPils and therefore would be a Dextrine Malt. I found this explanation helpful on another forum.

Have any of you guys ever tried brewing with Dextrin Malts? I just discovered Boulder Fermentation Supply online and they sell Colorado Malting Company GF malts (free shipping over $50 is pretty sweet!) They have a "Red Millet Foam Dextrin Malt" and a "Red Millet Pils Dextrin Malt". After...

I second the "what steps do you take to improve head retention and body?" question!

SEBAmyl Bal 100 is considered a medium temp enzyme, with effectiveness listed at 140-170. I think this makes it great for a single infusion, but the termamyl is much better suited for the initial high-temp rests.

Hey Joe, I just joined the facebook group (Ben Fowler). Looks like another great community and I'm happy to see what you're doing over there. I like the blog idea as well, as it's a nice neat place to read the articles. Portland has been on SWMBO and my trip list for a while (so much great...

What are you using for yeast nutrient? The one they sell on GFHB is yellow powdery B-Vitamins etc. I was previously using DAP, which actually calls for 1 tsp per gallon. I now use the GFHB nutes at 1/2 per gallon but it's way more expensive. D you know anything about the benefits of each...

Welcome to the most exciting and rewarding money-pit around! Starting with Ghostfish GIPA is perfect, and I think most have us have all brewed it at one point or another. I second Silly Yak on the GFHB website. You can filter the recipes to look for Extract only. If you're anything like me...

After a quick search on those ingredients, I found Alphamayl SB1, which is made of Bacillus Licheniformis, which is the same as Termamyl. A lot of us here use Termamyl rather than SEBAmyl BAL, for the first step of the mash. Alphamyl SB1 is made by ENDOZYM, the same company that makes brewmix...

Thanks! Is the fact that I just received my first two 3 gallon fermenters in the mail right as you post a very appealing 3 gallon recipe a coincidence?? I think not!

Is there a recipe floating around somewhere? Looks refreshing!