Search results

What are you doing as far as water profiles? I just got the test results back from Ward Labs on my tap water. I'm only now diving in to water profiles/chemistry, I'm definitely still learning. So far I'm using Beersmiths profile tool and it's actually pretty easy. While searching for a...

Love me some cider, I'll have to do some digging, thanks for the heads up!

I'll be missing you in Seattle by one week! I'm headed there the 22-24. I somehow managed to get the wife on board with doing Seattle for our anniversary, although I think she knows my hidden agenda.. Please let me know if you find any other worthy GF breweries/restaurants!

Hey Skleice, I found an article about brewing with oats last night that is somewhat relevant to your concerns here. The two main takeaways I thought were interesting are that you need a minimum of 18% oats to have any noticeable difference in viscosity, and that anything over 10% oats will...

I made two, one-gallon batches of this mead. One with D-47 and one with 71B-1122. (I need to use Dry yeast to make it gluten free) The d47 was very cloudy for a long time, even in secondary. Afrer I racked it a few times and finally cold crashed it, it came out perfectly clear. I bottle about...

That label is awesome!

IPA's are my go-to for sure, but I do love my stouts and porters. I love the "juicy" IPA's and am currently refining my own version modeled after Deschutes Fresh Squeezed. As of now, the hops are spot on, but the body is lacking. I have my next version ready to go, and hoping for it to be...

Just read that "dry yeast does not require a yeast starter because one packet contains enough cells for a 5 gallon batch". Beer smith calculations would seem to disagree...

I thumbed through about 15 pages and couldn't find a thread on this so here we go. Who's making yeast starters for brew day? What's your process? What fermentables do you add, and do you bother with reaching any specific gravity? Do you notice a difference from simply rehydrating your dried...

Sounds great, let us know how it works.

Oh nice, thanks for sharing! Just don't tell my boss I watched it on the clock ;P

I recently listened to an episode of the Four Brewers Podcast, Episode 202: Gluten-Free Brewing with Robert Keifer. He's big on buckwheat and absolutely swears by the "magic number" of 135 protein rest for it. I don't know if that will make a difference for body, but I know buckwheat helps with...

I second all of this. Rack, rack, rack, rack. Cold crash is a must imo to prevent that late sediment in bottle.

Where do you purchase your Brown Rice Syrup? I can find Rice Syrup Solids all over the internet but can't find a seller of the Briess BRS anywhere.

I use the MM2 and it's been great with millet. You'll want to purchase a feeler gauge off amazon or an auto store to get consistent gap settings. I run my Millet and buckwheat at .65mm and rice at .90mm and they come out great, with good amounts of flour. You can always run it through twice...

Does anybody know of an online retailer that offer liquid rice extract in 1 gal containers? I can't seem to find it anywhere and my LHBS does not carry it. Would be nice to have on hand (rather than sorghum) for those all grain days where I don't hit my target gravity.

Another aspect I find is often over-looked when home brewers attempt GF beers for friends/family is cross contamination. Milling grains, even GF ones, is pretty risky when done with the same mill used for barley. Even boilers or mash tubs. Just the smallest amount of gluten can cause a reaction...

You’ve convinced me! This will be my next stout

Is this less "sharp" than the no-nonsense? I just opened my first bottle tonight after one month aging. There is a super strong zing or bite to it. I know IG said it gets much better with age, so ill leave the rest for another two months. Overall I think it's pretty good and can easily...

I was using Iodine.