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I actually create GF starters with 1-2 cups of rice syrup solids per 2 quarts. Also, I may try creating a "Sake" using rice syrup solids and wine yeast.

Is that yeast gluten free? If not, can I substitute Safale S-33? Or is there a way to reduce the gluten without killing it?

Anyone planning on doing this, please ship to Canada (cheaply or with USPS) - the availability of gluten free ingredients is awful here! I cant even get brown rice syrup across the border without bankrupting myself, same goes for sorghum (in grain form); and Quinoa is $7/kg! I live in Toronto...

Ok, I'm doing that right now for my next beer, also im doing a 1gal starter. Heh, I have yet another question... I just bottled a 2xIPA, it was one of the ones that got stuck at 1.018, but I bottled it anyway. I LOVE the flavour, but after a week theres been almost no carbonation, it hissed a...

I usually only wait an hour after adding the crushed campden tablet, though I do stir it a fair bit... hmmm. I think this time I'll use distilled water.

Hey guys, I have another question... for my last few brews, I've been using a crushed campden tablet to dechlorinate my water (heavily chlorinated city water). I usually toss that into 5G of water when I start the stove for the boil. Usually I only do a half-size wort, and add the rest of the...

If I do see this next time, what should I do about it to get a better reading?

Thanks for the help and information guys, I'll try your suggestions (bigger starter, no yeast nutrient). I don't think my brews were very carbonated, or very sweet, though I will check for that next time. I'm doing primary in a 6g pail and secondary in a 5 or 6g carboy.

Usually I warm some dechlorinated water to 105F in a bowl, aerate it, add yeast, wait 15m, then when the wort is the right temp I aerate it and pour in the bowl of yeast. I used 1 tsp of yeast nutrient in the recipe at 0m (end of boil). I Primary fermented for 2 weeks and its been in the...

Just tested it, and the hydrometer does read 1.000 with water.

Ok, one of them was this exact recipe actually... just bottled it yesterday. https://www.homebrewtalk.com/f78/gluten-free-pumpkin-spice-ale-147707/ My OG was 1.060, and FG was 1.020. I started the yeast with some aerated warm wort (~100F) in a bowl, let it sit for 15m, then pitched, and aerated...

Hey guys, I'm just wondering if anyone else is having difficulty getting Briess's Sorghum LME to ferment below 1.020 (on beers with a OG around 1.050/1.060). I've done about 5 beers so far with it, and all of them stalled at 1.020. I've tried using yeast nutrient, pitching directly into the...

I used amalyse from my LHBS (after a fermentation got stuck) - with no reactions.

Well, ok, ill repost it in a better format; although I think im missing something. It's "mellowing out" and the off flavours (ie: the coffee flavour) is fading I think, it is now more tart and less bitter, and more foamy and creamy. And it tastes more coffeeish when its fairly warm, and when...

I used almost 1lb of cocoa nibs, but I was going to use 8oz originally. There were 2 cups of crushed columbian beans, and 14 shots espresso. But I'm crazy, normal people (non coffee addicts) that I gave these beers to were like "YUCK!", so I would tone it down to maybe 5oz-7oz. And maybe skip...

Update: Hey guys, so I modified the recipe slightly, added a fair bit more espresso and cocoa nibs than stated, roasted the cocoa beans in 2 batches (light & dark), added some lightly crushed columbian beans as well (sanitized by boiling), secondaried for a week, used a liquid settling agent &...

lol... what is organic honey, anyway? I thought honey varied based on the flowers in the region, or if its pasteurized/unpasteurized. Get the "free-range honey" ;P Like with mead, I would use unpasteurized local (farmers market) honey. It should be "sterile" already because it contains...

I believe Nickelbrook GF is a good example of the sorghum flavour. I used to think it was because of bad cans, because of the metallic flavor. I now mostly drink my own beer, and New Grist - which hides it fairly well, somehow. Also I think honey, or carbing with honey might help mask the...

Just wondering, how were you going to mash it (whats the mash schedule)?

popcorn! Gluten-free beer already lacks some/most of the malty flavor/feel that normal beer has, so I'm thinking what have I got to lose, eh? I'm hoping it might be an effective shortcut to substitute in some amylase with processed grains (cooked rice/rolled oats), in addition to some malted...