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I think the bottle says best if refrigerated. I have not been refrigerating mine.

When you say "50% extraction" are you referring to efficiency or extraction volume? Curious what your grain weight, extraction volume and extraction gravity is.

Yes. I put the Termamyl in at the beginning for the rest at ~170F and then EC Diatase after bringing the temp down to ~150F. Difference was dramatic. I am always worried about proper mixing of the enzymes so I try to work the process so that I am able to add the enzymes to a quart or so...

I brewed a batch today with Termamyl at the beginning and WOW, what a difference. 16 pound grain bill with two tablespoons of Termamyl in for the gelatinization rest. Then down to 150F for the final rest with Diatase. Basically the same process I normally do except the Termamyl in at the...

My experience with sorghum extract base even on pale ales is that it was thin below 1.060 and I used 8 oz maltodextrin. Just a matter of preference really, but I think most barley malt based pale ales are lower. Point is I think the gravity has to be a little higher with sorghum or rice...

Thanks Legume! That is helpful. I was surprised that the guidance on the package was based on gallons and not weight of grain or something. Simple volume ratio with my typical grain bill put it at about 0.16 oz for 14 lb of grain. I didn't have a feel for how much that was so I weighed it on...

Jason, No worries, I purchased grain and it has already been delivered. Maybe next time. Chris

So I did a not so controlled test of the Termamyl on this last batch. I split the grain bill as I normally do but did not concern myself with splitting each grain addition exactly evenly. I just put it all together, milled it together and then split it in two equal weight mash sections. On...

I will weigh in even though I am not a stout guy! From what I have seen, you want to be north of 1.060 for a stout. You might consider more fermentables. 10 oz of maltodextrin sounds like a good choice. I think you are better off getting your roasted character from dark roasted rice. My guess...

I think grouse malts oats and sells it through glutenfreehomebrewing.org Check them out. Oats are gluten free but I think I remember hearing that oats are historically a rotation crop with grains like wheat that have gluten, so a lot of oat products are not gluten free because of the cross...

Probably the biggest source of cross contamination is a grain mill but you don't have to worry about that. Some say that plastics and teflon hold and release gluten molecules, but I am skeptical if the amount can be anything close to cross contamination that you get unavoidably in the rest of...

@jguthner: I PM'd you regarding a purchase (set up conversation on this new system). Either you have not responded or I initiated it incorrectly and you never received it. Not stoked on the new homebrewtalk setup yet. Anyway, I will purchase grain this week one way or the other.

Thanks for the pics and info on the Grainfather! I have a MM3 with the larger diameter rollers. I expect it would perform almost identical to the MM2. I found the following: 0.010" to 0.020" (0.25mm to 0.05mm) for millet alone 0.045" to 0.050" (1.1mm to 1.27mm) for buckwheat and/or rice...

@ JMath, I would not buy a pH meter right away. I bought one and now never use it. At some point you will want to get water analysis on your home water and maybe add some minerals to get it where your target beer needs it to be, but I would just start brewing and focus on the process...

Welcome to GF AG! you will never go back! 1) What temperature did you hit after your first infusion? I do a simple heat balance calculation to determine the strike water temperature for the amount of grain i have and the grist ratio I want. My last batch was low after the first infusion and...

When I did sorghum syrup batches my rule of thumb was: 1 lb of Belgian candy syrup 0.5 lb buckwheat honey 0.5 lb maltodextrin steep 1 lb of some roasted grain the rest sorghum syrup to hit OG = 1.060 (less and my opinion is it gets thin) Hop forward with a hop variety that pairs well with the...

My sorghum syrup batches would often start slowly and not ferment aggressively. Not sure what the best way to kick start it us, but my guess is that raising the temp probably was the largest influence. Probably put it where the yeast liked it. You used two yeasts? I found on my extract...

Very cool. Interested how it goes with the Grainfather! I wouldn't add fermentables beyond the grain. In later batches you can adjust the grain bill and hops to dial in to your taste.

Looks like a good summary to me! My practice has been to do the gelatinization step at 170F without enzymes and then drop to 140F to 150F with diatase enzyme. Mine always finish low but with an OG of 1.050 to 1.050, the final beers don't register as thin, just high in alcohol (~6 ABV). I have...

I have made my modifications, and i think I am all set now. This batch is cold crashing for kegging on Saturday. Might brew another batch Saturday so I think I am all set. Basically cut the new lid to match the screw ring for the original system. Put some painters tape on the top to be able...