Search results

My basic advice for GF extracts is in recent post #6 of: Dry Rice Sugar use Since you already do all grain, my advice is to stick with all grain and don't even bother with sorghum syrup. Use modern enzymes to convert your grain to sugars! Don't bother trying to tease out the meager natural...

From the description that recipe has barley and this is the gluten free forum section, so it won't work directly. There are a lot of recipes on this forum for GF pale lagers and ales. After a few batches you should be able to dial in something that you like. Are you able to do all grain?

You are a brewing machine! I am waiting for the superheat of Florida summer to subside before brewing again. It will take a few months for this one to condition into its sweet spot I expect, so November/December will be perfect.

My thought was to ferment for 3 weeks total, but you might want to check what others do with fruit or even specifically banana. If primary fermentation was over in 3 to 4 days, then it is on the fruit for 2 1/2 weeks.

I think I would opt for adding the maple syrup to the fermentor after primary fermentation. Confirm primary is over and maybe leave it 3 weeks to make sure the yeast has had a chance to do its thing on the sugar. Do you think the original got its banana and vanilla flavor from actual banana...

I started about 10 years ago directly into GF as I am the one with celiac. I went all grain pretty early but it was a challenge with so little natural enzyme strength in the grains we use. Lots of tricks to tease out what was there and then tons of grain and/or boil down because of low...

15 batches in a year. Wow! well done! I got the 100% Buckwheat honey advice from other brewers at the time. I never experimented with other types of honey. I just stayed with it even though it was more expensive than regular honey. With sorghum, you are always fighting the twang and...

I wondered if it was Irish Moss. I usually add a whirfloc tablet in the kettle at the end of the boil.

Just out of curiosity, in your SIA-6.jpg, what is the dark colored tea-looking stuff in there with the yeast?

If you are going to lager for a long (proper) period, then my guess is that you don't need it. If you want it to go quicker then going up to mid to upper 60's for a few days should do the trick from what I have read. I use Saflager W34/70 and ferment in the low to mid 60's so I never worry...

very nice! The inkbird screen makes no sense to me ... 5.7 degrees F? Looks like the screen was in the process of updating.

Teff is wicked small, right? Difficult to grind/crack. Is it like quinoa where the husk is so weak that it just bursts in the mash? I heard people talk about it when we were all struggling to get natural enzymes out of the grain and battle sorghum twang, but since commercial enzymes came...

Thanks for posting! I have to ask... in the bottle picture, the center cabinet door looks like the bottom edge is cut at a weird angle. Is that an optical illusion? It makes the picture look photo-shopped.

Great article! I use yeast nutrient but I have not paid much attention to the type I get. My local homebrew store carries it and it is probably there for wine makers more than beer. Any thoughts on the best to use?

Head retention was historically the motivation and always used a pound or two of buckwheat. I have done recent batches with either pale buckwheat, quinoa or neither and the batch without either of them turned out just fine. Plenty of head retention and body. Honestly I am not sure they are...

My preference is pale pilsoner style. It has been a long time since I was in Germany drinking Pils (even though I shouldn't have and I paid the price!) Not sure I remember accurately enough to know if I ever manage to hit the target with my brews. I will weigh in although I am not sure that...

I'd give it a month. Let it have a chance to hit its stride before you risk disappointment again 🤣 I agree that if it tasted good, it will end up good. I think others have remarked at some issues with large amounts of crystal malt. Maybe that is where the aroma is coming from and further...

When adding roasted grain, I prefer rice over millet, so my opinion is you are better off using the dark rice. I think the rice hulls behave more like barley than the millet with respect to roasting so the roasting flavor etc. come through better.

I expect you will be pleased with the 3 oz dark roast. Rest looks like a good grain bill mix. From your previous posts, it looks like you are using the Brewer's Edge system. This batch plan has the percentage of rice a little less than 10%. Have you had good results with your recirculation...

The stout-ish brew I made that is probably similar to yours took 4 months to hit its stride if I remember correctly.