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When I started, I got Palmer's "How To Brew" book and it was a huge help. He puts his first addition on line for free. He has a sections for primary and secondary fermentation. Secondary is of interest here: http://howtobrew.com/book/section-1/fermentation/secondary-or-conditioning-phase

I thought Pilsners were typically brewed from pale malts. Not specialized malts. Just pale malt, hops, water with almost no residual alkalinity, lager yeast and slow cold fermentation. The challenge is getting the mix of GF malts that will most closely match the behavior of the barley pale...

Refractometers don't read directly with the presence of alcohol. Best to take a sample and use a regular hydrometer. I never use my refractometer after OG measurement.

Sounds to me that you are doing the correct thing and I expect it will work. I read a series bruelosophy ExBEERiment articles that explored the differences between long low fermentation with a rise to mid to upper 60's temp after a lager temp primary fermentation. I could not find the articles...

I am sure the active yeast in suspention is altering the color. It will get a nice uniform color after sitting for a few weeks. Although I have a fermentation fridge that can hold those low temps, and although I use Saflager W34/70 regularly, I have not yet done a "true" lager temp...

Will be interesting to know the OG and eventual FG. The recipe suggests that it is expected to finish at about 1.013. When I used Termamyl for the high temp rest and Diatase enzyme for the lower rest, I always finished around 1.008. It wasn't until I switched to Ceramix Flex and Ondea Pro...

Aging definitely helps! The few batches that I did toward Porter or Stout had to spend some time to mellow. No matter if sorghum is in there or not. I found fermentation took a little longer, clearing took a little longer and carbonation had to be more firm. I bow to more experienced dark...

For ondea pro and ceremix flex, I recommend wathing this video starting 39 minutes into the video: For your mash regiment using Termamyl and Sebamyl, are you using the typical falling temperature mash where you mash in with Termamyl and do an initial rest at 170F or so and then drop to 140F to...

Good plan. So then is your intent to first see what your yield from the mash is and then calculate your other syrup additions to hit your desired OG? What enzymes are you using for your mash?

Are you steeping the grain or doing a "proper" mash with the grain including enzymes? My basic advice for GF extracts is in recent post #6 of: Dry Rice Sugar use I displace as much of the sorghum syrup as is practical. The sorghum syrup has decent FAN so it behaves but has the classic sorghum...

Your process seems pretty spot on. You might want to check calibration of your hydrometer with fresh water to make sure it is not out of calibration. I purchased a few that were bad and had to bring them back. A lot of sediment is pretty normal. It reduces the amount of finished product so...

https://www.homebrewtalk.com/threads/phat-tire-gluten-free-ale.443549/ This is a recipe that I used molasses. Advice I got was to use only "unsulfured" molasses and use only a few ounces max. Another partial mash I used trying to get lots of roasted grain character...

I will give my 2 cents worth... If you can mash up to 16 pounds of grain, why use any sorghum or added sugars? Once I went all grain, I never went back to use of any sugars, syrups or things like that. GF grain is so available now you can do almost anything if you can mash and do a full...

Using sugars and syrups, it is usually really easy to hit very close to calculated numbers. My guess is that your sample was not mixed well. To calculate the gravity contributions of each ingredient addition for the final volume: ppg x (pounds of ingredient) / (final volume) = gravity...

Here is one reference: https://www.homebrewtalk.com/threads/culturing-liquid-yeast-to-be-gf.659923/ Post #10 by Legume. Have not seen Legume in a long time. Some use that process with sorghum syrup to be able to use popular liquid yeasts and culture them away from the barley based media that...

These are gluten reduced and not gluten free! My advice is anyone that even thinks they have a reaction to gluten, to stay away from gluten reduced. Breaking up the gluten chains like Clarity Ferm does, does not necessarily eliminate the autoimmune response. I don't harvest and propagate...

I would have the main boil gravity somewhere near 1.040 for 3 gallon boil that would be about on 3.3 lb can of BriesSweet sorghum syrup. Could also add a pound of one of the other ingredients at the beginning. Add everything else at the end. For a sorghum based brew you are fighting the...

I was referring to a "full volume" boil. People that do not have a kettle large enough to boil the entire volume of wart will boil what they can and then add the rest of the water to the fermentation vessel. For a 5 gallon batch for instance you might need to start the boil with 6.5 gallons so...

I would see if you can find what the PPG contribution it has. Easier factor to work with. If you are using it with an extract brew then I think the point you add it depends on if you are doing a full volume boil or a partial boil. If you are doing a partial volume boil then you want to keep...

My process for a long time has been to do things in this order: 1. prep water with mineral additions etc. 2. heat strike water and dough in 3. add enzymes My thinking was that I didn't want the enzymes to soak into the husks etc. and not be available for converting, so I would add them after...