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Hello All, Part of this post is just sharing my latest batch that I think hits the mark for my personal target "regular brew", part of this is to get some feedback on minor ingredient and process tweaks and part is just to put a post on this section of the forum! Not much activity lately...

0.025" gap on the crush should work for millet, just run it through twice. If you set it to 0.030" gap, you can just run it all through together. That is what I do and I just run it through twice to be sure. Problem with using distilled water is it is hard to get calcium content high enough...

There are some pretty good GF malt options available unless you are wanting the challenge of making your own malt. If your desire is to add teff to your grain bill and can't find malted teff from a maltster, the enzymes available these days are good enough to act on the unmalted grain. I have...

What yeast are you using? 1.008 is pretty typical for me with OG ranging from 1.040 to 1.060 using US-05, US-04, Saflager 34/70, Nottingham or a few others. Except for super high gravities where the alcohol content could stop the yeast, it should plow through the available sugars no matter...

Could also be the malt. Before I started using Termamyl I had a series of batches that were almost identical with respect to grain bill and mash schedule. One of them with a different shipment of grain had super good conversion. Went from 23 ppg to like 28 and I cannot see that I did anything...

I am really intrigued by this discussion. I have been focused on PPG yield with enzymes and no matter what I got for a ppg, I always finished low no matter the yeast (Windsor, Nottingham, US-04, but mostly US-05). I don't think I have ever finished high since I have gone to AG. My batches...

Thanks! I will make some changes on my next batch and see how it works out!

This is very interesting. Thanks for sharing! I will get some Ondea on my next purchase. I have been using Termamyl and Diatase for some time now. I have used either Safale US-05 or Saflager 34/70 and both attenuate to 1.004 to 1.008 with an OG typically in the range of 1.045 to 1.055. I...

There are grain crushers and grain grinders. I think to get flower you basically have to grind the grain. The monster mill and similar are grain crushers and you do have to go small to get a good crush on the millet. The one you pictured is almost certainly a corona mill on steroids. That...

I have the MM-3 with 3" rollers and I would expect it to behave about like the MM-2. Personally, I would not buy the MM-3 again. I would get the MM2 and from the description, I don't see what the advantage of the MM-2Pro is. It still has 2" rollers. Maybe the size and tolerance of the...

Those are great articles! Thanks for sharing. I think we had already dispelled at least 4 of the myths in recent years even if we didn't know the science behind it. We have come to realize that the gelatinization temperature of our grains is so high that we denature the enzymes we have so use...

I have a carona mill but switched to a roller mill right away because the roller mill was a lot less effort. The roller mill cracks the grain while the carona grinds the grain. It is not really possible to set an accurate gap on a carona mill, and because it is grinding rather than cracking...

+1 on leaving it in the primary for 2 weeks. If you are fermenting in a clear primary, just wait until it is visibly nice and clear. I used to transfer to a secondary when I was dry hopping, in which case I would transfer after about a week when the violent first fermentation is over but it is...

What was your OG for this batch? Did you carbonate in the bottle or force carbonate? I find with GF, 14 psi is a good regulator setting for forced carbonation.

Had to look up "gas mark 6" because I had never heard the term. Google says that is a temperature measurement and it is 400F (204C). That makes no sense to me unless you are baking corn muffins, and after 3 hours they would be corn bricks :-) With that grain bill and 5 imperial gallons (6 US...

+1 on NOT using barley and using GF grain. I would use roasted rice as it has more of a husk and I think brings in the color and roasted character better than millet. Steep some Eckert "Gas Hog" and you will get plenty of color...

New Favorite - lager yeast at ale temperatures The latest batch came out really good. I am getting closer to nailing my preferred GF brew. I am really liking the Saflager 34/70 lager yeast brewed at ale temperature. I am going to attach my batch calculation and documentation sheet as well as...

I would not add maltodextrin to an AG batch until you confirm that your preferred recipe is a little too thin. I used maltodextrin religiously on sorghum base batches. When I moved to AG, I assumed I would still need the maltodextrin, but the one AG batch that i used it on came out with a too...

The good thing is a huge number of products these days will put on the label if it is gluten free. You should be sure to check any fermented product. Soy sauce, for instance, is often fermented using wheat, so the first ingredient can be wheat. The Asian originals were probably not fermented...

I don't think gluten proteins can make it through the distilling process so as far as I know distilled spirits are always ok. Oats are naturally gluten free, its just that oats are often a rotation crop with wheat or barley, so you can get cross contamination with some brands. Just make sure...