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When people with celic get exposed, they often talk about "getting sick". I think this is misleading. I view the autoimmune response to gluten as more of an injury than getting sick. If you eat too much greasy food you might get diarrhea and feel sick or if you get a cold you would say you...

I have now spent some time with this and I really like it. I tried it next to a gluten reduced lager I brought back Germany trip (picture below) and mine was similar. Not in the same league, but similar. I would not normally do that but my German friends said this one was an authentic...

Cool. Would be great to see more details and your impression when you get a sip of the finished product.

The first batch I did was a GF kit lager (sorghum base). I quickly shifted toward ales because I didn't have a convenient way to keep the carboy cool for the lagering phase. I don't remember there being a huge difference between the lager and the subsequent sorghum based ale batches, but those...

For the extract batch you have you are not doing a mash so you don’t need enzymes. I would steep a pound of some roasted rice malt to add character. Once you move to all grain, and you will, you will definitely need enzymes. Best resource is this forum in my opinion. Research gluten free all...

My experience is nothing hides the sorghum twang. You select things that pair well with it and overpower it with hop forward. My experience is that Cascade and Amarillo pair well with sorghum, because they are are on the citrus side. Personally I did not like E.K. Goldings with sorghum based...

Ground breaker in Oregon makes very good beer these days from chestnuts. A supplier of faked chestnuts used to be available in the US, but I don't think they have been available for years now, so there are not many posts these days regarding chestnuts. If memory served, you steep them for a...

Personally, i would skip the oats and maltodextrin. the maltodextrin is needed for sorghum syrup base, but not for all grain. with it you risk it being too “thick” tasting. Use termamyl enzyme with a high gelatinization first rest and diatase or equivalent on the second long low rest and...

This thread (post #3) was where I found out the huge benefit of Termamyl: https://www.homebrewtalk.com/forum/threads/lets-talk-about-enzymes.639379/ Interesting that it was only a little over a year ago! Legume on this forum has been using Termamy for years to convert unmalted grain. Check out...

Good discussion here! Thanks everyone! Agreed. When I cold crash I have a bladder/bag attached to the carboy or conical that I purge and fill with CO2. As it cools it pulls the CO2 in rather than pulling oxygen in.

I get about 23 ppg out of the grain on every batch. There are a lot of posts on this going back a few years. I will dig up some of the links at some point. Basically using temperature stable Termamyl in a ~170F gelatinization step for 15 minutes and then lowering to 140 to 150F and adding...

For lagering in the keg, do you open the relief valve every now and then to purge any sulfur gas that collects? Or do you think sulfur affect at this stage is minimal or that it does not collect in the head space like I am assuming? Some have stated that they use the gelatin fining during the...

If you use enzymes, you don't need 2.5 hours, you can get total conversion in 1 to 1.5 hours. Since I started using Termamyl, I never go beyond 1.5 hours on the mash. I live in Florida and probably have much hotter temperatures in the summer when I brew. Totally fine for the brewing but life...

Hello All! I have been brewing ales for years, mostly pale ales, and have decided that I need to get into lager territory. I did some research on the forum and consulted my handy How To Brew book by Palmer, but still have a couple of fundamental process questions that I am hoping to get...

Personal preference, but I don’t like to split a brew day at the mash. I prefer to get it done at one shot so that I don’t have to worry about returning to brewing and cleaning. I am a big proponent of prepping the night before. I treating my water, weigh out the grain, and stage whatever I...

I only have experience with mashing with mostly malted grains. I only use a small percentage of unmalted ingredients like flaked corn, so this is probably not much help. For my pale ales I go for about 90-96% pale malts with 4-10% of other stuff like roasted malts such as Crystal, biscuit etc...

I would bottle and let it sit for a few months. Personally, I would not add anything like vanilla. If you do, +1 on only adding to a few bottles for a test. Let the recipe and the fermentation do their thing. The temperature rollercoaster may not have a negative impact.

Oats are gluten free. I think the only reason many sources are not is because of cross contamination as oats are a common rotation crop with wheat. Sources like Bobs Redmill are gluten free. That being said, many of us don’t like to use oats. There are many recipes and advice for mash plan...

Lots of great info, thank you all!!! The weather should start getting tolerable to brew in the next few weeks and i will start brewing regularly again. I might have to bottle some of each batch to be able to compare. @ TahoPowderHound I have been scaling back my grain bill a little since...

Look for posts from Legume for unmalted grain. I think she uses unmalted grian for the base and gets the roasted malts form the on-line sources. To start, I would just get the malted grain from the on-line source to begin with. For a 3 gallon GF batch you can easily use the same system you...