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For those of you that have access to Deschutes GF pale ale in Portland or Ghostfish Vanishing point pale ale in Seattle, I am interested in any ideas of what yeast strains they may be using. I think I have my pale ale fairly dialed in but am looking for that next step. Not trying to clone...

If you are an AG brewer then the first advice I would have is abandon sorghum syrup for any brew approaching a stout. Do it all grain! Get all roasted character from rice, get your base from millet, add some Buckwheat for head retention and if you have an OG of 1.075, you will not need any...

@Amadeo38 It is always nice to have input from all angles! GF brewing is in its infancy and we are all learning. Any input, thoughts, ideas are welcome. It is a tough nut to crack, but I think we are getting really close. From your info it looks like you are currently in Gainesville...

Silly Yak: I brew pale ales 90% of the time, so perhaps my experience is relevant for you. If you use Termamyl gelatinization rest and a "normal" enzyme as you have for your lower rest, you will not need near that much grain. With sorghum extract batches I found I had to have at least...

First time I used Windsor it was with a Brewer's Best GF Ale Kit. I purchased the kit to support my LHBS and it changed my outlook for GF extract brewing. It used belgium candy syrup and maltodextrin as adjuncts and happened to use Windsor yeast. It was the best batch I had brewed up to that...

It has been a long time since I have used sorghum syrup. So there may be better resources. Any advice I have is summarized in the second post of this thread: https://www.homebrewtalk.com/forum/threads/sorghum-extract-brew-rice-malt-or-sugar-rice-buckwheat-water-from-previous-brews.563445/ In...

I just went on Boulder Fermentation Supply's website and I have to say that is one of the worst online store websites I have seen to date. You can't even tell what quantities they are providing. Their site is so bad I think I would have to call or email them to be sure what I was getting.

I didn't do any head-to-head comparisons, but my impression was it just had more "millet" aroma in the mash and that flavor seemed to transfer subtly into the finished beer. I was doing partial mashes mostly at the time but I liked it. Maybe one of these times I will brew two side-by-side...

CMC produces good matls. Red millet and other malts were available from them long before Grouse opened up. Grouse was appealing once they got going because they only produce gluten free malts in their facility. Also, when Eckert started offering rice many of us wanted some roasted rice malts...

I would like to hear expert opinion on mash process. Many of us employ relatively simple solutions with use of BIAB type setup. We don’t have pump recirculation etc. that produces clearer extraction and probably results in more uniform mash temps during the mash. Does this make a big...

If you used pale buckwheat, I cannot imagine that being too much. I use 1.5 to 2 lb pale buckwheat in almost every pale ale batch. When I have run out of buckwheat I don't think I noticed a huge flavor change. Did you use 1lb of crystal, or biscuit rice as stated in the original post?

Glad you are getting some benefits from termamyl. It changed my process also. I am still considering some future improvements in the direction of a proper mash tun. My thoughts were always to implement a gravity system, mostly because I am conscious of being able to keep components clean...

That is very interesting. Would be great to see how your brew rig is set up.

Interesting photo! Can you explain?

Rye is not a gluten free grain

With GF all grain, we all struggle with low finishing gravity, mouthfeel etc. and try ingredients and process steps to help. Some things still don’t make sense to me and I wanted to get your thoughts. Some styles call for a mash-out step at a specific point in the mash and I think some GF...

I did a lot of internet research into water treatment early on including what Palmer had in “how to brew”. A lot of good information but also got thoroughly confused. Palmer cowrote a book called “water” i think and that ended up being what i used. Having a water profile from Ward labs was...

The conventional schedule has the gelatinization rest toward the start of the mash schedule and it looks like this schedule has it at the end. I think you want the gelatinization rest to break up the longer chains first so that the enzymes like diatase can do their job. A shorter...

Don’t remember his name. Thin medium height guy with a ZZ Top beard. Super nice guy and very knowledgeable about Ground Breaker brewing and about home-brewing in general.

Just got back from Ground Breaker. Tried everything they had and got a tour of the brewery. Very cool. They mentioned the Zero Tolerance GF Homebrew Club and had good thing to say! I liked the Pale ale and IPA No. 5 the best. Had a pint of the No. 5 for lunch at Teote around the corner.