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Southeast is a gluten free beer wasteland. Good ciders in North Carolina, but nothing in Florida that i am aware of. We cant even get Glutenburg. I was never a big cider fan but have had to become one out of self defense. Problem is the ones restaurants and bars have are usually too sweet...

Hi joetothemo, Sorry to hijack your post! Thanks for the input!!! Went to Deschutes last night straight from the airport. Had a great GF brew on tap, a Dungeness crab roll and fries all GF! First GF beer on tap I had was at Deschutes 6 or 8 years ago. Probably Ground Breaker today for lunch.

I am not a local but in Portland for a wedding this weekend. Going to visit a few tap rooms. Deschutes, Groundbreaker, Cider Bites... any others I should check out?

I was in Seattle a few weeks ago and went to Ghostfish twice. I tried everything they had at the time. I was really impressed with all of their beers. I was with non GF beer drinkers that know their beers and used their opinions to gauge the "authenticity" of the styles. The sour beers, for...

Is your plan to use unmalted grain, or do you have malted millet, buckwheat and/or rice?

I have had some NY ciders. I visit friends that own a wine shop in Clinton Corners NY every year. Since there are not many good commercial GF beers, they alway get some cider for me. I have never had a sour beer, so i don’t know what i am missing. :-)

JMath, I think you are right that Ghostfish is the only one in Washington state. We will be eating and drinking there at least one afternoon, but I may have to campaign to go more than once. Sorry I will miss you TahoPowderHound, it would be good to meet a fellow GF brewer. I think there...

So you had 7.6lb grain and collected 4.3 gallons at 1.038. If I did the math correctly that is about 21.5 ppg. That looks respectable considering 15% roasted grain. My guess is the Termamyl is doing its thing with the 30 minute rest at 163F, and that is where the most conversion benefit is...

That is very interesting. Interested to know what enzymes you used and what your extraction volume and gravity were. I noticed a huge difference with the termamyl but I think I started that at the same time as going to up to ~165F and coming back down to the diatase enzyme sweet spot 145F-153F.

I would say if you hydrate, then one packet of dry yeast is probably fine. If you spread it dry on the surface, then you probably need to overpitch a little to get the same number of healthy cells. I used to hydrate before pitching, but out of laziness I went back to just carefully dusting it...

What was your OG on the batches that you felt were thin? With my sorghum extract brews I had to add maltodextrin for them not to feel thin. The one all grain batch I made using some maltodextrin ended up too syrupy, so I don't use it on all grain any more. Lately I shoot for OG of 1.050 to...

+1 on the above responses. Also, i believe gluten is a protein, not an enzyme. There are chemists that post on here from time and describe in more detail. If someone reacts to the gluten protein, best to use only ingredients that don’t have it to start with .

Grouse has been pushing SEB products from the beginning they opened. I just think SEB doesn't have a temperature stable enzyme like Termamyl. Perhaps Grouse just does the best they can with their supplier's products. I have done step mashes, decoction mashes, and long rests. The best I every...

For me, the iodine test always showed a little starch remaining, so I stopped using it. I use the refractometer to check the progress of the final rest.

I chill a few quarts in an ice bath ahead of time. I dough in to hit the gelatinization temp and add the chilled water to drop to final rest temp. I calculate so that i hit about 1.5 quarts/pound ratio for the final rest.

Go for it and post your results. If you end up picking up some Termamyl, you could run a similar batch for comparison. I suspect that a temperature stable enzyme for the gelatinization step is important, but there are probably several good options for the final rest at lower temps. SEBamyl L...

My current process has a gelatinization rest at ~170F with two tablespoons of Termamyl enzyme for 10 or 15 minutes and then drop temp to somewhere between 145F to 155F with Diatase enzyme. I monitor gravity readings during the mash and it has been finishing at about 90 minutes into the second...

It should clear up just fine after fermentation.

Good point on the yeast. Another one that I had good results with is Windsor. The water profile is important for all grain because of the mashing, but with extracts and syrups, the conversion has already taken place. Palmer says just use good tasting water. If it tastes good to you then it...

It has been a long time since I brewed with sorghum syrup but had some very good pale ales and amber ales. My view is that you need to be hop forward with hops that pair well with the citrus twang of sorghum. Cascade, Amarillo and Columbus work well in my opinion. I always dry hopped. If you...