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I just picked up two packets before seeing this thread. I won't be brewing again for several weeks but I'll come back here when I do.

That could be an interesting beer. It actually brings up a good point about GF brewing. Since we use enzymes, we aren't restricted to having a large base of pale malt for enzyme activity. But most recipes use a large amount of pale millet or pale rice anyway. There's nothing stopping you from...

Great pictures!

That's interesting, I've always thought of millet as being the closest to barley in flavor and have used millet as my primary base. Good to see some folks trying more rice, I may have to do that as well.

glutenfreehomebrewing.com has instructions on how to mash, or you can poke around on this forum to find methods. Everyone hits slightly different temps, but the general idea is to first hit a high temp (170-180F) with a thermo-stable enzyme such as Termamyl, followed by a lower temp (~150F) with...

It's good to see you're getting great results. I'll use this when I eventually do a lager.

Interesting notes skleice. I use buckwheat in every single beer, it may be worth excluding it to see what happens. I've had the same experience with kegging. I don't think I've tried Caramillet.

I'd try it if I saw it, but it's made from sorghum so I wouldn't have high expectations.

The trend over the past few years on this forum seems to be toward gluten free brewing, rather than gluten reduced. That being said, there were a couple of people who were using Clarity Ferm in their sorghum based brews. Maybe try shooting them an IM?

Oats are out!

Does glutenfreehomebrewing.org ship to Canada? They have most of the enzymes.

This won't be super helpful but I want to mention that I just kegged my beer for the first time, and the difference in head retention is astounding. It was just a simple IPA with 10 lbs pale millet, 3 lbs biscuit rice, and 2 lbs buckwheat. That's the same amount of buckwheat I've been using for...

Here is the Ghostfish on the left and mine on the right.

Skleice, I haven't worried about head retention yet, as it's pretty low on the list of things to focus on for me. I will say that of my grainfather brews so far, none have amazing retention but they do keep a nice ring of bubbles against the glass, just at the top of the beer. Back when I did...

I should have posted an update earlier, I am extremely happy with how this came out! It has a spot-on Belgian Wit taste, crisp and refreshing. Very similar to Hoegaarden, to the best of my memory (although I think Hoegaarden uses lemon instead of orange). The grain ratios ended up being fine...

My method is very similar to skleice's, as I use a Grainfather as well. It makes it very easy to move temps up and down during mashing. I have been getting around 85% efficiency using these steps: Mash in at 105F, add 2 tbsp Termamyl Hold for 30 min at 105F Raise to 180F, hold for 15 min Lower...

Whoops, yes it was biscuit as stated in the original recipe. I've just edited the previous reply where I said crystal. I imagine 1lb doesn't make much difference either way. That's good to know about the buckwheat, I hope to use it in every batch for the mouthfeel/head retention.

Back to the topic of the post, I bottled the Belgian White yesterday at 1.011. At 9 days, it is by far the fastest finishing AG brew that I've done. The color was light, but darker than desired for the style. I'm not sure we could really get the bright yellow color since we can't use actual...

Excellent! I'm curious about this too. I honestly can't remember why we landed on 170. 185 could in fact be better, considering "maximum activity" for Termamyl is around 194F. It could simply be that 15 minutes at 170 (what I've been doing) is more than enough time/temp for Termamyl to do its...

Thanks! Everything I've learned has been from this forum and glutenfreehomebrewing, so the thanks goes out to everyone. I don't know the specifics of BAL-100, but yes it is supposed to be a substitute for Termamyl, according to glutenfreehomebrewing. Just so you're aware, SEBAmyl L (the low...