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Termamyl's optimum temp is 90C=194F according to this. From my understanding, the whole point of using Termamyl or SEBAmyl BAL 100 is that they break down starches at higher temps, which can then be converted by your regular enzymes at lower temperatures.

I'm in Columbus and it's pretty bad here. The gluten-reduced beers have taken over all the stores and taps. I used to see New Planet and St. Peter's occasionally but not anymore. However, Glutenberg recently popped up in at least one store. We have one local brewery, Rockmill, that makes a...

I just read the End Game IPA post, you have some great detail there! One comment, it looks like you added your thermo-stable enzymes (SEBAmyl BAL 100/Termamyl) after the gelatinization step. I think the consensus here is that those enzymes should be in the mash from the beginning, so you get...

I generally avoid FB these days, but I'll have to check it out. It's interesting that we have these different little communities with different discussion.

I brewed this on Saturday, the first 48 hours of fermentation were intense! It went from 1.054 to 1.022 in that time, with my cooler set to 64°F. Based on that, there could be something to the extra yeast nutrient theory (see my other post), as my previous AG batches have been slow to start or...

Oh, yeah I guess that would make a difference. I'm just using a bag of DAP I got years ago, it only calls for 1 tsp per 5 gallon. It seems there are a lot more products on the market now, it would be worth looking into.

I think I'll bring the pale millet down to 9lbs, which gives me 1.049, more in line with the style.

Welcome! You joined at a very exciting time. There are so many options for brewing great gf beer now. I would have a look at the posts over the past couple years, but be wary of going back farther than that, as the conventional wisdom has changed quite a bit over time.

I just noticed that glutenfreehomebrewing is recommending 1/2 tsp yeast nutrient per gallon in their all-grain tutorial. I know most of us use 1/2-1tsp per batch so I wanted to make everyone aware of that. https://www.glutenfreehomebrewing.org/all_grain_brewing_tutorial.php

That's good data to have. Since you went 40% biscuit and it was a little darker, that makes me feel comfortable with 1lb biscuit and 2lbs buckwheat in mine. I did consider M21 yeast but I had very slow fermentations in my last two batches using Mangrove Jack's, plus glutenfreehomebrewing didn't...

Despite being an IPA fan, the beer from Ghostfish that impressed me most was their Belgian White. They nailed the style while making it completely indecipherable from traditional beer. And with it being summer, I find myself craving it. Here's my planned attempt at replication. 9 lbs Pale...

I don't know if you guys are into cider but there are several good cider places in Seattle. Ghostfish is the only GF brewery in Washington AFAIK.

Ghostfish is awesome! Including their food.

It's interesting to see a process that doesn't require a temp drop and see success with it. I'll have a listen to that podcast.

Just to add to this, I have the MM-2 and had trouble getting rice malt to go through, I had to go above 1mm. Based on glutarded-chris's advice, now I run rice and millet together at 0.5mm. It sounds like it wouldn't work because it's really small for rice, but at a ratio of ~10lb millet:~4lb...

I agree, it's best to stay away from it completely, even if you can't feel a small amount. That includes gluten reduced beer. You don't know what internal damage you're doing.

I recently visited Groundbreaker brewing in Portland, OR. They told me the base for all of their beers is made of lentils and chestnuts. Their beer is very good, although not exactly the "classic" beer taste you get from millet and rice.

Yeah I wouldn't worry about what Grouse says about enzymes. This forum, along with the information put out by glutenfreehomebrewing.org is the cutting edge right now.

You don't need barley to make a stout. Roasted rice and roasted buckwheat do a fantastic job.

It might be a good way to make an economy product (Coors Light as Legume said). I think most of those macro brews use rice as a base anyway.