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I'd like to step up by next brew by using some of the Grouse or Eckert malted grain, most likely just for steeping at first. But I don't have a mill and don't plan on buying one. Can I get by with crushing any of the grains by hand? I remember back in my regular brewing days I crushed some...

Chris, would you mind posting the recipe you used? I know this is an experiment but I'm always interested in your recipes. I am planning my third GF extract batch and I am still debating when to add the Sorghum. I've tried it both at the end and the beginning, with mixed results. It seems most...

Ah I see. I have been using half sorghum and half rice solids and I've had great attenuation. So you don't subscribe to the idea that sorghum or honey should be added at the end of the boil? Just curious.

Chris when you say "3.3 lb Briessweet gluten free LME", is that sorghum or brown rice syrup?

Do you use a Saffale yeast instead? I thought I remember reading that those weren't GF.

I used Nottingham on the first batch and BRY-97 on the second. Do those have a reputation for not settling? What would a good alternative be for IPA? As for the dry hopping, I've just been putting the pellets into the secondary. This time I had quite a lot of foam and most of the hops hung...

I am on my second 3 gal gf IPA and both batches have had a lot of sediment suspended in the beer. I'm not sure how to handle it. I'm not overly concerned with the aesthetic of the beer but the first batch had a ton of sediment in the bottles, to the point where it was difficult to pour the whole...

This recipe is interesting because they add the sorghum and buckwheat honey at flameout, but they boil the brown rice syrup and candi syrup for 60 minutes. I've been wondering if there's a consensus on this forum that sorghum and honey should be added at the end. You should be able to do 3...

Great post. Personally, I was aware that Omission wasn't truly gluten free but I drank it anyway. I'm not extremely sensitive to gluten, but recently I drank one bottle of their lager and my ears started to feel very warm (gluten messes with my blood flow, raises my blood pressure). It had...

Thanks. After looking over a few other posts, it sounds like I am okay to wait, as I'd rather let it go a little longer.

I might have a unique situation here - I stupidly opened the Mr Beer keg after 12 days of fermentation for about 20 seconds. I was planning on bottling on Monday but now since I found out that one should not open the keg at ANY time during fermentation, I'm wondering if I should go ahead and...