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Everything I've seen so far seems to indicate Ondea can't get the job done by itself. It will be interesting to see what it adds to the finished product.

(This was originally posted on the Zero Tolerance Facebook page. But not everyone uses Facebook and posts seem to get lost in the clutter over there, so I will be posting and updating here also). This was my first brew day adding the Ondea Pro Enzyme to my mashing arsenal. Mashing schedule and...

Very happy that you are enjoying the stout. Merry Christmas!

Yes. I've always thought millet tasted to much like ... millet. I brew with rice malt as a base as it has a much cleaner flavor profile. Still use millet and buckwheat but in lesser quantities.

Just checked out blueprints tap list, that’s not even their beer. It from Aurochs in Pittsburg. Must have given up on the idea of brewing their own. Or the brewer took it to 2SP ...

I highly recommend using Termamyl as your primary enzyme. It works through a wide temperature range and also helps with gelatinization. When I started using it my efficiency shot through the roof. You’ll need something else the break down the more complex sugars to make a more fermentable wort...

I’m not familiar with the buckwheat malts so I cant comment too much on the grain bill. I’d keep the sugars at around 10-20% or you risk over attenuating. What enzymes do you have? We generally do reverse step mashes to hit the gelatinization temps of the GF malts first then drop down to sacc...

@kenoglass you should be pretty close to Blueprint Brewing. When they started up they were doing some gluten free beers - it’s a bit of a drive for a middle of the road ipa, even if it is gluten free, so I never made it up there.

I'd be up for that.

According to the University of Chicago Celiac Disease Center, citing multiple studies, oats are "completely safe for the vast majority of celiac patients." Less than one percent of celiac patient show an adverse autoimmune response to avenins. So as long as your source of oats are reliable and...

I don't use a lot of roasted millet myself, but this mix rounds out the gas hog which can be a bit one dimensional by itself. I do a reverse step mash with enzymes: A 168° gelatinization step with Termamyl (2 tbsp) for 30 min; Then down to the sacc rest at 155° for 75 minutes with Diatase added...

Loosely based on a recipe on from Candi Syrups recipe database. I brewed it a few times and I think I have it pretty much dialed in. Enjoy! Spanky's Toasted Oat Stout Brew Method: All Grain Style Name: Oatmeal Stout Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 6.13...

I heard about them out a year or two ago close to when they first opened. They're about 20 minutes from where I live but I thought the same as @skleice about cross contamination. Unless they specifically say gluten free, there's no way a small malt house is going to have the separate equipment...

For some reason this godforsaken app isn't connecting to my recipe and I'm having to manually set times and temps (I know, first world problems). I've used the new app a few time (iPad version) with no problem, today not so much. Anyone else?

A slow gush like that could be caused by oxalate crystals, which cause nucleation sites. If you brew all grain with RO, distilled or very soft water and don't adjust with minerals, there may not be enough calcium to help precipitate the oxalate. Calcium also helps with enzyme activity in the...

I think you should make out better on this one. The mash schedule and enzymes look solid. And your efficiency will probably go up too. While almost 15% crystal looks like it might be too much, I always feel like I never add enough ... and the IBUs will balance that out so I think you should be...

Five cases of 12oz amber bottles. Clean, no labels, in cartons. FREE - West Chester, PA.

Rice, millet, and buckwheat all have slightly different gelatinization temps and 168 to 170 hits all of them without going too high.

I think the idea is that by the time you hit mash out temps all/most starches have been converted to sugars by the alpha amylase enzymes. The reason I do a mash out is to denature the beta amylase and stop conversion of longer chain sugars to more fermentable sugars and therefore decrease the...

I find the rice malt to have a nice clean flavor, I don't think its detrimental in any way to the beer. But it seems like most of the commercial GF breweries use millet as a base. And there's probably a reason for that ... On the two beers where you hit the FG: -what was the amount of enzyme...