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Over the last few weeks I brewed three beers and added a 15 min 135° rest to each. They are all in various stages of fermentation and conditioning, but what I'm noticing is they are clearing up more than usual as fermentation finishes. Same yeast and grain bill as before, but much clearer beer...

Hi Joe, thanks for all of your work getting the word out about gluten free home brewing! More folks brewing GF is just going to make all of our beer better. And I'm sure we would all love to have the club members add to the discussions here, too. (I did join the facebook group but have since...

1) When I started all grain I just had a corona style mill so I was getting with a lot of flour in my mash. So I went with rice malt since it was a bigger grain with more husk. Now that I have a grain mill fine particles are longer an issue but since all of my recipes are built with rice I've...

Here is a recipe that I've brewed three times at this point, it's a clone of Westmalle Dubbel that I adapted from Candi Syrup Inc's recipe database (these recipes are a great resource for process and are easy to adapt to GF). I just tasted one at 3 months in and its pretty good! A few notes: -...

Hi Legume. You don't mention it so I need to ask :). Do you have fermentation temperature control and what temps do you ferment at? Also, what specific strains are you using? I've been working on brewing GF Belgians and am starting to get some good beers in return. I'll follow up with a more...

Yes, you do get a lot of residual proteins from the buckwheat when steeping and even mashing. This is normal. GF grains tend to cause more trub than traditional grains, but use them as is and it does eventually settle down into the fermenter. Maybe in this case it was the maca?

This a great thread, lots good information here! From my experience, I don't think there is a single answer to this. You should look firstly at enzyme load, mash temps, attenuation and final gravity. For example, the beta amylase enzymes we add tend to be very aggressive and I've been messing...

Hey Jon, I have been feeling your pain and it's nice to know I'm not alone. In a year and a half I've gone through two connect controllers and finally on the last brew day the reset went. But I think I've had better luck in getting replacement parts. When the controllers went I've had new ones...

I know, I was never able to find the Briess rice syrup either. Anywhere. Dried rice extract is a good sustitute I think. More shelf stable and readily available to boot.

A beta-glucan rest can't hurt if you're recirculating. I've though about skipping it (I'm a Grainfather user also), but I get a lot of conversion using Termamyl at mash in and then the slow rise from 104 to 168. I'm usually at 50% conversion by the time I hit 168, so i've been reducing my Sacc...

I've been using G-Chris' method - short gelatinization step with Termamyl with a drop down to a 90 min sacc rest - for a while now with excellent results. My best best guess for GFHBs long initial rest is they don’t go high enough temperature wise, but even then two hours seems extreme (not to...

If you crush fine, it will definitely get through. I was using a corona mill for a while and I had some issues early on until I fine tuned the crush (plus rice hulls). With the roller mill now, very little grain gets through and recirc is really good. If I had the option, I'd drop the...

Time will also mellow the burn. I use hop socks for all of my dry hopping and it definitely helps keep the hop matter out of packaged beer. I have no issues with burn either. I use Brewers Friend for recipe building and calculations. Heres my equipment profile for the grainfather: Boil...

Its a solid stainless basket with removable perforated plates top and bottom. Perforations are approximately 2mm in diameter.

Glad to hear the IPA came out good! And the beer will only get better. The new mill has made a huge difference - I can't believe I waited as long as I did to get one. And I do have an update on settings. - Rice and buckwheat still at .95 mm and millet at .6 mm. This gives a crush that just...

I had the same low attenuation issue in my first few all grain gluten free brews. Your problem (as was mine) may be lack of a beta amylase. The powdered LD Carlson stuff is alpha amylase only so you are ending up with the long chain sugars that Mr Edge was alluding to above. It won't help with...

Skleice, unfortunately I think Thomas Faucett may be one of the only maltser on the the planet that does malted oats and as you noted they are not going to be Certified Gluten Free and more than likely cross-contaminted. As a substitute I would use Bobs gluten free rolled oats and toast at 275°...

Skleice, for me it's easier to just drop in a few bags of ice rather than disconnect the re-circulation pipe, attach the chiller, connect to a water source, disconnect chiller, reattach re circulation pipe ... you get the idea. And there is the possibility of some wort left in the chiller...

Looks amazing. Congrats on a successful brew day! :mug: I'm glad a got a roller mill because your re-circulation looks great with a millet heavy grain bill (and no additional rice hulls!). I think my corona mill was causing the recirc issues i was having. To answer your question about crush...

Here are numbers I have that are dialed in for my grainfather setup. Your results will vary but they are a good start. Grain absorption: .45qt/lb Boil off: 2.3 qrts/hr Kettle dead space: 1qrt (i tip the grainfather toward the pump to minimize losses) Let us know how you make out, JMath.