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Makes sense .... thanks very much !

HI, thanks, I was just looking for a general opinion as to dark vs. light for the base ingredients.

Hello, New to home brewing and have to brew Gluten free beers and Ale's. My base ingredients are usually dark Sorghum, White Sorghum, Rice Syrup or Honey. I want to brew a holiday beer with differnet hops, Cinnamon, Nutmeg, Orange peel etc. It seems like a lot of the recipies use a...

Appreciate the info. !

Hello, considering brewing a holiday/Christmas ale. Something with flavors of cinnamon, cloves, Nutmeg .... that sort of thing. Thinking of using dark sorghum, candy syrup, maybe some honey, hops and some of the aforementioned spices. Would appreciate any recipes or suggestions on amounts of the...

Hello all, thanks for all the replies. Wanted to let you all know what my results were ref. this question. Again making a Gluten free amber ale from a kit. So, 6 lbs. dark Sorghum, 1 lb. dark candi syrup, 1.5 oz two different hops. I addes app. 1/3 a lb. of "homeade dark candi syrup" (table...

Thx very much for the info !

Hello, Brewing an Amber Ale tomorrow from a kit. Yeast provided is a Safale S-04, dry ale yeast. Directions state, "sprinkle into wort." I have always re-hydrated my yeast on the previous 3 batches I have brewed. Should I re-hydrate this or just follow the package directions ...

Sounds good .... plan to leave it in the fermenter for at least two weeks if not three before I bottle it. Thanks

Premire series lallemand high performance ale yeast, Nottingham, 11G Also, when I take the OG reading with the hydrometer do I take it from the 3 gallons of wort or the 3 gals wort plus the 2 gallons of water i add ? I know I take it before I pitch the yeast. Thanks

Hello, So this batch I used 3 lbs dark sorghum, 3 lbs. Brown Rice syrup, 1/2 lb. Dried Rice sugar, 4 oz Maltodextrin, 2 tbsp's of dark candy syrup, and 11G of Nottingham Ale Yeast with a yeast nutrient. More sugar than that ? Would it help to double the yeast ? Any advice on the SG...

Hello, I know the fermentation was not complete as I moved it to a secondary fermenter too early, learned my lesson there. How do I get a higher inital SG ? Am brewing 5 gals at a time. Do I take the initial SG reading before I combine the 3 gals of wert with the 2 gals of water or after ?

Most recent batch OG = 1.045 FG = 1.020 Made with Dark Sorghum, Brown Rice syrup, Dried Rice sugar, Dark candi syrup, 4 oz Maltodextrin. Using a hydrometer.

Hello, New to home brewing, have done 3 batches now which have all turned out fine. Does brewing Gluten free with Sorghum, Rice syrup etc. generally cause lower ABV ? Mine seem to be on the low side, 3%. How can I increase to get up into the 5-7 % range. Thanks in advance, great forum ! Steve

Hello, On third batch and seem to always find new issues/questions. Decided to move beer to secondary fermentation container after app. 7 days to help reduce sediment in final product. Original SG was 1.42 ... yesterday SG was 1.24. Beer looked fine and was sending up small bubbles slowly but...

Thanks for the reply ... appreciate it.

Hello, 3 lbs Dark Sorghum/3 lbs. Brown Rice syrup/.5 lbs. dried Rice sugar/4 oz Maltodextrin/2 tablespoons Dark Candi syrup/ 1/2 Whirlfloc tablet/.5 tsp Yeast Nutrient/ 1 pack (11g) Nottingham HP Ale yeast. 3 varieties of Hops. My concern is that i moved the wort to the secondary fermenter to...

Hello, Today took SG reading which indicated 1.20, one week ago it was 1.24. Does not appear to be any fermentation occuring. No bubbling and has cleared up some more. Hops that I added a week ago in a bag are dissolved and some residue floating on top. No activity in airlock. Two...

Thanks to all for the replies. I did not do multiple SG's to see if the yeast was done. Just the one at 1.24. I was told that moving cuts down on the sediment/crud that ends up going into your bottles ... that is the main reason I moved it to the second bucket. I will probably give it a...