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I racked this to secondary today, SG was 1.024 I was puzzled by the appearance though ... based on everything I have read about brewing beer I expected a thick layer of "trub", but what I found was a thick layer on top and a thin lees-like layer on the bottom. The flavor seemed more wine-like...

Actually I was wondering how much honey to use for each bottle?

My wife and I really like Chaucer's mead ... even comes with packets of mulling spices which we are saving but have not used ...... yet. http://www.chaucerswine.com/mead.asp

How much honey would you use for bottle priming? Do you add it straight or mix it with water and then add the beer?

Is there any way to make GF beer without sorghum? I don't notice sorghum being used in regular beers ..... Is it because of the malting process?

From: http://www.celiac.com/articles/186/1/Corn-Gluten---Is-it-Safe-for-a-People-with-Celiac-Disease-Who-are-on-a-Gluten-Free-Diet/Page1.html The term gluten in reference to the cohesive, elastic protein mass remaining after starch is washed from a dough goes back to Beccari in 1745...

It is in the bucket and bubbling already! All went smooth ... OG: 1.064 So - I take it that I rack to secondary in 1 week and bottle 1 week later .... right?

Well, it is steeping .... I will post how it goes .... :-)

I followed your instructions ... ended it at 400 degrees as I liked the color ....

What is the best method for crushing? I have a small coffee grinder ... would that do the job?

Let me know how that turns out .... I chose white as I read in the forums that it actually has more flavor ....

Nice, actually ..... no smoke at all. Does it make any difference that I have a gas stove?

My roasted quinoa .... My roasted buckwheat groats ...

The only research on muntons+gluten resulted in the following link: http://www.brewplus.com/forum/alt-beer-home-brewing/3153-sorghum-gluten-free-brewing.html I realize this is hardly conclusive ... anyone else have any idea if muntons yeast is definitely GF or not? I am shooting for a 5...

OK .... I have the grains roasting and I hope to have this started tomorrow evening .... Here is what I have put together from here and advice from my local home brew store: 1 lb white quinoa (roasted) 1 lb buckwheat groats (roasted) 6 lbs white sorghum syrup 8 oz molasses 8 oz maple...

Is degassing really necessary? My fermentation looks to be about done and I was going to let it sit in the carboy for about a couple of extra months ... will I still need to degass? And if so ... what it the easiest / best process?

Should I stir or shake them occasionally?

I had seen this info but could not find it again .... If I am going for a rich medium amber color, what should the roasting temps/times be for the following unmalted grains: buckwheat, quinoa and millet?