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It is what makes your bread and pasta products stretchy and chewy.

I'm not entirely happy with it mind you. It really needs some malto dextrine and possibly some oats or something to give it some body. It has a very very weak head to it. Only my first shot at a GF brew. 5 Gallon Batch 6 lbs White Sorghum Syrup 1 lbs Amber Candi Syrup (homemade, not...

Rasputin is just lovely. In a bottle please, I hear nothing redeeming about the kegged variety though I've not had the opportunity to try it myself.

My sorghum steam beer that I made for my wheat allergic relative for the holidays finished out very tart, a lot like a wheat beer... Honestly it reminds me a lot of Blue Moon, if it were hopped with Saaz. I think you are on the right track with orange peel, some citrus flavor to go along with...

It should age out in the bottle. They are little 12oz closed, sanitized fermenters. So, you can chug it down and try a new beer, or scrounge up more bottles and try again while this stuff ages out. Since you didn't bottle condition you could wait a long time. Crack one open every week or...

I put my grain bag in a strainer over another pot and pour 170F water over it. Then I take the same water and reuse it several times after reheating it.

If I had to take a SWAG I would say you are probably fine with the low temp fermentation. 1214 should be aggressive and alcohol tolerant so it won't be stressed too much by the conditions you are giving it, aside from the low temp.

You'll also increase the chance of infection by underpitching. Regardless of how well you sanitize some things you don't want it you beer, will get in there (a lot of them come off of you, and you don't really want to sanitize yourself!). When you pitch an adequate amount of yeast, they take...

I spray all the grain I can off the bag then machine wash on gentle. Air dry.

Both make beer /thread

What's your OG?

Up the biscuit malt... Then again I can't get enough of that stuff.

All rhizomes should be from females, unless it says otehrwise. They usually aren't available till March.

If you are happy with the clarity now, there's no real need to cold crash. I don't think you lose any flavor in cold crashing, it is mostly cosmetic. You can definitely get a decent cold crash with mid 30 degree nights like you mentioned, however. All told, if you are still seven points off...

I've had a similar experience here in Des Moines, Iowa. There is one brew shop that is positively crap, doesn't even try to keep the hours it posts on the door, answers the phone with "Whatddayawant?!". I think the owner just keeps it open for a tax number so he can buy wholesale. On the...

You're better off trying to pitch Wyeast's Trappist High Grav or a similar super attenuative high ABV tolerant yeast, than a wine yeast.

If you've practiced keeping a steep at a constant temp you can do a partial mash no problem. I would say throw a pound of 6-row pale malt in with your flaked wheat and mash it for an hour at 155 degrees. you need the pale malt to convert the starches in the wheat. Mashing without a base malt...

How can I do? HOW CAN I DO?!

There are some twist off bottle conditioned beers. Some twist off Point pale ale that a buddy brought to a party claimed to be bottle conditioned (though it had a VERY small yeast cake at the bottom). My bench capper won't seal most most twist offs (including that Point variety). It will...

Pitch some champaign yeast into your carefully concocted wort and weep. It will at very least make you appreciate the carefully bred yeasts we use today!