Search results

Sounds like you ruined a perfectly good cloudy NE IPA! ;) Kidding...

Yes, there are others here that malt their own gf grains. For starters, see the sticky thread here: https://www.homebrewtalk.com/showthread.php?t=135919 but also search the forum for malting

I'm so glad we're talking openly about this, I almost held back and felt it might have been imaginary (and frankly I was a little embarrassed), but I am glad I mentioned it because this is a good discussion. I'll share my findings once I try a similar approach with less (or no) crystal or vienna.

Just stumbled across this: http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/ and no surprise yeast is one of the critical factors. Wyeast is not GF but I believe the GigaYeast Vermont...

Bruce, luckily I am not celiac but only mildly intolerant and I still drink and trade for cans from Alchemist, Trillium, Treehouse, Fiddle Head, and some up and coming NY/NJ beers. I have mild intestinal issues that I dealt with. I actually got into brewing GF beers because of my wife (very GF...

Awesome. This is what I have been reading as well. In fact that article I posted above talks about flame out, chill, then rack into primary at pitch temps on top of your first charge of dry hops (that is, add the dry hops first into your bucket/carboy then rack cooled wort on top of the hops)...

Dang, indeed i am using Grouse Crystal in the bunch of batches. I will back off on that or omit in an upcoming batch (depending on my current supply). I think I want to go back to doing a pale + buckwheat and leave out these specialty malts and see what flavor profile I get. Thanks!!

This is next on my list too! :) I saw this today in fact: http://thecraftbeerchannel.com/gipsy-hill-drifter-east-coast-ipa-recipe/ and I plan to work on a recipe soon (will be adapting it to GF ingredients of course). I've never racked chilled wort onto dry hops in the past nor have I dry...

Sorry for the delay!!! Been a busy winter! Ingredients came from http://www.glutenfreehomebrewing.org/ My taste impressions are: this is a good beer. It originally had some sort of twang which mellowed and it also has a slightly cloying biscuity taste I am obsessing on. That has also...

Racked about 4.75 gallons of Pale Ale to keg and was chilling and carbing overnight. Couldn't help but take a small sip to see how she was doing. Quite a lovely color. A bit creamy/biscuity. Ton of tangerine! Still flat (note the lack of head) but good mouth feel and not "thin" at all. Now...

Chilliwack might be closer to Seattle than Spokane! Let us know if you go to the brewery and tell us what you thought. I should have written up my Ground Breaker visit as well (if I can find the pics I will).

The grapefruit IPA was my first attempt at GF brewing and it will make a very good beer. I would definitely start there, hands down your best way to dial in the basics. Since then I've gone all grain and some of my recipes are up on brewtoad: My latest, just kegged last night...

I think you need a beer trading buddy in the PNW! :)

I found that a local beer shop here in Spokane is now carrying Ghostfish Brewing's Peak Buster DIPA! They also carry Ground Breaker (fka Harvester) from Portland and Glutenberg. Since I've crafted many of my early recipes from Jason's Grapefruit IPA at Ghostfish (Igliashon here on HBT) I was...

One of the things that I think I need to do better is find a way to squeeze more wort out of the BIAB ball. It seems like I am soaking up a lot of water in the grains: 5 gals in for mash, about 2.8 gals out first runnings. Nearly 4 gals of sparge water in, about 3.25 out second runnings. I...

Grouse has a Vienna Millet that is bready. http://grouseco.com/products/

I am in Spokane. Not quite Canada, but close ;) We venture up north for the mountain biking and the best snow :) My wife and I had lunch at Groundbreaker in Portland in August and it was awesome place for food and the beer is even better fresh from the source. Also, Ghostfish just landed...

The gluten free malts do create a lot of trub but one thing that I have found to reduce trub is to use a hop sock, or better yet a hop spider. I built a simple hop spider from a PVC reducer and some 6" stainless steel bolts and nuts. There's a how to on here somehow, maybe $10 of parts from...

Finally carved out a day to attempt a new recipe using Glutarded Chris' mashing method. I think the day went OK, but I had the usual last minute snafus. The good news is whether its good luck or dumb luck I managed to hit good gravities. Here's a snippet from my brew log, below. I was a...

Great news on the storm! And you got some surfing in, bonus!! I hear ya on the "hop forward recipes to mask the twang" thing. Same here! No twang in AG millet and buckwheat. Thanks for the recipe! I'll cobble something together on brewtoad this week and when I pull the trigger I'll...