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Hey Chris, I was wondering if you could post up your grain bill? I just got a freezer baggy of mostly Centennial hops so I was going to use that in a Pale Ale (I usually do IPA, but want to try something new) this week. I think the bills for IPA vs PA are similar (the latter being a lower...

Yep, same here. I have not seen him online here. I think he's probably busy running Ghostfish. I live about 5 hours east of them and will swing by for a taste when I get to the "westside" as we say here in Spokane. Igs was great, but we have a few skilled brewers here doing some awesome...

In my first couple of iterations, the zest went into the boil at 5 mins left (along with the last hop addition). See: http://ghostfishbrewing.com/ghostfishblog/gfhomebrewing-grapefruit-ipa/ In my "v5" here I actually omitted the zest altogether and just let the hops bring the grapefruit...

Chris, this is so fantastic. I can't thank you enough for taking the time to do the xbeeriment and posting your results. This answers my own question on how long to do the first gel rest at 170F. I will be doing my next batch using your recommendations. Thanks a million!

Update: I am happy to report that after a party on Saturday night, all my non-celiac, non gluten-intolerant friends pretty much killed my 5 gals of GF IPA. Everyone loved it. And there were growlers of other beer floating around. I tend to open state that its GF and usually show them the...

Most of us will not use Clarity Ferm for one or two reasons: 1. True celiacs usually have problems with gluten *reduced* beers which is what Clarity Ferm produces. 2. Many, if not ALL, of us ENJOY the challenge of brewing *Gluten Free* beers which requires you to use nothing but Gluten...

+1 on the buckwheat. I used Bob's Red Mill Buckwheat groats in my last batch and its way more effective than maltodextrin. I did not malt the buckwheat, nor did I toast it. It was just raw, milled and mashed with my other grains (malted millet from Grouse).

I've been working on variations of Ghostfish Brewing's Grapefruit IPA since Igs first published his blog post in Jan 2014. I've since moved to All Grain in the process and here's what I did a week or so ago. The recipe: https://www.brewtoad.com/recipes/grapefruit-ipa-v5 11.0 lb Pale Millet...

There are some recipes out here: http://www.glutenfreehomebrewing.org/recipes/showrecipe.php?recipeid=54 That one was based on a search I did for Extract type in the Bitter category, search page here: http://www.glutenfreehomebrewing.org/recipes/findrecipe.php p.s. I'd consider...

I love you man! :) I am not surprised at all and really the confirmation I was looking for! I was thinking that this would be a good way to mash as well. Phase 1, gelatinization over 162F then lower it down to amylase optimal ranges in 140s or 150s. Thank you for doing a test. I will...

Right, you mentioned this before (use of unmalted millet). I admire your bravery :). I'll do a few more batches with Grouse and see where I am at. I feel like I am still flailing around and want to dial this in. Yesterday's batch went OK, but there was the usual (what I call) jack-assing...

Chris, are you typically doing a 2 hour mash at 155-158F in a cooler with Termamyl or similar? I was wondering if would make sense to do a 1-2 hour mash in the low 160s above the 161 gelatinization temp of grouse millet, then let it naturally drop into 152-155F then add Termamyl (it says mash...

Hey brwmistr, I am seeing the same thing happening with my batches (thin batches). I am using US-05 and my batches have been thin. My last brown ale really suffered due to this, but my pales are also thin. My next batch will have a pound of buckwheat in the mash as this has been reported (by...

Hi folks, anyone know the PPG and Lovibond numbers for unmalted buckwheat groats (such as Bob's Red Mill)? I'm going to try this for the first time to improve head retention and body of the beer. I want to plug this ingredient into my recipe and these values are typically required. Searching...

Hey Legume, I'm interested in your process above, specifically the 2 hours at 175F with Termamyl (temp stable amylase) followed by your 140F at 1 hour (with non temp stable enxymes, I assume). Are you doing this first step to gelatinize the rice malt, or do you also do this step with millet...

Thanks, will do 1lb this time. I'm going to omit the rice hulls actually. Ive been reducing them with each batch and I think with BIAB they're not needed at all.

Hey Chris, I'm going to incorporate Bob's Red Mill Buckwheat Groats into my next batch. Using about 17lbs of Grouse Malt, as indicated here: https://www.brewtoad.com/recipes/grapefruit-ipa-v5 Would you recommend 1lb of buckwheat, or 2lbs?

Awesome guys!! Malted buckwheat from Grouse, or non malted? If latter whats your source? Bulk aisle?

This was an encouraging post. I am slightly bummed about a brown I made: thin with little or no head. No maltodexrin and no buckwheat. Slightly twangy. I will give mine some time. Body will likely stay "thin" but taste may improve with time... after all its only 4-5 days in the keg so...

Well a lot did go wrong! Spokane had a wind storm and we lost power for a week, and 2 days into fermentation. Temps were in the 30s all week and I had to move the bucket into the only heated room with a gas fireplace but only after temps dropped to 60F in the bucket. I got the temps back up...