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Great post! Have you dialed in your process yet to a point where you're satisfied? If so, I'd love to hear your method and if its been altered from the original post on page 1. Are you *adding* Amylase as *part* of the process now?

Which one? My post, or yours?

Chris, forgive me if you've already figured this out (its an old post and I was reviewing Igs' mash evolution, wondering if single infusion is a reality or a false hope). In my experience all my GF batches are very cloudy. I always use whirlfloc and I think that although the practice is...

Right, 1.5-2 hours at 164F and amylase appears crucial to the process. At this point I'm planning to mash in a 10g igloo and use BIAB instead of installing a false bottom in the igloo.

Air chuck, great idea! Got one.

Hey gang, I've been reviewing the processes you guys use for AG mashes with millet, etc. and if I'm not mistaken you guys are all doing step mashes with a range of temps, more or less using this technique: http://www.glutenfreehomebrewing.org/lavery_brewing_tutorial.php Recently, I saw...

I just ordered some millet from them yesterday. they carry grouse's line. There is also colorado malting that is sold thru boulder fermentation supply for homebrewers: http://www.boulderfermentationsupply.com/coloradomaltedgf.html

Thanks Chris, I think I may try to borrow one from someone local and just do this batch on their mill. I'm not celiac so a little contamination won't bother me personally and I'm really eager to go AG but I don't want to drop $100-200 unless I'm sure its going to be something I'll continue...

I'm having bad dreams about future stuck sparges... thanks for that Osedax!

Yep, just checking... clarityferm is controversial. :) Come to think of it, I have had some folks tell me that some of my lighter fruit beer batches (all using varying amounts of sorghum, honey and BRS) taste or "drink like cider".

Edit: In retrospect the title of my post is confusing. If I could rename this thread, I'd rename it to: "Are used mills suitable for GF grains like millet malt". OK folks, I had an order ready to go with http://www.glutenfreehomebrewing.org/store for all-grain GF batch I want to try and...

If you're a celiac, careful with that https://www.homebrewtalk.com/f164/clarity-ferm-gluten-testing-gluten-sensitivity-354908/

Grouse is now being exclusively distributed by http://www.glutenfreehomebrewing.org/store/ I need to contact them and see if they will crush for me otherwise I need a grain mill. Which reminds me I wanted to ask a question about grain mills (in another thread tho).

I can attest, it works! Its winter** in the PNW and so I've been using mother nature as a chiller: my last 3 batches have come out fine. I have a new kettle with a tight fitting lid and the evening have been 25-45F at times and I find that if I flame out at say 8pm, drop the lid, I can...

Sorghum beers are usually going to present a "twang" or as some describe a metallic taste. I get a sourness on my palate. I offset this with brown rice syrup extract (substitute BRS for about 50% of the sorghum bill) and by also adding sorghum to late boil. I've also used honey and...

Hey Chris, I just wanted to let you know that I finally got a chance to brew a slight variation of your recipe last weekend. Its 7 days into primary and I'm troubleshooting a slow or stuck fermentation. I think I was a little too mellow on oxygenation, so considering a super gentle stir...

Wow! Thank you!!! :mug:

Chris if you wouldnt mind could you describe the steps you took during the mash? I want to place an order with grouseco soon but I'm still trying to wrap my head around these millet mashes. :confused: Plan is to biab but the mash details should be similar

I've done fresh strawberries, raspberries and huckleberries myself and I have been pleased with everything so far. I've used about 4-5 pounds of fruit in 5 gal batch. Sometimes I've had more on hand and other times I've been a little short. I don't ever feel I've had too much fruit yet. I'm...

I made a Berliner Weiss that is quite light and very session-able: https://www.brewtoad.com/recipes/berliner-weiss-gluten-free-with-raspberries Tradition is to add raspberry syrup to the beer afterward but I decided to use fresh fruit. This is optional. without it, i'd say it compares to...