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I bought a microplane zester for brewing. Soooooo easy to zest. I can do grapefruit in less than a minute. I also use it for cooking. Lemon zest on grilled asparagus or salmon is now dead easy!

warning, a somewhat unrelated tangent here! ;) I had a LHBS employee try to sell me the crystals (because he was out of the syrup) implying that they were the same thing. I am glad I didn't buy the crystals. I love suggestions but when I get bad advice from a shop I think twice about...

Thanks legume and chris, this was really what I was looking for. Chris, I think I'm going to do what you did for your 5.25 gallon batch (https://www.homebrewtalk.com/f240/phat-tire-gluten-free-ale-443549/) for a Pale Ale or an IPA I will make soon. I've done this in my old barley days but...

I'm intersted in doing much the same thing. In fact I just posted up a thread on this topic and then found your reply here. Could you share any successes or stumbles you've had? I'm looking to get some malted millet from grouseco and then maybe do an IPA with it and was looking for recipe...

Fellas, I've done about 4 GF batches with extracts (sorghum, brs, honey, sugars) and I've really liked all the batches so far. I want to up my game a little and do partial mashes like I used to do with barley recipes back in the "old days". Igs' Grapefruit IPA recipe got me going and then I've...

The arsenic issue is pervasive throughout many food lines but it appears that rice absorb it more naturally than some other grains: http://consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm If you stick to organic BRS (and Lundberg's brands *appear* to be more proactive...

Yep, its a challenge indeed! I'm actually in the market for a 3rd corny keg and will try to keep 2 kegs devoted to my favs (IPA, PA and darker styles) with the 3rd filled with some lighter fruity GF batch like the Tweasonale "clone" I just did or variants. 2 kegs for me should keep me from...

This batch has been a success. Its not a perfect clone (its actually a little drier than Tweasonale, and a little more sour) and its still pretty young (3-4 days in keg) but its tasty right now and the wife said "omg, this is delicious". Here's a quick sip I just took out of the keg. Final...

Post up the type of yeast that the kit contains, and we can all give you definitive answers. As others have said, ales are simpler but if this is a "Bards clone" kit its probably a lager yeast (bard's website claims they're a 100% sorghum lager beer). Once you tell us the yeast, we'll know...

Thank you. I will whirlpool chocolate when I do the recipe. I think I have a fresh raspberry or huckleberry ale next (trying to align with the growing seasons here in WA), then I have to start planning for fall and the chocolate porter sounds perfect. I wonder if a few pounds of raspberries...

i found that my first GF batch (where 5lbs of sorghum and about a pound of buckwheat honey were the main fermentables) the sorghum mellowed with aging in the keg. 2-3 weeks after kegging seems to be the sweet spot. i think the first 1-2 weeks were drinkable but it was green and twangy. i'm...

I'm experimenting with *both* BRS and honey (buckwheat and/or wildflower) to offset the sorghum dominance. One day I'll steep millet or mash it but I'm not there yet One note: careful with the BRS you use though: arsenic in some brands have been reported in the news. I'm using Lundberg...

Thanks a lot for the recipe! I've already started adapting an extract version of it. I might try adding some toasted coconut to it as well as the cocoa powder. Osedax, Cocoa at 10mins or whirlpool around 180F (I'm assuming it will still dissolve fine at 180F?). What's the debate on honey...

that, sir, is one of my favorite colors!

I did a gravity and temp check yesterday: it was at 1.016 at 66F. I tasted the hydrometer sample and this thing is done. Its boozy with plenty of strawberry notes. My wife tasted some and she gave me a high five. :mug: Its about 5.9-6.0% abv so I have the alchohol target hit but I think...

I'll second the request for the recipe.

Well, I saw this in another thread here: Oh boy, I just learned something new there. I'm using brewtoad for my TweasonAle clone and I set Maltodextrine to sugar (fermentable). Setting it to adjuct, dropped my gravity a few points. No biggie there... but, when fixing that, then I noticed I...

Couldn't agree more with Chris here. Sorghum is easy to get but offsetting it with other sugars can really reduce the twang of the sorghum. I think you might be soured on GF brewing (pardon the pun) if you go ALL sorghum. This was my first GF batch...

Gus, thanks a lot for that recommendation... I've been doing some reading lately and the consensus seems to be about 1/2 to 1 lb of fruit (depending on the type). Your recipe above and your real-world taste test only confirms I have too much fruit in the recipe. Thank you. I've had this...

Neat. Berliner Weisse was one of the spotlight articles in the mag and I know my wife likes them so that's exactly the kind of thing I wanted to attempt first. I'll work on it and report back if I get anywhere with it. I'm interested in other fermentables besides sorghum too, whether it be...