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How bitter is this at 80ibu? Does it have significant enough body to balance the ibu? My wife is not a big fan of the hoppy beers, but i kind of want to find her one that has plenty of hop smell/flavor but isnt too bitter...

High hops is a nice little store and the best part is if swmbo isnt into looking at the brewing stuff she can go check out the flowers etc...

Been discussing the oats over in the gluten-free forum... What ive been getting is that on its own the flaked grains, oats, corn, rice, will not convert due to low or no enzymes, if you are adding to a reg wort you will get some conversion as the barley/wheat have the enzyme...

For sure... Eagerly awaiting results

I have the fortune to be able to drink regular beer, but my wife was diagnosed celiacs last year, so as i have been learning to brew i have also been learning the gf side of things... From learning of the celiacs and the gluten protein, pretty much all of our equipment is immune to what i would...

Should be good on the buckets, just clean well, sanitizer is sanitizer, just follow food prep guidelines and contact times... Sounds like you are on the right track, let us know how the cider brew day goes for ya :) I am looking to do this in time for halloween...

Def. Needed more sugar... The color from the extract was super dark... I think you might be onto something kevin, do a 2.5gal batch with the 5gal qtys... Like i said, will have to do something...

If your getting recycle bottles from the local pub try and get the grolsch bottles that have the swing tops... Replacement rubbers are like .25 each and last 4 or 5 uses...

bad... Thats all there is too it... good carbonation, but the flavor is not enough rootbeer and not enough sweet... the sweet was not so bad, but it tasted like club soda with a rootbeer barrel candy floating in it... Next time I am going to try a little high quality soda extract and maybe a...

Dunno if its exactly the same thing but my controller came from a saltwater fish setup that my brother in law took in on consignment. It was for the chiller to know when to kick on... So i would assume mine would be MORE accurate in water...

What are you looking to brew for this next one?

I was hoping to pull it out in partial mash(steeping) & extract mode... After reading ig's resp i am thing i will have to bust out the bible and see what i have to do to mash... Or (cheap alert) change the recipe :)

Originally was planning to steep, but found the info on not getting conversion, so picked up some amalyes(sp?) Enzyme, need to research some more... With the enzyme issue im gonna add 1.5# of sorghum or 2# of tapioca if i can get my hands on the syrup... Open to suggestions, dont mean to hijack...

Very interested to see how this turns out... My wife is very unimpressed with sorghum, she wants me to give a flaked somthin a shot... I was thinking about 2# gf oatmeal, 1# ea of flaked rice & corn for the main staples... Im thinking i will shoot for a brown with the extra oatmeal and adding...

Midwest is offering a clone kit for bards tale ale as well... The kit says it features toasted sorghum grain... The commercial version isnt a bad pale ale...

Where are you located? Some of the guys have reported success using the rice syrup from the whole foods or natural places as well... Not as good as the briess i guess but works...

Rice syrup solids, sorghum are common, the tapioca rice syurup is harder to find...

My wife was diagnosed celiacs in november, she drank a sixer of the daura out of spain, no more than 2 at a time and said there was minimal or no reaction... She didnt care for the bards tale, but i loved it... And she did like the strawberry blonde from dogfish, it was one of tweason ales so...

I used some nottingham in my rootbeer ill let you know if the short ferment produced any flavors... The lhbs guys were very possitive on their reviews of both the nottingham & windsor strains, they use them all the time...

This is the description of the d90 from midwest supply, i think the d180 is the only one with date sugars... The most versatile dark Belgian candi syrup with a mild palate of dark chocolate, dark stone fruit, slight hint of coffee, toffee, and medium-toasted bread notes. Excellent for all...