Search results

I really liked the hallertau in my cream ale nice and citrusy... But not too much... The saaz would be an awesome porter hop...

Ok, tried the extract recipe in a 2.5gal batch, brewed on sunday... Used 4oz of cane sugar and 2tsp of nottingham dry yeast for carbbing, went to the cooler today... I will probably crack one tonight after softball to see how it turned out... I will try to post a review and pic later...

Brewed sunday afternoon, 2.5 just scaled in halfusing the gluten free ingredients... Went to freezer/cooler this afternoon, bottles were nice & hard... The gravity sample we took on sunday was a little weak, we will see how it is carbed up... Used 1 or 2 tsp of nottingham dry yeast and 4oz of...

From following the c onversation, they are paseurizing to kill the fermentaion process at the appropriate carb level, otherwise, too sparkly and too much explosive potential with the amount of residual sugar the yeast can gobble

I believe that is correct... Any keggers confirm?

Curtis, yes gf is gluten free... SWMBO was diagnosed with Celiacs last November so cannot have the proteins in wheat, barley, rye etc... Needless to say its a PIA, but makes it very interesting at the same time...

Looks fantastic! SWMBO, commented that it wasnt very purple... As for gas... Are the yeast fermenting your belly yet?

If you dont have a kegging system to force carbonate the soda, you have to use yeast to do it naturally... In making beer when you add yeast they eat the sugar and produce co2 and alcohol... Theres not much alcohol in the soda because the fermentable levels are down & we dont leave it under...

I think i missed the pic... That does look good... I was going off what my app said for srm (like 4 or 5) but i think it was counting the rb extract as 1 or 2 srm... Really looking forward to making the gf version of this one...

You are correct that with bottle conditioning the yeast give off both carbonation & fermentation... My understanding is that we are not letting it ferment fully... When i plugged it into brewR its only estimating 1.6% potential so i would guess maybe as high as .5%... Needles to say, just to be...

Stopped by a hop farm/lhbs/greenhouse on the way home from denver today... I saw some tapioca syrup next to their sorghum, label actually stated for gluten-free brewing... Forgot to get the name of it... Anyone else find info on this stuff?

Keep after it man... Look at it as an adventure... Some will be good, others... I got brew stuff for christmas this past year and convinced my buddy we needed to do it together... Its been a blast! Just moved my third brew to the fridge/freezer... I have been bummed that i havnt seen these...

I am a 6mo brewer... Found the info on caspers lhbs to be spot on if slightly generous... I have fallen in love with pour brothers brewing in gillette... Both brothers have been nice & helpful... They are also wholesaling through midwest so you can get their kits on the shelf for about what they...

Let us know... We ha ve been discussing this recipe on the gf forum... Our thoughts were that the srm was too light for rootbeer, carapils should help... We also bumped the oats to 1# to counteract the rice we used for the dme...

Here is the from scratch recipe i was looking at...

What was the idea behind using wild rice in this re cipe? I know you havnt done it yet but what do you think the forbidden rice do here? Or are you going for more straight sugar conversion?

Now you mention it... I was reading the descriptors on the 90 & 180 and recall that now... 45 was a better fit...

You could probably do d180 and cut the molasses, i added that so it would look like rootbeer instead of cream soda... There is a recipe for a from scratch rootbeer in the soda section that might get you on the right track instead of the extract... I upped the oatmeal like you said for body &...

Are the fermentis the safale and saflager?

I havnt tried sodas yet, but doing research and talking to the local brewers about my beers temp & time for the yeast are VERY important... ive noticed in the yeast reviews that the same strain of yeast will give, for example, floral tones at low temp & fruity flavor at higher temps... my guess...